That’s really all you need to know.
These are the kind of potatoes that say, I ♥ you, therefore I give you cheese.
Garlicky, herby, creamy cheese.
Oh, and carbs. Nothing says love like carbs.
I love you and I’m thankful for you: so I made you carb-y, cheesy, super thinly sliced potatoes baked to golden, crunchy-on-top perfection.
If you’re looking for a side for your Thanksgiving turkey, try them.
If you’re all set for Thanksgiving, and you’re looking for something to go with sliders and hot dogs for your next football party? Try them.
If you just want a different side to go with your meatloaf, because your tired of mashed potatoes. . . Yup. Try them.
If you’re a vegetarian and you don’t eat sliders or hot dogs or turkey or meatloaf and you want something to go with your. . . what do you eat? Beans? Yes. . . try them.
BTW – Tyler Florence? Thank you for the original recipe and your stylishly coiffed hair. Both have made life significantly more enjoyable.
Pretend there is a super apropos segue here – and not the kind the mall cops ride around on. I mean words that lead you nicely and smoothly into another subject.
Here we are.
What were we talking about?
Oh yes. Change.
Life is changing, schedules are changing, activities are changing, and things will be changing here too.
I’ve realized that if I want to keep up here, then the subject matter is going to have to adjust along with me, so. . . weird?
We’ll still have food of course, but I chuckle when I think about how I’ve submitted myself to a total food coup. It’s completely taken over.
In the beginning of all these cooking/blogging shenanigans, I imagined food would comprise about one-third of the content here, but obviously, I didn’t have a firm grip on my own obsessions. (It was also here that I discovered my weakness for chocolate. . . to which I was somehow oblivious for my entire life up untill then.)
Food was central to our lives (well, it still pretty much is. . . ). It was happening all the time (still does), it’s what I loved (still do), and it was easy (enough) because I could “work” while the kiddos were away for their day at school (really, really, NOT so much anymore). As daily schedules would have it, my quiet cooking time has almost ceased to exist (as has interruption-free photography time). At the same time, old loves are re-emerging (art – with serious kid orientation), and new loves (the local homeless community) are meeting me where I’m at.
It’s no surprise, really – I’ve talked about some of it before – I just never knew the W’s of it all (who, what, when, where. . .).
But it’s finally come together, and with a bit of a story to boot.
So I’ll share with you the parts I’m allowed to share. I’ll take you on the journey from the beginning – which was actually quite a while ago and a bit haphazard. It might come off a bit like a ride through a funky time warp (count this as your preemptive warning).
Our range of topics here will increase to equal Food+. Plus what, you say? Plus anything we want, I say.
world blogosphere is our oyster.
From here on out, we will be about food and all the other things too.
I hope you’ll stick around.
And before I go – the recipe for the potatoes, lest I come off the wrong way – food will always remain!
Thyme and Cheddar Scalloped Potatoes
Don't worry if you don't have a 10" cast iron skillet, or if you need to make a larger batch. You can easily double the recipe and bake it in a 9"x13" casserole dish. I'd be leaving out important information too, if I didn't admit that I started day dreaming about a more potent cheese in this recipe. . . Don't be afraid to try Gruyere - or maybe Fontinella. . . the options are nearly endless!
- 1 1/2 cups heavy cream
- 4 sprigs of fresh Thyme
- 2 small bay leaves
- 2 garlic cloves, peeled and smashed
- 1/4-1/2 teaspoon fresh ground nutmeg
- salt (to taste), and fresh ground pepper (to taste)
- butter - enough to coat skillet
- 1 1/2 pounds potatoes (I used a mix of Russet and Yukon Gold. 1 medium Russet, and 3 smallish Yukon Golds)
- 1 yellow onion, quartered and very thinly sliced.
- 3/4 cup fresh grated Parmesan cheese
- 1/4 cup (heaping!!) shredded extra sharp white cheddar cheese
Pre heat oven to 400 degrees F.
Coat a 10" cast-iron skillet with butter.
In a medium saucepan combine the cream, thyme, bay leaves, garlic cloves, and nutmeg.
Heat cream mixture slowly over medium-low heat. Whisk to combine, and taste when warm. Add desired salt and pepper. Keep hot, but do not simmer or boil, while slicing the potatoes.
Meanwhile, wash and peel the potatoes and slice them very thin (I used a Mandolin set at 1).
Place the sliced potatoes and thinly sliced onion in a large bowl. Remove and discard the solids from the cream mixture using a slotted spoon. Whisk in the cheddar cheese until melted and integrated well. Pour the cream and cheese mixture over the potatoes, stirring gently (and using clean hands if necessary), to make sure each potato slice gets a coating of the cream mixture. Add in 1/2 cup of the grated parmesan cheese and mix again. Spoon potato and cream mixture into the skillet. Arrange into an even layer. Pour remaining cream over the top, and sprinkle with the last 1/4 cup of grated Parmesan cheese. Bake, covered with foil for 25 minutes. Remove foil, and bake for about 20-25 more minutes, or until bubbly and top is golden brown.
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