Sunday, March 29, 2009

Nats Scalloped, Creamed, Cheesy or Whatever You Want to Call Them Potatoes

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.

1 comment:

Mary Ann said...

Hi- Thanks for leaving a comment about the carrot cake cookies. Honestly, I only got a small bite of one because they were gone that fast(besides the ones that I hid for my brother). I am not sure what the texture was like (the bite I got was tiny), but most of the people who tasted them said they tasted exactly like carrot cake. Mine didn't spread at all, but I have seen these same types of cookies that have spread, so I think the trick is making sure the butter isn't too soft.
They came together very quickly and really were easy.
Let me know if you try them out and how it goes!
Cute blog- I am going to go and check out more of your recipes!