You are probably wondering why I am sharing a food recipe on a furniture refinishing page, well last night, which was Sunday evening I made roast chicken dinner. I make a roast every Sunday and the reason why is because I grew up England and every Sunday my Mum would make a roast dinner.
We would go to church in the morning then have an awesome brunch filled with sausages, bacon, eggs, toast, the works. It was always a lazy relax day and come dinner time we had a roast. Sometimes it was roast chicken and sometimes roast beef.
Now scalloped potatoes was not a British side dish to add with a roast chicken dinner and in fact I didn't have scalloped potatoes until I came to Canada at 17yrs old. We had a family gathering and my Aunt made scalloped potatoes, oh my goodness I loved them so much. I asked her how she made them and she told me the ingredients.
My Aunt had said cream so I assumed she meant whipping cream, next family gathering I made the scalloped potatoes and when I went to go get some food the entire dish was gone. Everyone loved them. My Aunt asked what I put in it because it wasn't the same as hers and I told her I used whipping cream, she laughed and said thats why they are so good. Since then I like to make scalloped potatoes sometimes with my roast chicken dinner with gravy, believe when I say wow they are amazing and my family loves them too.
lets get started on this recipe which is really quite easy and quick to make
Oven temperature: 400F
Cooking time: 1 hour, until potatoes are soft
6 large potatoes, peeled
1/4 cup of parmasean cheese grated
3/4 cup of whipping cream, picture below 473ml
1 cup maybe 1 and half cups of grated cheddar cheese
1 large long dish, 9x13
Preheat oven to 400f degrees. I have a mandolin slicer which is amazing and I really recommend getting. It has so many different blades for fries, or crinkle potatoes. I have a setting that is a blue dot and thats the thin one for thin potatoes that I use for scallop. If you don't have one thats okay you can slice the potaotes once peeled into thin slices.
Layer the dish with the first layer of sliced potatoes, then do a second layer. Peel and slice the onion into string slicesand sprinkle over the potatoes. Then do two more layers of sliced potatoes.
Pour the cream over the potatoes, making sure that its completely covered in cream. If you feel there isnt enough cream you can add some more. Sometimes I use the whole carton.
Grate the cheeses and sprinkle over the potatoes until the whole top layer is covered in cheese.
Place in the heated oven and cook for about an hour or less depending on whether the potatoes are soft. I always like to check once they start browning on top, i stick a knife in to see if they are soft enough. You don't want hard potatoes. If the top is cooking faster than the potatoes then put a layer of foil over them, that way they will cook and not burn. The best part are the crispy edges. Let sit for 5 min and serve. Make sure to let your guests or family know its hot when serving.
Serve as a side dish or eat as is because they are that good!
This is a mandolin slicer, I got this at Costco years ago but Im sure Walmart has them too. In the picture below you can see I have it locked but the blue dot is the setting I use for scalloped potatoes.