Last week I was craving some scalloped potatoes or creamed potatoes as my mother calls them. Growing up my mum made her own version and we would have them fairly regularly. I always liked them. I'm not really home enough though to spend this long on a side dish so I don't make these as much as I would like to. In fact this was the first time I had made them since I moved to the US. I didn't have a recipe of my own and so looked at a few different ones and then came up with this one using ingredients I had in my pantry and fridge. I was really pleased with these and have been wanting them again ever since.
Nats Scalloped Potatoes
Serves 4 people
1 teaspoon of minced garlic
Italian seasoning- As much or as little as you like
4 tbls spoons of unsalted butter- divided
1/4 cup of buttermilk
Approx 3/4 cup to 1 cup of cream
Salt and pepper
Approx 1 cup of of grated cheddar cheese
Approx 1/2 cup of grated parmesan cheese
4 large potatoes - I used Yukon Gold because that is what I had on hand.
Preheat oven to 375 degrees
Melt two tablespoons of butter. Add to the melted butter the minced garlic. Using a pastry brush spread butter and garlic mixture over the bottom and sides of a cornware or glass baking dish. Set it aside to dry.
Peel and slice potatoes into relatively thin slices. (Due to time constraints- I then boiled my potatoes until they were just shy of tender).
In a separate bowl combine buttermilk, cream, salt and pepper, and seasoning.
Cut the remaining two tablespoons of butter into small pieces.