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The best scalloped potatoes ever are like a potato cake

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There are scalloped potatoes and then there is this recipe – this is a wow! This delicious side dish of tender potatoes topped with cheese will compliment just about anything. Potatoes are an ubiquitous staple for good reason – they taste wonderfully and can be cooked in a variety of ways. This combination of cheese with potatoes is amazing!

This recipe is a cross between Dauphinoise potatoes and scalloped potatoes. Dauphinoise is a French method of baking sliced potatoes with cream and eggs; scalloped potatoes may have English origins or be a totally American dish of sliced potatoes layered with flour, seasonings, and cheese (every family seems to have their own version of this classic dish).

The difference between the recipe below and other similar potato recipes is that the potatoes are parboiled after slicing and before layering them with other ingredients in a baking dish. Parboiling is a culinary term for partially cooking something prior to finishing it in another way. By partially cooking the potatoes on the stove prior to baking them, it allows them to absorb the cream and egg mixture during the baking process. The result is an amazingly tender potato -- they are absolutely delicious!

Scalloped Potatoes with Cheese

Ingredients for Scalloped Potatoes with Cheese:

  • 6 large potatoes, unpeeled and thinly sliced
  • 2 cups whipping cream
  • ½ cup milk
  • ½ tsp. nutmeg
  • 1 ½ - 2 tsp. salt
  • ½ tsp. pepper
  • 1 tsp. garlic powder
  • Dash of rosemary
  • 2 eggs
  • 4 - 6 slices of cheese (Swiss, fontina, or gouda) – thinly sliced

Directions for Scalloped Potatoes with Cheese:

Put the potatoes in a pot with just enough water to cover them. Bring the water to a boil and simmer the potatoes for 8 minutes. Drain, but do not cool.

Beat together the cream, milk, nutmeg, salt, pepper, garlic powder, dash of rosemary, and eggs. Butter a casserole or other baking dish.

Place about 1/3 of the potatoes (drained, but not cooled) in the buttered dish in a layer. Top the potatoes with some of the cream mixture. Layer more of the potatoes, then more of the cream mixture, then another layer of potatoes, then more of the cream mixture until the ingredients are used up. Place the slices of cheese on top of the potatoes and cream.

Bake at 300 degrees for 1 hour or until the potatoes are tender and the cheese is melted and golden. Let sit for 15 minutes prior to serving.


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