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Cheddar and chive scalloped potatoes!

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Picture of Cheddar and chive scalloped potatoes!
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In my quest to cook new things successfully, scalloped potatoes was one of the first things I wanted to try.

I read several recipes and took a bit from each one as far as technique goes. The flavors I came up with myself, and really, they couldn't be tastier. :D

(Sorry the food photography is a bit lacking in this one - I finished very late at night. Bad lighting, ahoy!)
 
 
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Step 1: Ingredients!

Picture of Ingredients!
These are best guesses. I really only measured the cream!

Foodstuffs:
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup chives, cut into 1/2 inch pieces
  • 2 cups heavy cream
  • 3 medium russet potatoes
  • a few cloves of garlic
  • butter for coating the dish
  • salt and pepper

Hardware:
  • small saucepan
  • mandoline or sharp knife
  • large bowl full of water to keep potatoes from browning
  • peeler
  • small oven safe baking dish

Step 2: Peel the potatoes and get the cream going!

Picture of Peel the potatoes and get the cream going!
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Preheat the oven to 375 degrees F.

Peel your potatoes and place them in the bowl of water.

Now, mince the cloves of garlic, and put the garlic and cream in the saucepan over low heat. Add some salt and pepper and stir. Stir the cream every once and a while during the rest of the prep work.

Step 3: Prepare the cheese and chives, butter the dish.

Chop the chives into 1/2 pieces and place in a bowl.

Shred about a 1/2 cup of the cheese, and combine with the chives. Set this aside.

Take a piece of paper towel or napkin and apply a dab of butter to it. Rub the dish with it, making sure to cover all the surfaces with butter.

Step 4: Slice the potatoes!

Picture of Slice the potatoes!
For this I used that mandoline slicer I got on sale a year ago and never did anything with! HOORAY! I like finding uses for things.

Keep in mind that the potatoes need to be very thin, around 1/8th of an inch.

I cut one potato at a time and layered in between cutting. :)
eetzel4 years ago
It looks really good - did you use all 3 of the potatoes in your first picture?
jessyratfink (author)  eetzel4 years ago
Yep. :)
Yguy4 years ago
Hey, your recipe looks great!!! I just wanted to bring a typo to your attention though, in step 6 you spelled combinations wrong.
jessyratfink (author)  Yguy4 years ago
Thank you for letting me know! :D *goes to change it*
Nice idea! See "The More with Less" cookbook , for a similar recipe that uses mashed potatoes instead of scalloped, and an addition of spinach and dill.
jessyratfink (author)  porcupinemamma4 years ago
That actually looks like a really nice cookbook. I decided to amazon it and the reviews are overwhelmingly gushy! I think I might need to hunt it down. It might help me in my current cooking quest! Thank you! :)
The book was an amalgamation of entries from people from the mennonite community. The projects purpose was an effort to consume less and use what they had as responsibly as they could so they could free up money to help hungry people. It's a gem and even more relevant today than when it was written in the 70's. There is a sequal called "Living More with Less" It's not a cook book, but rather ideas for global awareness and our response as North Americans.
Regisc4 years ago
Looks like a nice dish. You should try "Gratin Dauphinois" or "Tartiflette", two french specialties you should like (same concept potatoes+cheese+cream) Cheers from France, Régis.
thepelton4 years ago
As for cooking, I noticed that potatoes take longer to cook to smoothness than cheese takes to melt.
Robil4 years ago
I'm loving all these food-oriented instructables.... I have a bag of potatoes sitting in my cupboard so I'll be making this tomorrow for sure! I've used a dash of nutmeg before for similar recipes, but I don't know if it enhances the flavor much; it may be more for aesthetics/presentation. Either way, this looks darn tasty.
jessyratfink (author)  Robil4 years ago
Nutmeg is traditional, but I figured it'd probably not come across as well when the cheese and chives came out to play. If you do parmesan and nothing else, though, nutmeg would be a lovely addition! :)
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