Tag Archives: heavy cream

Scalloped Potatoes

Scalloped Potatoes have always been one of my favorites but I rarely made them because they were so labor intensive. But this recipe is relatively easy compared to making a sauce for other versions. Caramelizing onions takes a while but can be done early while working in the kitchen. A bunch can be cooked and stored in the freezer for a variety of uses.

There is no sauce to make in this recipe. The heavy cream and Parmesan cheese will make its own sauce while the potatoes cook. The result is creamy potato slices with a flavorful cream sauce. You must try this recipe. Enjoy!

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Scalloped Potatoes

Course Side Dish
Cuisine American
Keyword heavy cream, onions, Parmesan cheese, potatoes
Cook Time 1 hour 10 minutes
Servings 8
Author stevens1951

Equipment

  • 9×13 baking dish

Ingredients

  • 3 pounds white potatoes peeled and thinly sliced
  • 1 medium onion sliced 1/4 inch thick
  • 1/2 stick butter
  • 1 quart heavy cream
  • 1 cup Parmesan cheese grated
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Instructions

  • Heat butter in a small skillet over medium heat. Add onions and slowly cook until caramel color, stirring often.
  • Butter a 9×13 baking pan. Layer 1/2 of the sliced potatoes in the bottom of the pan. Spread on the caramelized onions. Layer rest of potatoes on top.
  • In a bowl, mix cream, Parmesan cheese, salt and pepper. Pour over potatoes.
  • Cover with foil and bake for 45 minutes at 350 degrees F. Uncover and bake at 400 degrees F for 25 minutes until done.

Notes

Potatoes are sliced quickly in a food processor using the slicing blade.

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    Thanksgiving Menu- Decadent Mashed Potatoes and Green Bean Au Gratin

    We made Decadent Mashed Potatoes very often at Sweets & Eats. Mainly because they never seized up and got hard. That is a boon if you want to make them ahead of time for a Take and Bake or make them the day before for a busy meal. It is full of calories with cream cheese, sour cream, butter and everything you dream about! But it’s Thanksgiving, so go ahead, splurge and enjoy!

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    Decadent Mashed Potatoes

    Source:  2008 Brookshire Brothers Fresh Harvest Cooking Show,  Chef Tiffany Collins

    Ingredients

    • 2 1/2 pounds Yukon potatoes peeled and cut into 2 inch pieces
    • 1/2 tablespoon salt
    • 1 3 ounce pkg cream cheese softened
    • 1/2 cup sour cream
    • 1/4 cup butter softened
    • 2 tablespoons whole milk warm
    • salt and pepper to taste

    Instructions

    • Place the potatoes and salt in a large stockpot and cover with cold water.  Bring to a boil over high heat.  Reduce the heat to medium-low and cook for 15 to 20 minutes or until fork tender.  Drain and place the potatoes in a large mixing bowl.  Add cream cheese, sour cream, butter and milk.  Beat at  medium speed with an electric mixer until smooth and fluffy.  Season to taste with salt and pepper.  Serve immediately or store covered in the refrigerator and heat in the oven until 165 F.

    As you know, I am not a fan of canned soups.  So Green Bean Casserole is not a highlight of our Thanksgiving meal.  Then I found the recipe for Green Beans Au Gratin.  It is the perfect substitute with a creamy, cheese sauce and it can be topped with canned onion rings if you wish.  Yes, it is a little more trouble but it is worth it,  Enjoy!

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    Green Beans Au Gratin

    Source:  Southern Living 1980 Annual Recipes, page 116.

    Ingredients

    • 1 pound fresh green beans or 2 cans green beans, drained
    • 1/4 cup butter
    • 1/4 cup all purpose flour
    • 1 teaspoon salt
    • 1/8 teaspoon dry mustard
    • 1 1/2 cups milk
    • 1/2 cups swiss cheese shredded
    • 1 1/2 tablespoons Parmesan cheese grated
    • Paprika
    • 1/2 cup slivered almonds
    • or canned onion rings as topping

    Instructions

    • Remove strings from green beans; cut beans into 1 1/2 inch pieces, and wash thoroughly.  Cook beans, covered, in lightly salted water until tender (about 20 to 25 minutes); drain and set aside.  Or open 2 cans of green beans, drain and set aside.
    • Melt butter in saucepan and add flour to make a blond roux. Add seasoning. Gradually add milk and stir with a whisk while cooking over low heat until thickened. Add cheeses and stir.
    • Combine green beans and sauce and blend well. Pour into a greased baking dish and top with almonds or onion rings and garnish with paprika.
    • Place in a 350 degree oven and bake until bubbly.

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