To go along with the Chicken Breasts with Roasted Garlic Lemon Sauce that I made the other night, I also served the most fabulous Scalloped Potatoes ever. How could something so easy to make, with so few ingredients, taste so amazing!?!
Scalloped Potatoes (Serves 4 to 6)
Recipe slightly adapted from Food Network
1 clove garlic, smashed
2 Tbsp. unsalted butter
2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
2 cups whipping cream or half-and-half
1 Tbsp. kosher salt
Freshly ground black pepper
1. Preheat oven to 350 degrees. Rub the garlic around the inside of an 8x8x2 inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
2. Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8 inch thick slices).
3. In a medium saucepan, combine the garlic, butter, potatoes, cream or half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
4. Bake the potatoes, basting occasionally, until lightly browned and hubby, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.
Last night I reheated the Scalloped Potatoes leftovers along with the Chicken Breasts with Roasted Garlic Lemon Sauce and broccoli for dinner.
This morning’s breakfast was almost the same as the last zillion times but I had fruit salad instead of grapefruit. Lol.
I took the kids to school, went to a meeting, an appointment, then to the gym for Zumba class. Lunch was a Greek Salad at Luna Grill.
Favorite way to enjoy potatoes? French fries, of course!
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