Saturday, July 21, 2012

The Greater Scalloped Potater

Brace yourself for one of thee most AMAZING scalloped potato recipes you've ever had. I'm serious. You're not gonna believe the flavour of these things. I admit, they're not the prettiest things you've ever seen, but the taste is out of this world. I've made it a couple of times now and each time I'm blown away by how good it is, in fact my hubby told me today that I make, and I quote 'the best scalloped potatoes ever, in the world!'. In the meantime, I may be able to pull off the recipe well, but the real praise goes to The Looneyspoons. Thanks again for yet another amazing dish!

  • 1 tbsp butter or olive oil
  • 1 medium onion, thinly sliced
  • 2 tsp minced garlic
  • 2 cups shitake mushrooms, thinly sliced
  • 1 cup finely diced Canadian Bacon
  • 1/4 tsp dried thyme
  • 1 can (14oz/370mL) 2% evaporated milk
  • 1.5 cups reduced-sodium chicken broth
  • 3 tbsp all-purpose flour
  • 1.2 tsp dry mustard
  • 1/4 tsp each salt and freshly ground black pepper
  • 3/4 cup packed shredded light old (sharp) cheddar cheese (3oz/85g)
  • 1/4 cup freshly grated Parmesan Cheese
  • 4 large thin-skinned potatoes, unpeeled, very thinly sliced (about 2.5lbs/1.1kg)


1) Melt butter over medium heat in a large pot. Add onion and garlic. Cook and stir until onion begins to soften, about 3 minutes.

Onions, garlic and oil

2) Add mushrooms and cook until mushrooms are tender, about 4 minutes.

What's Shitake about...

3) Add bacon and thyme. Cook and stir for 1 more minute.

you can never go wrong with bacon!
This alone would be incredible on pizza, poutine, chicken, anything!

4) Whisk together milk, broth, flour, dry mustard, salt and pepper. Add to pot with onion-mushroom mixture. Cook and stir until sauce is bubbly and has thickened, about 5 minutes.

Nice and thick

5) Remove from heat. Add Cheddar and Parmesan and stir until cheeses are melted.

6) Spray a medium casserole dish with cooking spray. Layer 1/3 potatoes over bottom, overlapping as necessary. Spoon 1/3 sauce over potatoes. Repeat layering two more times, ending with sauce.

Please ignore my peel-less spuds, got a little overzealous during prep!

7) Cover with foil and bake at 375 degrees F for 1 hour, 20 minutes. Uncover and bake for 20 more minutes, or until top is golden brown and potatoes are tender. Let stand 15 minutes to cool before serving. It's hot!

1 comment:

  1. made this tonight. My family loved it. Thank you!