Thursday, February 18, 2010

The scalloping gourmet...

We had my wonderful in-laws and my hubby's aunt/godmother over for dinner tonight. I decided to make my meatloaf for them. It's an easy dish to put together for a larger group and I've never met anyone who didn't like it.

For some reason, I only like my meatloaf with potatoes. I thought scalloped potatoes would be a little more special for our guests. You won't find them on any diet menu but hey, you've got to live a little sometimes. Some things are worth the calories!

Scalloped Potatoes
  •  2 lb red potatoes or other waxy potato (about 5 large ones), sliced about 1/8 inch thick, a mandolin slicer works great
  • 1 1/2 cups heavy cream
  • 1/4 tsp dried thyme
  • 1 tsp chopped garlic
  • 1/2 cup panko bread crumbs
  • Salt and pepper
  • Unsalted butter 
  • 1/2 cup shredded Gruyere cheese (optional)
Preheat oven to 375 degrees F.

Heat up the heavy cream, thyme, garlic and 1/4 teaspoon of salt in a small saucepan over medium heat. Bring it to a boil and turn down the heat to a very low simmer. Cook for 2 minutes. Turn off the heat.

Lightly grease a medium sized baking dish with some butter. Start laying down your potato slices, overlapping them in an even pattern.
Lightly salt, pepper and spoon some of the cream on top of each layer as you go along (sprinkle some Gruyere on each layer too if you'd like). When you have used up all of the potato, pour the remainder of the cream on top of all of it and evenly sprinkle with the panko. Cover and bake in the oven for 30 minutes. Uncover and cook for another 20 minutes or until the top begins to brown slightly. Let it sit for at least 5 minutes before serving.

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