October 8, 2015
For The Love of Food
We have a twist on scallop potatoes that is sure to make your taste buds dance this fall!
4-5 lbs potatoes (russet or new)
1/2 lb blue cheese (as mild or as strong as you prefer)
1/2 lb gruyere cheese
1 medium onion
1 litre heavy cream
500 ml whole milk
1/2 bunch thyme
1 tsp chilies
1 clove of nutmeg
1/2 cup of salted butter
1/2 lb parmesan cheese
Place potatoes in sink of cold water to soak.
Remove each potato and wipe with clean towel (for this recipe we like to leave the skin on, so it is important to make sure each potato is cleaned thoroughly).
Slice potatoes into 1/4 inch slices. You can do this by hand, but we prefer to use a mandoline for consistency.
Slice onion into 1/4 inch slices.
In a separate bowl, combine shredded gruyere cheese & crumbled blue cheese.
In a saucepot combine cream, milk, a handful of onions on low.
Add a pinch of salt and pepper, chilies and a few sprigs of thyme.
Grate half a clove of nutmeg over the saucepot and bring to a simmer.
In a deep baking dish, cover all sides in a healthy amount of butter.
Begin to layer potatoes at the bottom of the dish. Once the layer is complete, add a layer of sliced onion. Top with a handful of cheese, a sprinkle of parmesan and repeat.
*tip* While layering, be sure to leave 1-2 inches of space at the top of the dish to avoid overflow.
Once all layers are complete in baking dish, remove saucepot from stove and begin to strain over baking dish. Ensure that cream is evenly poured over potatoes.
Cover the top of the potatoes with a layer of cheese and remaining parmesan.
Preheat oven to 425°f.
Place baking dish in oven for 1 hour, or until top layer is a golden brown.
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