Spicy Scalloped Potatoes

Spicy Scalloped Potatoes
This dish is good and spicy. Cut back on the chili flakes to lighten the spice and it will still be delicious.
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  1. 3 pounds Yukon gold potatoes
  2. 1 tablespoon butter
  3. 4 cloves garlic- minced
  4. 2 shallots - minced
  5. 1 cup grated Parmesan cheese
  6. 1 ½ teaspoon kosher salt
  7. ¾ teaspoon pepper
  8. 1 – 1 ½ teaspoon red chili flakes
  9. 1 cup half and half
  10. 1 cup heavy cream
  1. Preheat oven to 350 degrees.
  2. Wash and scrub the potatoes, and with a mandolin slice the potatoes into 1/8-inch rounds. You can also use a sharp knife.
  3. 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.
  4. 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/

how good is that



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