Scalloped Potato Gratin

Domestic

When I was a kid, scalloped potatoes was my hands down favorite side and maybe to keep the magic of it alive for me, my Daddy would only make it once in a while. I absolutely loved everything about it, like most kids I counted potatoes as my favorite vegetable and also like most kids, I had a real serious love of cheese. Now that I’m older though I understand that wasn’t just the marriage of cheese and potatoes that won my heart with this side, but the creamy, slightly gooey sauce that keeps it all from melting into a big unappetizing clump and the tiny hint of nutmeg. So many of my childhood favorites had a pinch of nutmeg in them. Thanks for setting the bar so high, Daddy! <3 This recipe is not his original. The only irritating thing about my father's kitchen habits is his refusal to use an actual recipe. He calls them a 'springboard' for his kitchen creativity. No controlling this guy with measurements or doing anything the same way twice! So his recipe for the scalloped potatoes I grew up with is a pinch of this and a dash of that and 'it's done when it smells done'. This recipe though, is pretty close!! One of these days, I will try to veganize it! Personally, I wouldn't attempt to make any kind of scalloped potatoes unless I had a serious mandolin, but if you're good with a knife - by all means slice them thin! Scalloped Potato Gratin

cooking spray
about 5 or 6 medium potaotes, I used red
3 pieces bacon, fried and patted dry
2 tablespoons melted butter
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
3/4 cup cheddar cheese
1/4 cup mozzarella cheese
1 cup fat free milk
1 teaspoon nutmeg
2 teaspoons thyme

Scalloped Potato Gratin
Scalloped Potato Gratin
Scalloped Potato Gratin
Scalloped Potato Gratin
Scalloped Potato Gratin
Scalloped Potato Gratin
After you slice your potatoes as thin as possible (or slightly thicker, if you prefer), fry up and then dry your bacon. Now make a gooey mixture with the melted butter, salt, pepper and garlic powder. Toss the potato slices in it and make sure they’re all evenly coated. Most recipes will tell you to grate your cheese but I slice mine into smallish chunks for this. Spray whatever dish you’re using and arrange about 1/2 of the coated potatoes on the bottom, then cover with about half the sliced cheddar.
Scalloped Potato Gratin
Scalloped Potato Gratin
Now scald your milk, nutmeg and thyme. Just bring it to a boil and shut it off. Give it another mix to be sure the spices are incorporated. Now add the rest of the coated potatoes, pour the milk mixture over them and top with the rest of the cheddar and the mozzarella and bacon. Cook at 425 for about 45 minutes.
Scalloped Potato Gratin
Scalloped Potato Gratin
3 Comments

3 Comments

  1. Camille  •  Aug 9, 2012 @7:16 pm

    This looks soooo good! I love scalloped potatoes but have only had actual homemade a couple times.

    They’re too good. They are a little time consuming but man, they are totally worth it

  2. Aurelia Jane  •  Aug 10, 2012 @6:47 pm

    Making it tonight. It smells so good in the kitchen right now. Can’t wait to taste them!

    Yay! The smell of this dish baking is absolutely amazing! So happy to read you’re making it!

  3. Mutant Supermodel  •  Aug 21, 2012 @7:21 pm

    Making these right now– they are actually down to the final minute. I think I messed up because your directions said to pour the milk over the potatoes twice and I poured it when I read it the first time and there wasn’t any left for the second 🙁

    No, that’s my bad, you only need it once! Sorry! <3

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