#potato side

[imbakingmischief]

Italian Roasted Potatoes (Get The Recipe)

These 3-ingredient Italian roasted potatoes are quick and simple to prep. With crispy edges and creamy centers, they make an easy side dish that everyone will love.

From BakingMischief.com

[chefcarolb]

Baby Hasselback Potato Bake with Cheddar and Bacon is super simple and guaranteed to be a hit!

[chefcarolb]

Au Gratin Potatoes for Two is a wonderful easy side dish to pair with anything you choose to make at home for your intimate dinner for two!

[chefcarolb]

Cheddar and Bacon Twice-Baked Potatoes are pillows of potato perfection you and your next steak will enjoy cozying up to!

[drwendydearborne]

Scalloped Au Gratin Potatoes

Scallop potatoes are usually thicker cut than au gratin and doesn’t have cheese in the sauce. I’m all about BOTH! So, my au gratin scalloped potatoes have cheese, infused milk and heavy cream. And they are delicious.

Scalloped Au Gratin Potatoes Vg I’ve been perfecting my au gratin and my scallop potato recipes. Scallop potatoes are usually thicker cut than au gratin, and doesn’t have cheese in the sauce. The sauce for scallop potatoes is made of milk and heavy cream and is often infused with herbs. Typically, I used garlic, thyme and occasionally rosemary or sage to infuse the cream sauce. Au gratin…

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[lmdoolan]

Scalloped Potatoes

Cheesy Scalloped Potatoes on Big Oven  

When I was a kid, my mom used to make a box of scalloped potatoes on very rare occasions. My father is adverse to most things covered in cheese, so we would only have them if he wasn’t going to be around or if my mom felt generous enough to make two side dishes. I would get very excited if my mom said the magic words: “Do you want cheesy potatoes?”

I finally got around to making my own from scratch. Given my love for the boxed kind, I felt confident I would adore the homemade version. I also feared they would be a lot of work. Otherwise, why would they offer a boxed version?

They turned out to be relatively simple, but they do take a while to cook. Prep is easy with a mandoline and a cut-resistant glove. After I chopped off part of my finger using a mandoline a few months ago, I saw Alton Brown using a slice-proof glove on his show while working with a mandoline. If I’d only see that show earlier! I asked my mom for one for Christmas, and because she values my safety, she bought me one. It makes slicing so much easier.

Here’s a picture of me not bleeding while creating thin slices of potato.

I did not remove the skins from these potatoes. 90% of the time removing skin from a potato is a waste of time. It’s a delicious part of the potato that ends up in the trash. This may have taken away from the aesthetics of the dish, but I do not believe it detracted from the flavor.

The cheese sauce was a little thick, so it would have benefited from a little extra butter or milk. I had trouble getting it to coat all the potatoes. Don’t go overboard if you add more of either, but it might make the consistency a little nicer. You need not worry about the flavor though. The flavor is cheesy and present. You’ll have a hard time not going back for seconds.

The cook time for this recipe, however, is way off. It took almost an hour for these to cook even though the recipe says it will take about 30 minutes. I turned up the temperature on the oven and uncovered the dish after 30 minutes to speed up the process. Of course, after I had finished cooking, I looked at the reviews of this recipe and they all said, “Delicious but must cook longer!” I really should have read those first.

Make these for a creamy potato side.