Spicy Scalloped Potatoes
Spicy Scalloped Potatoes
2015-04-01 22:07:17
This dish is good and spicy. Cut back on the chili flakes to lighten the spice and it will still be delicious.
Ingredients
- 3 pounds Yukon gold potatoes
- 1 tablespoon butter
- 4 cloves garlic- minced
- 2 shallots - minced
- 1 cup grated Parmesan cheese
- 1 ½ teaspoon kosher salt
- ¾ teaspoon pepper
- 1 – 1 ½ teaspoon red chili flakes
- 1 cup half and half
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees.
- Wash and scrub the potatoes, and with a mandolin slice the potatoes into 1/8-inch rounds. You can also use a sharp knife.
- Butter an 8 x 10 casserole dish. Sprinkle 1/3 of the garlic and shallot over the bottom. Lay out potatoes in neat overlapping rows to cover the entire bottom of the dish. Sprinkle another 1/3 of the garlic and shallot, sprinkle ½ teaspoon of salt, ¼ teaspoon of pepper, 1/3 of the desired amount of red pepper flakes and ¼ cup of the Parmesan cheese. Layer another row of potatoes and repeat the seasonings and cheese. Layer the top with the rest of the potatoes; pour the cream and half and half over the entire casserole. Now, sprinkle remaining seasonings and remaining ½ cup of Parmesan over the top.
- Cover with lid or foil and bake for 1-½ hours, then remove the cover and bake another 25 minutes until golden and bubbly. Let sit before serving.
Adapted from Seattle Times
Adapted from Seattle Times
Shaun Myrick https://www.shaunmyrick.com/
