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Scalloped Potatoes Gratin

 

Scalloped Potatoes Gratin

 

Ingredients:

 

3 cups of Half-n-Half Cream

5 Medium Yukon Potatoes (Sliced in ¼ inch thick disks)

½ tsp Minced Garlic

½ Medium Onion (thinly sliced lengthwise)

1 TBS Extra Virgin Olive Oil

½  tsp Kosher Salt  (Divided into 2 – ¼ tsp)

½ tsp Fresh Cracked Black Pepper (Divided into 2 – ¼ tsp)

½ lb. Swiss Cheese Slices (Reserved about 3 slices for topping torn into small pieces)

1 cup Panko Breadcrumbs

1TBS Fresh Flat Leaf Parsley (Chopped)

¼ stick of butter

¼ cup Grated Parmesan Reggiano Cheese

 

Equipment:

 

2 – 3 inch deep – 9inch x 12 inch Casserole Dish

Wooden Spoon

Medium to large Dutch Oven

Cutting Board

Knife

Spatula

Medium – Large Mixing Bowl

Wisk

 

 

 

Instructions:

 

Preheat oven for 425°

Butter the inside of the casserole dish and set it aside.  Place the Dutch Oven over medium heat for 1 minute.  Add Extra Virgin Olive Oil.  When oil is hot (about 30 seconds) add sliced onions and sweat (Cook until translucent) the onions. Add first halves of salt and pepper. Add Minced Garlic and stir it with the onions.  Let this heat up for about a minute.

 

Add Half – n –Half cream to onion/garlic and stir.  Let the cream heat for about 8 minutes, stirring every two minutes.  When the cream is warm add the sliced potatoes to the Dutch Oven.  The cream should just cover the potatoes.

 

Lower your heat to and let the potatoes simmer in the cream mixture for about 10 minutes, stirring every 2 minutes.  When the potatoes appear to be getting done take slices of Swiss Cheese and tear them into the cream mixture.  Gently stir the potatoes so that the cheese melts in the cream.  You know your finished when you don’t see any pieces of cheese.

 

With the spatula and the spoon, carefully remove the potatoes from the Dutch Oven to the buttered casserole dish.  (Be careful doing this.  The cream mixture and potatoes are hot).  Add about one cup of the cheese sauce over the potatoes in the casserole dish.  Potaotes should not be covered by the sauce.

 

Place the casserole dish uncovered in the preheated oven.  Bake for 20 minutes until the potatoes start to brown slightly on top.

 

While your potatoes are baking, Combined the following ingredients in mixing bowl:

the Panko, Flat Leaf Parsley, second halves of salt and pepper, the Parmesan Reggiano cheese, and the reserved Swiss cheese. Stir these ingredients thoroughly with the Wisk.

 

Once the baked potato casserole is slightly brown on top, carefully sprinkle the Panko/Cheese mixture on top of the potatoes until the entire top is covered.  Bake for another 5 – 7 minutes or until top is golden brown.

 

Remove and let stand for 5 minutes before serving.

 

 

 

 

 

 

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September 4, 2012 - Posted by | Side Dishes

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