Chef's Quick Tips: Scalloped potatoes
<p>This week Chef Bill Hall of Roasted in Stamford shares with Tina Redwine various holiday recipes.</p>
News 12 Staff
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Apr 11, 2019, 4:07 PM
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Updated 1,853 days ago
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725ds agoThis week Chef Bill Hall of Roasted in Stamford shares with Tina Redwine various holiday recipes.
Scalloped potatoes
One 8x10” baking dish
4 to 6 russet potatoes, peeled and sliced thin
two cups heavy cream
two cups half and half
salt and pepper to taste
optional 1 cup grated Gruyere cheese and one cup sautéed onions
4 to 6 russet potatoes, peeled and sliced thin
two cups heavy cream
two cups half and half
salt and pepper to taste
optional 1 cup grated Gruyere cheese and one cup sautéed onions
Directions:
Place sliced potatoes in baking dish
Mix together cream and half and half. Season with salt and pepper.
If using the optional Gruyere cheese and sautéed onions mix into the sliced potatoes.
Pour the cream mixture over the potatoes. Cover the potatoes with foil.
Bake in a 350 degree oven for 40 minutes or until tender. Remove foil and bake 10 minutes more until nicely browned on top. Enjoy!
Mix together cream and half and half. Season with salt and pepper.
If using the optional Gruyere cheese and sautéed onions mix into the sliced potatoes.
Pour the cream mixture over the potatoes. Cover the potatoes with foil.
Bake in a 350 degree oven for 40 minutes or until tender. Remove foil and bake 10 minutes more until nicely browned on top. Enjoy!
Contact:
Bill Hall
Roasted
148 Bedford St, Stamford, CT 06901
