Really Good Scalloped Potatoes

Really Good Scalloped Potatoes

I’m back!!!!  Refreshed and ready to go!  Greece was amazing, and I can’t wait to go back there again soon.  There’s something about the food in Greece that I can’t even describe.  It’s just fresher I can’t explain it, but everything you eat is like it’s just been plucked out of the sun from the heavens.

In over the next few weeks I will share some of the wonderful recipes that were shared with me while I was visiting.   While I was there we stayed with an amazing family friend, and she made these really good scalloped potatoes on our last night.  The scalloped potatoes are so easy they will knock your flip flops off.  You can mix, and match what toppings you add to them, but the base of the recipe can remain the same.  I’ve made them twice in the last week for different events, and they have been a hit. ***Warning this is not a diet friendly dish.

 

Ingredients:

8 Large Baking Potatoes, peeled

2 Cups Cream

1 Medium Red Onion, sliced thin

6 Slices Thick Cut Bacon, diced (optional)

4 Cloves Garlic, sliced

1 Teaspoon Salt

1 Teaspoon Pepper

 

Preheat the oven to 350*.  Wash and peel the potatoes.  Using a mandolin or a knife slice the potatoes into 1/4 inch pieces.

Potatoes

Next slice the red onion using the 1/16 inch measurement on the mandolin or slice as thin as possible.

Onions

 

In a 9X13 glass baking dish place 1/2 of the sliced onions on the bottom of the dish.  Next take the sliced potatoes and place them in rows in the pan on top of the onions.  Salt and pepper the top of the potatoes.

Really Good Scalloped Potatoes

Now chop up the slices of bacon into bite size pieces and evenly spread them over the potatoes.  Place the remaining sliced onions and evenly place those over the bacon.  Sprinkle the sliced garlic over the top of the potatoes.

Really Good Scalloped Potatoes

Now pour all of that fresh cream over the potatoes, trust me its worth the extra mile running the next day 😉 .  Place a bit of aluminum foil over the potatoes to seal in the steam and help the potatoes cook quicker.  Bake in the oven for 40 mins  then remove the foil for the last remaining 20 mins to allow the bacon to crisp up.  Your house is about to smell AMAZING!

Really Good Scalloped Potatoes

Once you remove the scalloped potatoes from the oven allow to rest for 5 min so that the sauce can thicken up.  These potatoes are a great side dish to dinner or even a weekend brunch.  Feel free to mix and match the toppings,  Parsley, thyme, sausage?  The sky’s the limit.

Really Good Scalloped Potatoes

Really Good Scalloped Potatoes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
 
Ingredients
  • 8 Large Baking Potatoes, peeled
  • 2 Cups Cream
  • 1 Medium Red Onion, sliced thin
  • 6 Slices Thick Cut Bacon, diced (optional)
  • 4 Cloves Garlic, sliced
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
Instructions
  1. Preheat the oven to 350*. Wash and peel the potatoes. Using a mandolin or a knife slice the potatoes into ¼ inch pieces. Next slice the red onion using the 1/16 inch measurement on the mandolin or slice as thin as possible.
  2. In a 9X13 glass baking dish place ½ of the sliced onions on the bottom of the dish. Next take the sliced potatoes and place them in rows in the pan on top of the onions. Salt and pepper the top of the potatoes.
  3. Now chop up the slices of bacon into bite size pieces and evenly spread them over the potatoes. Place the remaining sliced onions and evenly place those over the bacon. Sprinkle the sliced garlic over the top of the potatoes.
  4. Pour all of the cream over the potatoes. Place a bit of aluminum foil over the potatoes. Bake in the oven for 40 mins then remove the foil for the last remaining 20 mins to allow the bacon to crisp up. Once you remove the scalloped potatoes from the oven allow to rest for 5 min so that the sauce can thicken up. These potatoes are a great side dish to dinner or even a weekend brunch. Feel free to mix and match the toppings, Parsley, thyme, sausage? The sky's the limit.

 

 

Leave a Reply