Scalloped Potatoes


January 12, 2011 by Sara Kreidler

Following a much appreciated early dismissal from work due to snow (!!!) we came home and made this meal, mostly from local ingredients.  The 2 grass fed chuck steaks pictured below came from our farmer’s market; we had leftover dry rub from the Christmas prime rib, so we rubbed the steaks and put them under the broiler for 3 minutes on each side.  It was very rare, just the way we like it.  We also made braised red cabbage, which was sweet and tart.

Lastly, Toby made scalloped potatoes using our stash of red skinned potatoes from the CSA.
  • 8-10 small potatoes, peeled and sliced very thin
  • 1 onion, peeled and sliced very thin
  • 1 cup heavy cream
  • 1 cup milk
  • 2 cups shredded cheddar
  • salt and pepper

  1. Make one layer of overlapping potato slices on bottom on 9×9 baking dish.
  2. Sprinkle onions over layer of potatoes.  Season with salt and pepper.
  3. Cover onion layer with cheese.
  4. Repeat layers until dish is full.
  5. Pour cream and milk over top of layers.
  6. Add top layer of cheese.
  7. Cover dish with aluminum foil and bake at 400 for 45-60 minutes.
  8. Remove foil and cook uncovered for 5 minutes or until the cheese browns around the edges of the pan.

One thought on “Scalloped Potatoes

  1. […] first made Simply Recipes’ braised red cabbage last year. We received a nice big head of red cabbage from the CSA a few weeks ago and decided to revisit the […]

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