Here's a great scalloped potato recipe that's quick and easy to prepare. It smells fantastic and tastes absolutely delicious.
- Herbie's Garlic Powder · 1/2 teaspoon
- Herbie's Thyme Leaves (rubbed) · 2 teaspoons
- Herbie's Chives Freeze-Dried · 2 teaspoons
- Half & Half Milk · 2 cups
- Butter · 2 tablespoons
- Yukon Gold Potatoes · 3 pounds
- Salt · 1/4 teaspoon
- Black Pepper · 1/4 teaspoon
- Butter to grease the casserole dish · 1 tablespoon
The classic French dish Potatoes Au Gratin is possibly one of the ultimate comfort foods using sliced potatoes, heavy cream & grated cheese.
This is a quick and easy substitute for those Wednesday nights when the steak will be on the grill in an hour and you need a great side dish that only requires 15 minutes of prep time.
You can use the normal Russet potatoes but one of our favorites for this is Yukon Golds and Thyme which is heavenly in scalloped potatoes.
- Preheat the oven to 350 degrees F.
- Rub butter around the inside of a 2-inch deep casserole dish and let it dry.
- Peel and thinly slice the potatoes about 1/4 to 1/8-inch-thick slices.
- In a medium saucepan, combine the garlic powder, thyme leaves, chives butter, potatoes, half-and-half, salt and pepper to taste.
- Bring to a boil on the stove top then lower the heat to medium-high, and cook, stirring for about 5 minutes until the mixture has thickened.
- Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
- Put it all in your casserole dish and arrange the slices, cover with foil and bake 40 minutes, then remove the foil and let the potatoes crisp up baking for another 10 minutes uncovered or until they’re soft and cooked through and crispy brown on top.
Chef Tommy’s Tip
- If you don't have Half & Half Milk you should substitute 1 cup heavy cream plus 1 cup of milk.
- At the stage of uncovering if you wish you can dust the top with some grated Parmesan cheese and let it bake on the surface of the potatoes.
- If you think the dish might get a little dry then at the beginning add a cup of vegetable stock (or chicken if you are not vegetarian) to the saucepan to increase the liquid content.