by Adam Hickman
MyRecipes.com
 | This is a fun take on scalloped potatoes making them looked like actual grilled scallops! The potatoes are browned on the top, but perfectly tender and creamy on the inside. For best results, use potatoes that are all the same size. You want the potatoes to brown without burning the butter, so don’t rush — control the heat. Don’t completely cover up the browned potato tops with cream so that you can still see the brown sear — just like grilled scallops. |
Prep time: 35 mins
Total: 1 hr 20 mins
Yield: Serves 8
Ingredients:
6-8 large russet potatoes
1 ½ teaspoons kosher salt
3 tbsps olive oil
3 tbsps salted butter
1 cup vertically sliced white onion
1 tbsp sliced garlic (about 3 garlic cloves)
1 large thyme sprig
1 tbsp all-purpose flour
2 ½ cups heavy cream
6 ounces Gruyère cheese, grated (about 1½ cups)
2 tbsps chopped fresh chives
½ tsp black pepper
Cast iron fry pan, 12"
Directions:
Step 1
Peel potatoes; cut off tops and bottoms to make flat ends. Cut potatoes crosswise to make 1 1/2-inch tall pieces from each potato. Sprinkle one end of the potatoes with salt. Heat oil and butter in a large, 12-inch cast-iron skillet over medium-high heat. Add potatoes, standing them on their salted end. Cook, basting with butter mixture periodically, until well browned, 8 to 9 minutes. Flip potatoes and cook other end, basting periodically, until browned, 8 to 9 minutes. Transfer potatoes to a plate.
Step 2
Preheat oven to 375°F. Add onion, garlic, and thyme to skillet over medium heat. Cook, stirring occasionally, until onion is tender, about 3 minutes. Add flour; cook, stirring constantly for 30 seconds. Stir in cream, and bring to a boil for 2 minutes. Stir in cheese, about ½ cup at a time, stirring to melt before adding more. Return potatoes to skillet, standing them on their end; cover with aluminum foil. Bake in preheated oven until potatoes are tender, about 50-60 minutes. Sprinkle with chives and pepper, serve with sauce.
© Copyright 2020 Meredith Corporation.
Yield: Serves 8
Ingredients:
6-8 large russet potatoes
1 ½ teaspoons kosher salt
3 tbsps olive oil
3 tbsps salted butter
1 cup vertically sliced white onion
1 tbsp sliced garlic (about 3 garlic cloves)
1 large thyme sprig
1 tbsp all-purpose flour
2 ½ cups heavy cream
6 ounces Gruyère cheese, grated (about 1½ cups)
2 tbsps chopped fresh chives
½ tsp black pepper
Cast iron fry pan, 12"
Directions:
Step 1
Peel potatoes; cut off tops and bottoms to make flat ends. Cut potatoes crosswise to make 1 1/2-inch tall pieces from each potato. Sprinkle one end of the potatoes with salt. Heat oil and butter in a large, 12-inch cast-iron skillet over medium-high heat. Add potatoes, standing them on their salted end. Cook, basting with butter mixture periodically, until well browned, 8 to 9 minutes. Flip potatoes and cook other end, basting periodically, until browned, 8 to 9 minutes. Transfer potatoes to a plate.
Step 2
Preheat oven to 375°F. Add onion, garlic, and thyme to skillet over medium heat. Cook, stirring occasionally, until onion is tender, about 3 minutes. Add flour; cook, stirring constantly for 30 seconds. Stir in cream, and bring to a boil for 2 minutes. Stir in cheese, about ½ cup at a time, stirring to melt before adding more. Return potatoes to skillet, standing them on their end; cover with aluminum foil. Bake in preheated oven until potatoes are tender, about 50-60 minutes. Sprinkle with chives and pepper, serve with sauce.
© Copyright 2020 Meredith Corporation.
