Grateful Grits

As I reflect on my childhood, one thing that stands out is my unwavering disdain for scalloped potatoes, and, quite frankly, potatoes in general. My aversion to these starchy tubers was practically a family tradition, one that my children inherited. It was a shared potato-hating journey that defined our culinary escapades until adolescence came knocking at our doors. It’s a curious thing how our taste buds gradually transform during those teenage years, isn’t it? Looking back, I find it rather peculiar that, in our household, the potato was never really a childhood companion as it seems to be for many others.

Now, if you find yourself in the same boat, with a household full of potato-hating picky eaters, this might not be the recipe for you. But if you’re someone who’s been somewhat hesitant to venture into the world of scalloped potatoes, well, my friends, give this recipe a shot – it was a total game-changer for me.

This delightful dish is a symphony of rich flavors that’s bound to be the star of any dinner party. To embark on this culinary adventure, you’ll need to gather a few key ingredients and follow some straightforward steps.

Start by taking a large pot and pouring in three cups of heavy cream and one cup of whole milk. To infuse those creamy liquids with a burst of flavor, add 2 teaspoons of minced garlic, a couple of bay leaves, a sprig of fresh rosemary, and a dash of salt, pepper, nutmeg, and Italian seasoning.

Now, let’s talk potatoes. We’re going to use around three pounds of Yukon potatoes, which, by the way, don’t require peeling. Their thin skin doesn’t alter the dish’s consistency, and it’s packed with essential nutrients. Slice these golden gems into rounds, each about a quarter of an inch thick.

Drop these potato slices into your fragrant cream mixture and bring it to a boil. Once it’s bubbling, lower the heat to a gentle simmer, and let them cook for about ten to fifteen minutes. Then, turn off the heat and bid farewell to the bay leaves and rosemary – their job is done.

With your cream-enriched potatoes ready, it’s time to prepare your baking dish. Give it a generous rubdown with butter, ensuring that every nook and cranny is well-coated.

Using a slotted spoon, arrange the potato slices evenly in your 9×13 baking dish. As you create your layers of potato goodness, sprinkle some gruyere cheese over the first layer. Continue adding the rest of your potato slices and pour the cream mixture over them until they’re just covered, but not swimming in it. Don’t forget to crown the dish with the remaining gruyere cheese.

Now, preheat your oven to a toasty 350 degrees, pop the dish inside, and let the magic happen for approximately forty minutes. When it’s done, take it out and allow it to cool for about ten minutes – this will make serving a breeze.

This scalloped potato recipe has the power to convert even the most dedicated potato skeptics. It’s a wonderful blend of creamy, savory, and cheesy flavors that will elevate any meal and have your guests singing your culinary praises. So, give it a try, and watch as your family’s potato paradigm shifts from “meh” to “magnificent!”

Scalloped Potatoes

Ingredients

Butter

1 cup of Gruyere cheese, grated

3 lbs. Yukon potatoes, sliced

2 tsp. minced garlic

1 sprig of rosemary

3 cups of heavy cream

1 cup of whole milk

1 teaspoon of salt

Freshly ground black pepper

¼ teaspoon of nutmeg

2 bay leaves

½ teaspoon of Italian seasoning

Directions

1. Slice Yukon potatoes into ¼ inch slices
2. Place cream, milk, garlic, rosemary, bay leaves, salt, pepper, nutmeg, and Italian seasoning into a large pot. Add potatoes and bring to a boil, reduce heat to medium and simmer for ten to fifteen minutes. Discard the rosemary and bay leaves.
3. Grease a 9×13 dish with butter on all sides.
4. Using a slotted spoon, place half the potato slices in an even layer in the baking dish. Top with gruyere cheese. Add the rest of the potatoes on top and pour the cream mixture on top of the potatoes. You may not need all the cream mixture as you don’t want the cream mixture to overflow the potatoes. Top with gruyere cheese.
5. Bake at 350 degrees for forty minutes. Allow the potatoes to set and cool for at least ten minutes before serving. Enjoy.