Merry Christmas & Happy Holidays! I hope that all of you are happy and warm, celebrating whatever holiday you like in whatever way makes you happy, even if it’s just a big party to keep December from getting too dark and cold.
Black Dog Farm Christmas Dinner Menu
Roast Ham with peach jam & mustard glaze
Scalloped Rainbow Potatoes
Baby lettuces with blue cheese and walnuts
Cookies & Candy
Almond-Scented Sugar Cookies with Royal Icing
The scalloped potatoes were so epic and delicious yesterday that I had to come back here and share the recipe. When I was making them, I was thinking to myself, “this much heavy cream? should i really do this? and cheese and butter too? um…. gross” but then when I ate a bite of that brown, bubbly potato masterpiece…. the stars aligned and I had a revelation. The clouds parted, and Paula Deen came and spoke to me and told me to spread the gospel of saturated fats.
Make this right now, before New Year’s Resolutions, because it is definitely not low fat or anything along those lines. The potatoes will not cleanse out your system and you will not feel recharged.
If you have a bunch of friends and family with you, though, maybe for a really special occasion, you’re guaranteed to have a table full of grinning, happy people reaching for more potatoes.
The Best Scalloped Potatoes In The Whole Entire Universe
Cook Time: 2 hrs., add 1/2 an hour if you’re drinking wine with friends in the kitchen while you cook
- 3 lbs. of assorted potatoes: russets, red-skinned, yukon gold, etc.
- 4 large shallots
- 1 red onion
- 3 tbs. butter
- optional: 1 slice of bacon
- 4 big sprigs of fresh thyme
- 1 sprig of fresh sage
- 1/4 tsp. nutmeg
- 1 tsp fresh rosemary
- 2 pints of heavy whipping cream
- 2 c. shaved parmesan cheese
- 4 oz. swiss cheese, grated or cut into very thin slices
- sea salt
- black pepper
Preheat the oven to 350 degrees. Slice the potatoes into very thin rounds. Cut the shallots and the red onion in half, then cut each half into very thin slices. Mince the rosemary and sage leaves.
Heat 2 tbs. butter in a saute pan on medium heat, and add in the shallots, onion, rosemary, sage, and nutmeg.* Saute the onions and shallots for about 10 minutes, or until they’re nicely softened and starting to caramelize. Season the onion mixture with a pinch of salt and pepper.
Grease a casserole dish with the remaining butter. Make one layer of potato slices, slightly overlapping each other. On top of this first layer, sprinkle some sea salt, black pepper, swiss cheese, fresh thyme leaves (removed from the stems), and shaved parmesan. Spread about 1/3 of the onion mixture over the top of the potatoes. Continue this process, alternating the layer of potato slices with the herbs, cheese, onions, salt and pepper, to make two more layers of potatoes. Make sure that the very top of the casserole has a layer of the herbs and cheese. Pour the heavy cream over the top of the casserole. Wrap the dish in tin foil and put it in the oven for about 1 hours and 15 minutes. After about 50 minutes, lift the foil and check the casserole: once the cream is mostly absorbed, remove the foil and let it cook for another 20-30 minutes, or until it’s bubbly and golden brown on top.
Note: My cooking times are vague because, well, my oven is a piece of junk and I’m bad at checking a clock. The casserole is done when it’s bubbly, you’ll know when you look at it.
*At this point, if you really want to have a heart attack, you could add in some chopped up raw bacon. You don’t necessarily have to, though.
Instead of a picture of the finished scalloped potatoes, here’s a picture of our friend’s dog looking all sweet by the fire, because we ate the casserole long before I could think about photographing it.