One of the most stressful parts of hosting a sit down dinner is getting everything to the table hot, and at one time!
Meat and potatoes seem to be the perfect combination, but make ahead potatoes can be tricky. These delicious scalloped potatoes are the perfect side dish when planning an elaborate dinner, because they can be prepped in the morning and baked later in the day. They also have a delicious cheesy taste, and the fresh basil compliments the cheddar nicely.
These potatoes will take about one hour to bake in the top half of your oven.
Click through the photo gallery for step by step directions.
The full ingredient list and recipe is posted below the gallery-
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- You will need 5 baking potatoes, peeled and sliced.
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- 2 cups of heavy cream, several leaves of fresh basil.
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- If you roll the basil leaves together and slice on an angle with a sharp knife….
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- You will end up with this Basil chiffonade….So Fancy!
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- You will also need 8 ounces of Oscar’s Aged White Cheddar Cheese, and 8 ounces of Swiss Cheese; grated.
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- 7 small Yukon Gold potatoes; scrubbed, skins left on. Two thinly sliced scallions.
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- Be sure to cut the potatoes in even slices, about 1/4 inch thick.
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- Leave the skins on the small Yukon Gold potatoes .
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- Heat the heavy cream over medium high heat, until frothy. About 5 minutes.
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- Pre heat your oven to 350 degrees fahrenheit. Use a 13 x 9 inch oven proof baking dish. Have all of your ingredients, prepped and ready to go.
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- Rub one tablespoon of butter over the bottom of the baking dish to prevent the potatoes from sticking. Pour a fourth of the heated heavy cream over the bottom of the baking dish.
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- Layer half of the peeled, sliced baking potatoes in one layer, overlapping one another.
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- Next you will pour another fourth of the heated heavy cream over the potato layer and add third of the grated cheese, half of the sliced scallions and some fresh basil.
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- Layer on all of the Yukon Gold sliced potatoes with skins left on.
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- Pour more heavy cream over the potato layer.
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- Add more grated cheese, and scallions.
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- Layer remaining peeled baking potatoes.
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- Top with remaining heavy cream, grated cheese, fresh basil, salt and freshly cracked pepper.
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- Cover pan with foil and bake at 350 degrees for 30 minutes . Uncover, and bake for an additional 30 minutes until hot and bubbly.
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- So delicious!
For these Fancy Scalloped Potatoes you will need:
13 x 9 inch oven proof baking dish
1 tablespoon of butter for bottom of the baking dish
Five baking potatoes; peeled and sliced 1/4 inch thick
7 small Yukon Gold potatoes; thinly sliced with skins left on
2 scallions; thinly sliced
2 cups of heavy cream
8 ounces of Oscar’s Aged White Cheddar Cheese; grated
8 ounces of Swiss Cheese; grated
Several leaves of fresh Basil; chiffonade
Freshly ground Salt and Pepper
Tip:
These potatoes can be prepped three to four hours before baking.
Preheat your oven to 350 degrees
Butter the bottom of the 13 x 9 inch oven proof baking dish.
Heat two cups of heavy cream in a small sauce pan over medium high heat, until it becomes frothy. About five minutes.
Pour 1/4 of the heated heavy cream in the bottom of the baking dish. Layer on half of the peeled, sliced baking potatoes.
Pour another 1/4 of the heated heavy cream over the potatoes and cover with a third of the grated cheese mixture, half of the thinly sliced scallions, and half of the fresh basil.
Next, layer all of the thinly sliced Yukon Gold potatoes, another 1/4 of the heated cream and another third of the cheese mixture.
Top with remaining sliced baking potatoes, grated cheese, fresh basil, heated cream and freshly ground Salt and Pepper.
Cover the pan with foil and bake in a 350 degree oven for thirty minutes. Uncover the pan, rotate, and bake for another thirty minutes until hot and bubbly.
Be prepared for these potatoes to disappear!
They make an excellent compliment to the Dijon Peppercorn Prime Rib which can be found here http://randsmeatmarket.com/2014/12/10/dijon-peppercorn-prime-rib/
Enjoy!
Chowfancy 
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