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Scalloped Potatoes

This is inspired by chef Eugene Shewchuk's recipe for Cities' Potato Gratin



  1. Wash baking potatoes well. Do not peel. Slice thinly. We like to slice by hand because we like the slightly less uniform width of slices. But of course, a machine works too.
  2. In a small saucepan, combine butter, cream, garlic, salt & pepper. Bring to a boil.
  3. Place potatoes and onions in a large bowl; pour boiling cream mixture over them and toss till all coated with cream.
  4. In an 8 inch square baking dish at least 2 inches deep, arrange the potatoes and onions in neat layers. Pour any remaining cream from the bowl on top. Bake in a 300F oven one hour.
  5. Spread the grated cheese evenly on top. Continue baking another 20-30 minutes till the crust is golden brown.

Serve with roasted or grilled meat.

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Vegetable Dishes:
Bubbly Squeak (potatoes and kale) . Brussels Sprouts . Greens with Garlic . Green Beans . Green beans in Aloo Posta (Indian) . Grilled Corn with Garam Masala (Indian) . Other Indian . Roasted Garlic . Roast Potatoes . Roasted Red Pepper . Oven-dried Tomatoes . Mashed Root Vegetables . Scalloped Potatoes

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ejm (aka llizard) 2000
Toronto Ontario Canada

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