Using a mandoline slicer has proven to be painful if you get a bit distracted. My daughter will vouch that I’m like a magpie – easily distracted by shiny objects. Only this time my distraction was dull (unlike my mandoline) and a shade darker. Making scalloped potatoes was probably a bad idea.
My mind was preoccupied.
Within one week I have lost my grade school friend to breast cancer and heard of the tragic death of my dentist. The news shook me up pretty significantly. I spoke to my friend a month earlier and was under the assumption that her cancer was still in the early stages. My dentist was young and enthusiastic and it’s hard to stomach that he was actually troubled and took his own life.
May they rest in peace.
Aside from my injury, surprisingly these scalloped potatoes turned out perfect! They were not dry or runny. Do you sometimes have that problem, where the potatoes don’t absorb the liquid and just kind of swim in a milky mess? Not sure if I used wrong kind of potatoes or a wrong recipe, but that’s happened to me numerous times and I stopped making them for good.
You know what comes next…
I gave scalloped potatoes one last shot with this recipe found in The Vatican Cookbook (which I adore). Lo and behold, they turned out amazing! Simple, flavorful, delicious! A must-have! Served alongside pork chops with mustard sauce. You don’t want to miss that recipe, so if you haven’t signed up for our newsletter updates now would be a good time, or simply check back when you get a chance. No pressure. If you can’t wait, serve them with pork medallions or chicken, salad greens, or whatever tickles you fancy.
Husband approved the scalloped potatoes and I made them twice in one week. But don’t take my word for it, although I would never share a recipe I didn’t like. Just keep your eye on and your fingers off that mandoline slicer, for real!
P.S. The Sesame Street Band-Aid, courtesy of my granddaughter.
Must-Have Scalloped Potatoes Recipe
The only recipe for delicious, creamy, scalloped potatoes you'll ever need! … Click To Tweet
2 pounds potatoes (like Idaho or Russet)
1 ½ cups heavy cream
½ cup milk
3 tablespoons butter
1 garlic clove, minced
1 tablespoon sea salt
Butter for greasing
Freshly ground black pepper
Fresh thyme to garnish (optional)
Preheat oven to 350 degrees Fahrenheit.
Peel, wash, and cut the potatoes into very thin slices using a mandoline slicer or a knife.
Heat the heavy cream, milk, and butter over medium-high heat until the butter is melted. Season the cream with salt.
Grease a baking dish with butter. Layer the potato slices into the baking dish. Pour the cream sauce evenly over the potatoes. Add fresh thyme leaves or sprigs if desired.
Note: just in case, put your dish on a baking pan or a jelly roll pan. First time I made this recipe I didn’t need it, but the second time the cream leaked over the rim. I think I sliced an extra potato and my dish was too crowded.
Bake, covered for 1 hour, then uncover and bake 30 minutes longer or until tender. Sprinkle with freshly ground black pepper before serving. Enjoy.
I can’t wait to make this again. Such a simple, yummy dish. Let me know how it turned out for you. Do you have a no-fail scalloped potatoes recipe of yours? Please share!
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