Crisp "Scalloped" Potatoes
Updated: Jan 4
This is one of those recipes where the side dish can be considered the main dish, or at least outshine the protein on your plate. I found this recipe on IG from @welldonefood. It looked amazing and I definitely had to recreate this! I paired the potatoes with sun-dried tomato baked chicken and foil baked veggies!!
Cast Iron skillet ( a regular skillet will work also)
3 medium size Russet Potatoes
2 tbsp butter
1 tbsp olive oil
sliced onions (or dried onion flakes)
2 sliced garlic cloves
1 tbsp flour
16 oz heavy whipping cream
1 cup Gruyere cheese
1/2 cup wine
1 tsp garlic powder
salt & pepper to taste
juice of one lemon
rinse and peel potatoes. cut the potatoes in half or in thirds (they should be chunky pieces). Pat dry with a towel or paper towel, so they will have a better crisp.
heat oven to 375.
Heat skillet and add olive oil and butter. Add potatoes and sprinkle salt on top. Cook on each side for 8 minutes, basting the potatoes as they cook. Place them to the side when done.
In the same pan, add the onions, garlic cloves and flour, cook for about a minute. Add in heavy whipping cream and simmer down, stirring occasionally. Add the wine, cheese, garlic powder and salt and pepper. cook and keep stirring until you get a good 'saucy' consistency, not too thick. turn off the heat, add potatoes to skillet with sauce, cover with foil and place in the oven for 45 min.
Remove from oven, sprinkle lemon juice, baste with sauce & garnish with oregano or your favorite topping!
(The video or this recipe can be found on IG live on @welldonefood page)