So, we all know that I love a steak dinner. Besides my famous Creamed Corn, Scalloped Potatoes are one of my favorite dishes to accompany my steak. They are classic comfort food. Layers of thinly sliced potatoes with lots of cheese and a garlicky cream sauce... it's heavenly. This dish seems so elaborate and difficult to make. Truth is that it's so simple. Plus, they are really impressive to look at! I used a Mandoline Slicer. Getting the potato slices really thin is so much easier with it. It's definitely worth it to have one. But if you don't, make sure that the slices are very thin. Scalloped Potatoes are very filling and a great side dish for any meal, whether it be steak, chicken, or even fish. Most of the time, I just substitute these in place of mashed potatoes. These potatoes are so much richer and full of flavor. They are so addictive, you can eat maybe half the dish in one sitting, because in that moment, with every bite, everything else becomes insignificant.
1 stick unsalted butter
6 small Russet potatoes, thinly sliced
2 ounces Trader Joe's Freshly Shaved Parmesan, Romano, & Asiago Cheese blend
3 cups Heavy Whipping Cream
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 whole nutmeg, freshly grated
1/4 teaspoon paprika or chili powder
1 sprig fresh rosemary
Preheat oven to 425 degrees F.
Carefully peel and slice potatoes in 1/8 inch discs, using a sharp knife or Mandoline Slicer.
Melt butter in a large saute pan over medium-high heat.
Pour in the heavy whipping cream and whisk until combined.
Add spices and continue cooking for an additional 5 minutes or until the sauce comes to a simmer and thickens, continuously stirring. Then remove from heat and set aside.
Meanwhile, grease a pyrex or baking dish with butter. I usually take the sick of butter and rub it directly on the baking dish.
Then spread some of the sliced potatoes in an even layer on the bottom of the pan.
Sprinkle the next layer with the cheese mixture.
Keep layering with the remaining sliced potatoes and the cheese mixture till desired thickness or until all potatoes and cheese have been used. Be sure that your last layer is a layer of potatoes.
Top with the cream sauce till the potatoes are covered, do not pass the potatoes.
Cover the dish with aluminum foil and bake for 1 hour.
After the 1 hour, remove the foil, sprinkle grated Parmesan cheese on top, and bake uncovered for 20-25 minutes, or until the sauce is bubbly and the potatoes are cooked through and top becomes golden. Serve hot.
If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!