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Thursday, April 5, 2012

Please Pass the Potatoes...

Scalloped Potatoes – Vegetable and Supper Dishes, Pg. 163 – Stella A. Lohnes (Mrs. J. A.)

What’d you do with the potatoes?! That’s what your friends and family will be asking when they try these fantastical potatoes! Scalloped potatoes are a popular maritime side dish – extremely popular with a ham dinner. Commonly referred to as a gratin, scalloped potatoes consist of thinly sliced potatoes in a cream sauce usually baked in a shallow dish and topped with breadcrumbs and/or cheese to form a crusty topping as it bakes.

The Dutch Oven Cookbook provides a simple classic version of this dish – the same version many of our Mom’s used to make for Sunday dinner. While it’s a fine recipe, we tested a few different ones over the years that have stepped it up a notch or two by adding some unexpected ingredients. Our favorite recipe for scalloped potatoes comes from . This recipe uses some added ingredienthttp://www.blogger.com/img/blank.gifs like fresh thyme and chicken stock to step up the flavor factor– so for this post we present a Dutch oven / America’s Test Kitchen mash up! Two recipes – five potatoes – one flavor sensational side dish!

Scalloped Potatoes


5-6 medium potatoes (thinly sliced)
1 medium onion finely chopped
2 cloves are garlic (minced)
1 Tbsp fresh thyme (minced) – chives would work nicely as well
2 bay leaves
1 tsp Salt
¼ tsp fresh pepper
1 cup chicken stock
1 cup milk (cream can be used for a creamier sauce)
1 cup cheddar cheese
¼ cup panko bread crumbs


Thinly slice 5 medium potatoes (a mandolin is a great time saver for this). Using a large pan, sauté onion for about 5 minutes, until softened (shouldn’t be browned). Add garlic, thyme, salt and pepper to onion, sauté for about a minute. Add potatoes, chicken stock, milk and bay leaves - simmer for 10 minutes until potatoes are softened. Transfer the potatoes to a baking dish (9x11 works well). Sprinkle cheese and breadcrumbs on top. Bake at 425 degrees for 20 minutes.

With this quick, easy and delicious recipe – we guarantee that the folks around your dinner table will be asking you to – please pass the potatoes!

1 comment:

  1. You should never clean a seasoned cast iron Dutch oven with soap because the soap will dissolve the seasoning.