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Homemade Scalloped Potatoes (serves 4-6)  

6 medium baking potatoes sliced thin
1-1/4 cup heavy cream (36% fat)
1/4 cup whole milk
1/4 cup unsalted butter
1/2 tsp white pepper
  salt/pepper (to taste)
1 clove garlic peeled & sliced
1/4 tsp rosemary
1 cup grated parmesan cheese

Rinse sliced potatoes well. In a bowl combine the cream, milk, white pepper and salt. Add the sliced potatoes to the mixture and let rest for a few minutes. Grease a 10 inch round baking dish liberally with butter. Pour a small amount of the mixture into the baking dish (just enough of the liquid to cover the bottom). Layer the bottom of the dish with sliced potatoes. Dot with butter, salt/pepper to taste. Then pour a small amount of the liquid over the layer. Continue layering as above, alternating potatoes and liquid until about 2-1/2 inches high (or just below the top of the dish). Sprinkle with parmesan, garlic slices and rosemary. Cover with aluminum foil and bake at 350 degrees for an hour and 45 minutes.

 



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