Friday, February 4, 2011

Cheddar Scalloped Potatoes

Another one of my favorite cooking sites is Mel's Kitchen Cafe (formerly My Kitchen Cafe).  Her recipes never disappoint me either! I was looking for a potato side dish to go with our steaks the other night and came upon this one. Her recipe calls for the addition of blue cheese, but I was sad to find out that my blue cheese had passed it's prime. So my potatoes only contain cheddar cheese. They were soooo good!! I love cheese, as I have mentioned, and I love red potatoes. Try these yummy potatoes. It took me back to the boxed stuff my mom used to make when I was a kid, but man are these so much better!!

Cheddar Cheese Scalloped Potatoes
adapted from Mel's Kitchen Cafe

1 tablespoon butter
1 1/4 pounds red potatoes (or whatever type you prefer.)
1/2 medium onion, minced
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1 bay leaf
1 cup grated sharp cheddar cheese
Salt and pepper

Preheat the oven to 425 degrees. Heat a large cast iron skillet over medium-high heat. Add the butter. When melted, add the onion, cook for 2-3 minutes until translucent and beginning to lightly brown.

Toss in the garlic and cook for 30 seconds, until fragrant. Add a pinch of salt and pepper. Dump in the potatoes, chicken broth, cream and bay leaf. Bring to a simmer and then cover, reduce the heat to medium-low and cook for about 10 minutes.

Remove the cover, sprinkle the cheese on top, and place the iron skillet in the oven. Cook for 15 minutes or until the cheese is bubbling and slightly browned. Let rest for 5-10 minutes before serving. Season with salt and pepper to taste.


Rita said...

WOW! I want to try these; they looks really really good!

Anonymous said...

Do you think I could substitute milk for the heavy cream? Already shopped this week and would love to make for dinner tomorrow?

Rhondi said...

Yummy! I gave you an award today Amber!

amber@This Mommy Cooks said...

yes, I'm sure you could just use regular milk. It may just not be as rich, but it will still be good! I"m not sure, but it could be just a teeny bit more saucy since milk is thinner than cream. You'll love these!


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