Friday, July 2, 2010

Scalloped Potatoes, Potatoes Au Gratin, or Potato Bake

Name it what you will, this dish is absolutely divine. Seriously. You must try it. I'm sorry it's not an exact recipe, but just go with the flow and it'll taste good. Trust me.

So, here we go...

You'll need-

  • washed, peeled, thinly sliced (use a mandoline or a really good knife) baking potatoes (idaho) to fill up a 13 x 9 (or whatever size dish you're using)

  • small container of heavy cream

  • 1 pound of cooked and crumbled bacon, a few T of grease reserved (not entirely necessary. I've used precooked bacon before and it tasted just the same)

  • cheese- I put probably 8 oz. in- you might want more, or less

  • garlic powder

  • freshly ground salt and pepper


  1. spray pan will Pam or the like

  2. place a layer of the thinly sliced potatoes into the 13 x 9 dish

  3. season to taste with garlic powder, salt, and pepper

  4. add cheese to liking

  5. add bacon crumbles

  6. drizzle heavy cream on layer. Don't do too much, but just enough so that the potatoes have all touch the heavy cream (for the most part), but aren't swimming in it. We're not making potato soup here ;)

  7. Repeat this layering process until potatoes are gone and the dish is full of goodness

  8. Spoon the reserved grease on top of the last layer, and if you're an over achiever, sprinkle on some parmesan cheese

  9. Oh! another tip- adding some rosemary to the layers of would be oh so lovely and yummy.

  10. cook at 400 for an hour or so (depending on the fullness of the dish)

(this isn't mine, I don't have a picture of my scalloped potato goodness, so in the meantime, this will have to suffice)


amanda abby

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