If I told you these were the very best Scallop Potatoes ever would you believe me? Unfortunately the ingredients I used will not be available to many (one caveat of eating local…but a good one all the same) so fee free to work in your substitutions.

The ingredients are simple:
5 pounds of
Meffford Red Potatoes – cleaned and sliced into a thickness of about 1/4″-1/2″
2 Shallots chopped
1 small red onion chopped
4 cloves of garlic minced
2-1/2 cups fresh Organic Heavy Cream
3 cups fresh Organic Whole Milk
3/4 cups of Organic garlic stock
4 Tablespoons of Fresh Organic Butter (make this from your heavy cream like I do, you won’t be sorry)
3 teaspoons salt
4 sprigs of fresh Thyme
1 bay leaf

Add all the ingredients except the potatoes to a saucier…I use my 8-1/2 quart Calphalonand it works perfectly. Now add the potatoes and heat over medium high until it just comes to a boil. Reduce the heat to a low simmer and cover for about 10 minutes. Stir occasionally, but gently so as to not break up the potatoes.

Heat your oven to 450 degrees, and when the potatoes are fork tender (but not over-cooked…we don’t want mashed here…we want those nice intact slices) remove from the heat.

You can add some grated Gruyere, or maybe some Romano cheese to the top at this point if you like. I stirred in some leftover Organic Daisy Ham. Now place your potatoes in your preheated oven until thickened and bubbly…about 15 minutes. Let stand for 10 minutes before serving…enjoy!

***Tasting Notes***
I really do believe that the Meffford Red Potatoes are the key here. I am very picky about potatoes and you really do need the right one for the job. These are creamy, with a rich potato flavor, yet they hold up to the boiling and retain their shape with no mushiness.

A Pinot Grigio, Beaujolais, Cabernet Sauvignon or Reisling are all delicious with Scalloped Potatoes and Ham.

Just kidding…

This is what happens when creative children go bad. They take pictures of chickens in roasting pans.