Wednesday, April 17, 2013

Scalloped Potatoes with Parmesan, Garlic and Rosemary

I truly think that if there was one food item out there that I simply cannot give up no matter what diet I try would be the potato...I realize some of you might have originally thought butter or cheese but NAY I say!  

It is the potato!

Any way you want to give it to me...I feel like Bubba from Forrest Gump.  

I will take them mashed, fried, sauteed, roasted....seriously I don't think I have ever met a potato I didn't absolutely love.

That passion followed me to Christmas dinner this year.  My aunt, who is a phenominal cook, brought these delicious scalloped potatoes presented in a way I had never seen before.

Instead of layering the potatoes like you would in a normal scalloped potato dish, she simply sliced them, laid them neatly in a dish and poured the sauce over top....GENIUS!!!  

Scalloped Potatoes with Parmesan, Garlic and Rosemary

5 lbs small russet or yukon gold potatoes (I prefer yukon gold), peeled and uniformly sliced thin
1 pint heavy cream
1/2 cup chicken broth (See note below)
1-1 1/2 cups shredded parmesan cheese
2 OR 3 cloves garlic, minced
2 tablespoons chopped fresh rosemary
Salt and pepper to taste

Slice the potatoes into a large pan of cold water and let sit for a while to rinse off the starch.
Preheat oven to 400 degrees.
Assemble other ingredients in a large sauce pan.
Drain and rinse potatoes.  Combine all other ingredients directly into large mixing bowl with potatoes, saving about 1/4 cup of shredded parmesan to sprinkle on later.  Butter a small or large baking dish and slightly tilt one end up on a cutting board or something.  Start fishing out stacks of potato slices and stand them on edge in rows (like playing cards) to fill the casserole dish.
Pour remaining ingredients in the bowl uniformly over all.  
Dust with paprika or cajun spice for color.  Top with cheese.
Cook covered for 1 hour then reduce heat to 350, 
uncover and continue baking for 30-40 minutes (until golden brown).
Note from Sissy:  This dish is great with grilled or roasted meats.  You can experiment with herbs, spices and cheese to suit your taste.  If you like your scalloped potatoes with more sauce, add to your heavy cream, 1/2 cup chicken broth (for smaller casserole) or 1 cup (for larger casserole).  Additional condiments: sour cream, crumbled bacon, sauteed onions, green onions, blue cheese or goat cheese.
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