SCALLOPED POTATOES

SCALLOPED POTATOES

Doesn't that look yummy? Let me tell you, it is! If you have never made scalloped potatoes, please try this recipe. It is easier than you think and sooo delicious. If you have bought the box of 'scalloped potatoes' at the grocery store and think all scalloped potatoes taste that bad, you are in for a wonderful surprise with these homemade potatoes.

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2 tablespoons olive oil
6 ounces pancetta or bacon, cut into ½ inch pieces (can be omitted for meatless version)
1 large or 2 medium yellow onions, peeled and thinly sliced
Salt and white pepper
3 teaspoons minced garlic
1 tablespoon fresh thyme
2 pounds russet potatoes, peeled and cut into 1/4-inch thick slices
4 Tablespoons total of: Poultry seasoning, paprika, nutmeg
2 cups grated Gruyere or Swiss cheese; or combine Swiss and Cheddar or anything you like
½ cup grated Parmesan cheese
2 cups heavy cream or half milk and half cream
a few drops of Tabasco sauce
non-stick spray

*Special equipment: a mandolin slicer (optional, not required, but it makes all the slicing more uniform, faster and easier)

Directions:
Pre-heat the oven to 375 degrees F. Butter a 9x12x2" baking dish and set aside.

In a large skillet or dutch oven, heat the olive oil over medium-high heat. Add the pancetta or bacon pieces, stirring until golden brown and crisp.

Add the onions and season with salt and pepper. Cook over medium-low heat until the onions are very soft and begin to caramelize or turn golden brown, about 15 minutes. Add thyme and garlic, stir together and cook for about 1 minute. Set aside.

Slice the potatoes. If you have a mandolin, use 1/4 inch slice setting. If you cut the potatoes by hand, (it is possible, I have done it before I got a mandolin, it just takes longer) do your best to make each slice the same thickness of 1/4 inch.

Using half the potatoes, spread a layer on the bottom of the baking dish, slightly overlapping the slices to completely cover the bottom. Sprinkle half the seasoning mixture over the potatoes.

Layer half the cheese and half the onion and bacon mixture over the potatoes.

Repeat the layering. Start by spreading the remaining potatoes on top, slighly overlapping the slices. Season with the spice mix.

Spread the remaining onion and bacon mixture over the potatoes. Cover with the remaining cheese.

Measure the cream and stir in a few drops of Tabasco sauce. Pour the cream all over the dish. It should fill up the dish and be barely visible, not pooled on top of the potatoes.

Now sprinkle the grated parmesan cheese on top of all this. Spray non-stick spray on the underside of a sheet of aluminum foil. Cover the baking dish with the aluminum foil, sprayed side down. Place in oven, close the door and turn the heat setting down to 350 degrees. Set the timer for 60 minutes. After 60 minutes, remove the aluminum foil and continue to bake until golden brown and bubbly, an additional 15-20 minutes. Remove from the oven and allow to sit for 10 minutes before serving. Try this and let me know how it turns out. I'd love to hear from you. Just leave a comment below. Enjoy!