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    SCALLOPED POTATOES
    from "Seasoned in the South" by Bill Smith and Lee Smith

    People always ask for this recipe. Because the gratin is so rich and thick, they want to know what kind of cheese is in it. There is none.

    To prepare these potatoes, you will need a shallow, 2-quart baking dish that can be used both on top of the stove and in the oven. A 12-inch cast-iron skillet would do. I use an old French cast-iron gratin at home.

    Serves 10 - 12
    INGREDIENTS (CLICK TO BUY)

    2 tablespoons (1/4 stick) unsalted butter, melted
    6 cloves garlic, peeled and chopped
    1 teaspoon dried marjoram
    1/4 teaspoon dried red pepper flakes
    4 large baking potatoes, peeled and thinly sliced
    1 1/2 teaspoons salt
    1/2 teaspoons freshly ground black pepper
    1 1/2 cups half-and-half
    1 1/2 cups heavy cream

    Print recipe
    PREPARATION

    Preheat the oven to 350°F. Place the butter in a large pan on top of the stove over high heat and swirl it around to coat the bottom. As the butter begins to sizzle, add the garlic, marjoram, and pepper flakes. As soon as this begins to smell wonderful remove it from the heat. You don't want browned garlic or burned herbs. Fill the pan with layers of sliced potatoes. Broadcast the salt and pepper over the top and wash this down with the half-and-half. Return the pan to the stovetop and turn the heat on full blast. When the butter begins to bubble up through the half-and-half, drizzle the heavy cream all over the top of the potatoes.
    Place the gratin in the oven, uncovered, for 60 to 70 minutes. Baste from time to time. The potatoes are done when they are completely tender and the top has become pretty and brown. Let the potatoes rest for 10 minutes before serving. This is a great side dish for steaks or for roast chicken.
    There are endless variations of this recipe. Sliced mushrooms and onions are a good addition. Lately, I've been doing a winter version with sweet potatoes, celery root, parsnips, and carrots. No white potatoes at all. In the summer, odds and ends from the garden can be used: some sliced tomatoes, fresh herbs, sliced squash, even beets (although the color will be startling). And hot chiles are very good baked in heavy cream.


    Winter Version Summer Version
    Product nutrition and information
     Quantity Ingredients Est.Price
      Russet Potato, Medium - $0.99/lb
     Farm Fresh, Med
     
      Organic Valley Half & Half - $1.99/ea
     1 pint
     
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
     
    Optional Ingredients
      White Button Mushrooms, Packaged - $1.99/pkg
     Farm Fresh, 8oz pkg
     
      Yellow Onion, Small
    This product is currently unavailable.
     
    You May Already Have
      FreshDirect Marjoram - $3.49/ea
     0.4oz
     
      Hotel Bar Unsalted Butter - $4.99/ea
     4 sticks
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      FreshDirect Crushed Chili Peppers - $3.59/ea
     1.65oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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