Savvy-ed Simply the Best Scalloped Potatoes

8 Apr

My contribution for the greater clan Easter feast was to make the Scalloped potatoes. Baked smoked ham calls for them, in my estimation. However, with some picky eaters among ”de nieces and de nephews”, we’ve stayed on the safe path of roasted or mashed for the past several years.

Enjoy single servings of Scalloped Potatoes

Enjoy single servings of Scalloped Potatoes

If I knew how the taste buds of the young folks had expanded while they were away at university and college, I would have made an even larger pan of the incredible Simply the Best Scalloped Potatoes (from The Complete Canadian Living Cookbook). There was not much left to scrape from the pan after Easter dinner.

I returned to my home with several slices of ham and a serving of baked beans, but not a sniff of scalloped potatoes, so I put my mind to converting the classic recipe to servings suited to singles.

Savvy-ed Simply the Best Scalloped Potatoes                          Serves: 2

Ingredients:

  • 2 large or 3 medium                 yellow-skinned potatoes, peeled and thinly sliced in rounds. I used new white potatoes, scrubbed well but not peeled, sliced thinly.
  • 1/2 small onion                         peeled and thinly sliced in rounds and separated into rings
  • 2 tbsp (30 mL)                          butter, softened
  • 1/2 cup (125 mL)                      whipping cream (35%)
  • 1/3 cup ( 83 mL)                      milk
  • pinch each of                             salt, pepper and dried thyme

Instructions:

1.      Preheat oven to 350 F/ 180 C. Spray with oil or butter 2 – 2 cup (500 mL) ramekins.

2.      Cover the bottom of each ramekin with 1/6th of potato slices, slightly overlapping them.

3.      Arrange 1/4 of the onion rings over each bottom layer.

4.      Repeat steps 2 & 3.

5.      Finish with remaining 1/6th potato slices to create a third and final layer for each dish. Dot the top of each ramekin with 1 Tbsp of softened butter.

6.       Measure whipping cream and milk into a 2 cup measure. Add pinches or salt, pepper and thyme. Stir well to combine.

7.       Pour half of cream mixture over each ramekin. Cover tightly with foil and place on a foil-lined baking sheet.

8.       Bake, covered, for 30 minutes in a 350 F oven or until the sauce bubbles up around the potatoes. Remove foil ‘lids’ and bake for another 10 – 15 minutes or until potatoes are tender-soft and golden-brown on top.

9.      Remove from oven and allow to rest 5 minutes before serving.

Uncover, bake until golden-brown on top. Rest 5 minutes before serving.

Uncover, bake until golden-brown on top. Rest 5 minutes before serving.

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5 Responses to “Savvy-ed Simply the Best Scalloped Potatoes”

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  1. Savvy Singles Like it Slow — Fruit-Braised Turkey Legs | Savvy Single Suppers - April 10, 2013

    […] allowed to boil down for several minutes while I steamed the green beans and uncovered the dish of Scalloped Potatoes I reheated for a […]

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