Yay, today is post 50...[imagine confetti and balloons falling from the ceiling.]
Anyways, last night my Mommy and I made scalloped potatoes for dinner.
Overall, they were just okay...we couldn't quite pinpoint what we didn't like about them, but there was an odd taste...either there was too much butter [I'll explain that in a bit] or we also thought it tasted a little...bay leafy?
We also had expectations that they would be cheesy...more like au gratin potatoes I guess. Or maybe we just wanted au gratin potatoes...
What you need:
1 1/2 tablespoons unsalted butter, cut into pieces
1/2 clove garlic
1/3 cup shredded mozzarella cheese
2/3 cup shredded cheese blend [we used a mexican cheese blend]
2 pounds russet potatoes, peeled and sliced 1/8 inch thick [ours weren't exactly 1/8 inch thick, and they still worked out fine]
Kosher salt and freshly ground pepper
2 cups heavy cream [we had decided to double the recipe last minute, and we used half real heavy cream and a substitute for heavy cream]
1/4 teaspoon freshly grated nutmeg [ours wasn't freshly ground]
4 fresh bay leaves [kind of a lot of bay leaves...we only used 5 for the doubled recipe, and like I said before we kind of think that's why we didn't like it that much...I'd honestly just do 1 or 2]
1/4 cup grated parmesan cheese
[the original recipe called for fancier cheeses...and screw that crap, we just used what we had in the fridge]
Wash and peel your potatoes.
Then slice them as close to 1/8 inch thick as you can.
[They kind of look like bananas...]
Butter...or Pam your pan, and run the garlic clove on it.
Heat skillet over medium heat.
Add half the potatoes [spreading them out a little] Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste.
Now, I guess when my Mom and I cook together...we can't read...or we are just in the mood for cheese, because like the mexican stuffed shells...we added too much cheese, and it took us a while to catch it...and we still didn't think they were cheesy enough haha.
Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste...I mean if you want to add the other half of cheese like we did...add it now.
Pour the cream over the potatoes...[like I said we had to use a substitute for half of our heavy cream...which was 2/3 cup butter, melted added to 1 1/2 cups milk...] Then add nutmeg and bay leaves.
In the original recipe...this part is a little fuzzy...it doesn't say to stir...or bring to slight boil...or anything really just "simmer for 3 minutes" so not knowing what the point of just watching our potatoes sit there for 3 minutes would be...we moved them around a little, and let the cream mixture bubble a little before letting them simmer.
See...it looks a little more appetizing than it did in the picture above this.
Pour the potato mixture into your greased baking dish.
Sprinkle with parmesan and "remaining" cheese mixture.
We just added a little extra cheese for the hell of it.
Bake until golden, about 25 minutes.
Ours looked pretty freakin golden after 25 minutes...
Everyone at our table thought they were just okay...I think James liked them the most out of all of us.
I mean maybe you'll love them...
So, you may have noticed I've been posting a lot or recipes lately...well yeah, all of the crafts and such that I have been doing lately have either been for my etsy store, or for James' first birthday... which I plan on doing a mega post of some sort...after his party. So, look forward to that, because it will be awesome.