Tammy’s Scalloped Potatoes

 

My Family and friends love this dish and always rave about it. It is rich, creamy, savory and just delicious.  I usually just make this dish on special occasions like Christmas and Easter because it is NOT diet food.  In the past I  have never used a recipe…I just use rough measurements and taste.

A couple of weeks ago we had some family and friends over for dinner and they insisted on the recipe…so here you go Anne and Bill…Happy Holidays ;).

This recipe makes a ton, but I usually make this amount or even double it.  It is THAT good and great for leftovers.

Tammy’s Scalloped Potatoes (Serves 10-12)

Ingredients:

  • 7-8 large Potatoes (cleaned and peeled)
  • 2 medium onions chopped
  • 6 large cloves of garlic
  • 1 bunch of thyme
  • 1 lb Gruyere cheese grated
  • 3 cups of Cream or half-and-half or milk (or combination)
  • 2 1/2 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 20 strokes of nutmeg (or about 1/8 tsp ground nutmeg)
  • 1/4 cup of butter split in half (half to saute onions and the other half for the cream mixture)
  • 1 TB olive oil

1. In a large pan, melt 2 TB butter and 1 TB olive oil.  When melted and the pan hot, add the onions and saute over medium heat until carmelized.

They should look like this when carmelized:

2. While the onions are carmelizing, melt the other 2 TB butter in a small pan for the cream mixture.  Once the butter has melted, grate the garlic into it.  Then add the nutmeg, salt, pepper, thyme and cream.  Bring this mixture to a low boil, then simmer for 5 minutes.  After 5 minutes, turn off the heat and let mixture sit.

3. In a food processor or with a mandolin, slice the potatoes.

4. Put half the potatoes in the bottom of the pan and spread evenly (when I have time, I make each layer neat, even and overlap each potato slice to make a pretty pattern).

5. Sprinkle 2/3 sauted onions over the potatoes.

6. Sprinkle 2/3 shredded cheese over onions and potatoes.

7. Add the rest of the potatoes, then onions, then cheese. Make sure the top is level and not a mound.

8. Remove thyme twigs from the cream mixture and carefully pour cream mixture over the potatoes.

9. Cover with foil and bake in a 400 degree  for 1 1/2 hours covered then 15 mins. uncovered.  You should be able to pierce through the casserole easily with a knife.  Let sit for at least 20 minutes before serving.  I bake this in a deep pan so it takes longer to cook than most scalloped potato recipes but if you want to make it in a 9 x 13 glass baking dish you can probably reduce the initial baking time to 1 hour.

Tip: I usually make this and after 1 1/2 hours of baking I will uncover it, turn off the heat and leave the casserole in the oven to finish cooking slowly. That way I can make the casserole in advance and it is still warm and has set by the time I serve dinner.

 

 

 
 
 

4 Comments

  1. Collie says:

    This looks phenominal. Thank you. Now all I need is a homestead mac and cheeze.

    • Tammy says:

      let me try to put something up…believe it or not the boys do not like mac-n-cheese so I have not made it recently…we miss you guys but will see you soon xoxo

  2. kak says:

    gosh, tammy, bill was just raving about this dish of yours and, viola’ it appears on my email. thanks! and the vanilla and jelly. yum! and the LABELS..i just can’t get over it all. seems like magic to me. i wish you weren’t so far away! look forward to next time we can see you. Merry Christmas to you, Steve and those boys of yours. I just love all that you do. pretty impressive. dang…..i love you…..love to your mom and dad, and sisters! xoxo

    • Tammy says:

      I am so glad you like the gifts. The were so fun to make! I knew Bill and Anne wanted this recipe so hopefully you guys can try it while they are visiting. If you have any questions, give me a call…Happy Holidays! xoxo

 
 

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