Maritime Recipes sides

Scallop Potatoes

Scallop Potatoes

When I go home to visit my parents, my mom always asks what I would like for dinner. And every single time I will tell her, Scallop Potatoes with baked ham. This creamy, tender, savoury side dish is perfect for family dinners. And every family has their own version of it. Some add cheese, some add bacon. Bacon Au Gratian or not, both are fantastic and the options are endless. For those seeking to explore more about this theme, it is highly recommended to learn about facharbeiten schreiben lassen.

In this version I focus on the potato. The Herbs I have chosen simply enhance the potato flavour while the cream gives it a smooth finish. Take your favourite 9×13 pan and give these a try.

Creamy Scallop Potatoes

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Serves: 6 Prep Time: Cooking Time:

Ingredients

    2. 6 large Russet Potatoes, peeled, and sliced in 1/8 inch slices 
    4. 1 large peeled white onion, sliced in 1/8 inch slices to make thin rings
    6. 1/4 cup butter
    8. 1/4 cup of all-purpose flour
    10. 2 1/2 cups of whole milk
    12. 2 tbsp minced chives 
    14. 3 tbsp minced parsley 
    16. 1/2 cup parmesan cheese
    18. 1/4 cup bread crumbs 
    20. Salt and Pepper to taste

Instructions

  1. Preheat your oven to 350°
  2. Grease a 9 x 13 pan with butter and set aside.
  3. Using a mandoline, slice the potatoes and onions and set aside.
  4. Mince the parsley and chives and set aside. 
  5. In a medium saucepan, melt the butter. Add the flour and mix forming a paste. Allow it to cook until until it browns slightly and begins to smell “nutty”. 
  6. Whisk in the milk a little bit at a time and whisk until smooth. Add salt and pepper and season to taste. 
  7. Layer half of the potatoes and onions evenly in the pan. Sprinkle with half the parsley and chive mixture. Pour half the white sauce over top. 
  8. Repeat step 7. 
  9. Cover the pan with tin foil and bake for 50 minutes.
  10. Remove the foil, sprinkle the parmesan cheese and bread crumbs over top and bake for another 50 minutes.
  11. Remove from oven. Allow to rest for 10 minutes before serving. 
  12. Enjoy with your favourite ham. 

Notes

You can make these the day before. Make them all the way up until finished the first cooking time. Remove and allow to cool. Cover. Refrigerate. Next day, add 1/4 cup of cream over top before sprinkling with bread crumbs and parm and cook at 350° for 50 minutes.

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