26 February 2010

From the Pantry: Scalloped Potatoes

We've all heard about food porn, but this is cheese porn. Sadly, I've developed a sensitivity to cheese and can't eat it very much, but I did a variation on scalloped potatoes here that allows a little bit of cheese to go a long way and is also easy on the wallet. I found potatoes and onions on sale, which is easy to do in winter, and left the cheese out between the layers, instead focusing on that browned top. I also used the Essence that Foodbuzz sent me a while back to season the flour, giving it a spicy kick. Delicious!

Scalloped Potatoes

2 russet potatoes
6 small yellow onions
Emeril's original "essence"
grated Italian cheese blend

Lightly grease a 13 x 9 Pyrex and preheat to 350. Wash the potatoes thoroughly and slice them and the onions relatively thin. Make an overlapping layer of potato slices. Salt the layer, then dust with flour and essence. Dot with margarine. Use all the onions for the next layer, then the rest of the potatoes. Do the same salt, dust, and dot routine. I forgot the margarine on that layer but it didn't really matter. Cover with foil and pop in the oven for 45 minutes or so, or until the potatoes are tender when pierced by a fork. Uncover and sprinkle with a light layer of cheese. Return to the oven for about 10-15 minutes or until the cheese is nicely browned. It'll be pretty wet, but that's okay. Serve warm.


Smalltown RN said...

I see that you don't even peel your potatoes....one of the things i do with my scallop potatoes is put the dish in the microwave for about 7mins...that softens them enough and decreases the time they need to be in the oven...

I like your recipe...I'll try it

CRIZ LAI said...

Now this is making me feel a bit cheesy.. LOL! Try sprinkle some paprika on top of those for a little spicy flavor. :)

Criz Lai

Anonymous said...

Is the recipe missing the milk?

Spice Rack said...

Scalloped Potato is perfect for my breakfast tomorrow, It has enough herbs and spices.