Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, cast iron scalloped potatoes. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cast Iron scalloped potatoes is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Cast Iron scalloped potatoes is something which I have loved my whole life.
Check Out Scalloped Potato On eBay. Fill Your Cart With Color Today! Set aside half the garlic and rosemary. With the remaining half, sprinkle a handful of chopped garlic and rosemary on the potato layer, and a pinch of salt.
To begin with this particular recipe, we must first prepare a few components. You can have cast iron scalloped potatoes using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cast Iron scalloped potatoes:
- Get 6 russet potatoes sliced thin
- Prepare 1/2 cup minced onions
- Get 2 tbs butter
- Prepare 1 pint heavy cream (can use 1 cup cream and 1 cup warm milk)
- Make ready to taste Salt & pepper
- Take 2 tbs flour
Scalloped potatoes are layered high with a cheddar cream sauce in classic cast-iron and baked to bubbly perfection. Arrange the sliced potatoes in the skillet in an overlapping spiral pattern. Season each layer with a bit of salt and pepper, and sprinkle cheese between every layer of the potatoes. Pour the milk mixture over the potatoes and then cover the top layer of potatoes with the remaining cheese.
Steps to make Cast Iron scalloped potatoes:
- In 10” cast iron skillet sauté onion in butter on medium heat
- Preheat oven to 375 degrees
- Put sliced potatoes in large bowl and add in butter and onion mixture. Mix well.
- Place potatoes in cast iron skillet and salt & pepper well
- Sprinkle flour on top of the potatoes and pour cream over the top.
- Place skillet in oven for 45 minutes or until potatoes are cooked through.
Season each layer with a bit of salt and pepper, and sprinkle cheese between every layer of the potatoes. Pour the milk mixture over the potatoes and then cover the top layer of potatoes with the remaining cheese. In a large nonstick skillet, heat butter over medium heat. Stir in broth, cream, salt and pepper. In a heavy nonstick skillet, melt ½ tablespoon butter.
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