We were hosting dinner a couple weekends ago for our friends Deb and Robin who we had not seen in a while and I wanted to make something that was special. Scalloped potatoes sounded great along side of Grilled pork chops. This dish turned out quite tasty! If you know me, you are aware that I am a big fan of white dishes and I try to find many shapes of them! I think that placing food on white plates makes the food pop and look very appealing. I found a great price and I bought myself a half a dozen new Ramekins not too long ago at Pier One. I like the shallow oval shape and they are different than the round ones that I already had. Recently I watched a show on the Food Network with Sandra Lee where she was preparing individual scalloped potatoes that included Gruyere cheese within the layers. Since I happened to have some of this cheese on hand in the fridge, and she prepared hers in a dish like my new ones I decided to create this scalloped potato dish! I searched and searched and was not able to find Sandra’s recipe, so I came up with these instead. I cooked these for an hour, but Bill and I agreed that it could have baked a bit longer as we would have liked our potatoes a bit softer. They tasted great none the less!
4 Potatoes, peeled and sliced
1/4 Cup Milk, per dish
1/2 Cup of Half and Half, per dish
1 1/2 Cup Gruyere Cheese, shredded
1/2 Cup Mozzarella Cheese, shredded
1/2 Onion, sliced
Salt & Pepper
Rub the inside of the baking dishes with softened butter. Peel onions and potatoes and cut very thin
Start by layering each dish with a thin layer of potatoes covering the bottom completely. Place some onions on the potatoes and season with salt and pepper.
Next, add layer of shredded Gruyere cheese, another layer of potatoes and onions and salt and pepper
Top with the last of the potatoes
I “eye balled” the cream, filling about half way. Then I added milk to each dish bringing the liquid almost to the rim.
Cover with foil and bake directly on rack in oven (I placed a cookie sheet under to catch any drippings) at 350 degrees for an hour. Uncover and sprinkle with Mozzarella cheese and cook for 15 minutes more until the cheese is brown and bubbling.
Allow to set up for about 10 minutes before serving.
We served the scalloped potatoes along side of a grilled pork chops with a Rosemary cream sauce and a nice salad!