Scalloped Potatoes
My mother used to make this when I was a young girl. In those days she had access to fresh farm cream and this dish was a very special treat as well as easy to make. It is even better reheated as a midnight snack.
My mother used to make this when I was a young girl. In those days she had access to fresh farm cream and this dish was a very special treat as well as easy to make. It is even better reheated as a midnight snack.
A combination of sweet and baking potatoes allows sweetness to shine through without being overpowering.
The make-ahead option is the real plus of these crunchy-topped potatoes in a creamy sauce. There's less to fuss about when you have at least one standby vegetable that just needs to bake and crisp while you carve the ham.
While some old-fashioned dished don't live up to their reputation, this golden crusty-topped layered potato favourite certainly does – in spades.
With a nice hint of garlic, these potatoes are a delicious addition to any meal and are much lighter than those with a cream-laden gratin. To slice them easily, cut a little piece off the bottom of each potato to stabilize it on the cutting board. Serve with your favourite baked fish or chicken.
Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.
Using a foil pan means no cleanup after you finish these crusty-bottom potatoes. Serve with Balsamic Sirloin Medallions or Spatchcock Mustard Herb Chicken.
This dish has been a long-time tradition with my family. It is great served with baked ham, or meatballs or roast. A special occasion dish because it is rich and very creamy.