Scalloped potatoes can easily play side dish to almost any main course. In this recipe, the potatoes are first pan fried to make them slightly crispy, and then they are baked in a cheesy chive sauce. After baking, the potatoes will not fall apart and will have a nice bite to them from the pan frying.
VEGETABLES INGREDIENT HELP
INGREDIENTS
5 large Yukon Gold potatoes, washed and thinly sliced (can use red potatoes, but the Yukon's are better)
1 small onion, chopped
1 clove garlic, minced
1 cup shredded sharp Cheddar cheese
1/4 cup olive oil
1 pint heavy whipping cream
1 tablespoon freshly chopped chives, optional
salt and pepper to taste
INSTRUCTIONS
Preheat oven to 350 degrees F.
In saute pan over medium heat, pour in the 1/8 cup olive oil. Place half of onion, half of potatoes and half of the minced garlic in heated oil, season with salt and pepper. Fry for 5 min, gently stirring to prevent sticking. Remove from pan and set aside. Repeat steps with remaining potatoes, onion and garlic.
Pour potatoes in a greased 9- x 13-inch glass baking dish. Mix in cheddar cheese and pour entire pint of whipping cream evenly over potato mixture. Cover with foil.
Bake in preheated oven 45 min. or until potatoes are tender. Remove foil and continue baking for another 10-15 until the top of potatoes are browned. Remove from oven and garnish with freshly chopped chives, optional.
Let cool for 15 minutes before serving.
