With the UConn Huskies vs. Florida Gators NCAA National Semifinal game on television, the last thing any guy would want to do would be to cook dinner, but with my girlfriend and I moving in with her parents in a money saving effort, I figured, why not. On the menu tonight was Coconut Breaded Chicken – as seen in my cookbook, Men Cook Too (which can be purchased in paperback and for the Kindle) – seared Asparagus and Scalloped Potatoes.
It might be easy to cheat and just buy the pre-packaged scallop potato mixes, but when it comes to men getting in the kitchen, it is just as easy to make this great dish from scratch as it would be buying the processed stuff, plus it tastes better. I will apologize in advance for not having a picture of the actual dish. My camera was having some issues and I wasn’t able to get a good shot. Despite that, here is the recipe for my Scalloped Potatoes.
6 medium to large Potatoes, skinned and thinly sliced
1 pint Heavy Cream
1/2 Cup Parmesan Cheese
1/2 sweet Onion, sliced
2 Garlic clovers, minced
1/2 cup Flour
1 tsp. Thyme
1 tsp. dried Parsley
1 stick Butter
Pre-heat oven to 400 degrees.
In a large frying pan, coat bottom with olive oil and add onion and garlic. Constantly stir so garlic does not burn. Add salt and pepper to your liking and cook until onion begins to soften. Add heavy cream, flour, all spices and Parmesan cheese and mix. Cook on medium heat until sauce bubbles.
In your casserole dish, use stick of butter to coat pan. Butter will cook into potatoes when baking, but a half stick can be used if you’d like to limit the amount of butter you consume. Apply a coat of potatoes to bottom of dish and sprinkle paprika across the top. Add second layer of potatoes. When sauce is bubbling, spread across top of potatoes, apply a coat of Parmesan cheese to top and bake for 55 minutes.