Recipes

TERRI LAWRENCE’S SCALLOPED POTATOES

When preparing a  dish with a great deal of hand preparation, I always tend to make more than the amount necessary to serve the meal I am planning and make enough to freeze for future use.  Terri’s potatoes freeze well and it’s great to be able to pull them out of the freezer and reheat.  As with most food, it is better to reheat in the oven or on stove top rather than zap them in the microwave.  The following recipe will yield 12 generous servings.

8 medium sized potatoes

4 medium size sweet onions

1 stick of salted butter

2 pints of heavy cream

Johnny’s Seasoning salt

Garlic salt

Black Pepper 

Peel the potatoes and place them in a bowl of cool water to prevent discoloration.  Peel the onions and set them aside.

 Use a mandolin; this is a device that allows you to slice stuff very thin without cutting your fingers off, not a medieval musical instrument, to thinly slice the potatoes, returning the slices to the bowl of water.

 Dice the onions in half inch portions and set aside

 Spray butter flavored Pam in a 9” X 13” oven proof casserole dish.

Layer the bottom of the casserole dish with one layer of sliced potatoes. Layer a second tier of chopped onions.  Place thinly sliced pats of butter on three inch intervals on top of the onions.  Sprinkle Johnny’s seasoning salt, black pepper  and garlic salt on top of the layers.  Continue to do this until the dish is filled to within ½” of the rim. Cover the entire dish with the heavy cream, allowing it to soak into all of the layers.  Do not submerge the top layer of potatoes in the cream.  Cover with plastic wrap or foil and place in the refrigerator until flavors have a chance the meld together, at least 3 hours.

When ready to serve, place in a pre-heated 325 degree oven and baked until the top layer is golden brown.  Usually about an hour and fifteen minutes.  I always place the casserole on a foil wrapped cookie sheet to protect the oven in case of bubbling over.

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Categories: Recipes

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