BONNIE'S SCALLOPED POTATO LOAF
By
Bonnie .
@ReikiHealsTheSoul
17
I have been working on this potato recipe for the family for a while. We really do love Scalloped Potatoes, and so I wanted to make something a little bit different. It may look complicated, but it really isn't. Once you get the layering concept down, you are on your way to some great tasting potatoes! Enjoy!
Rating:
★★★★★ 2 votes5
Comments:
Serves:
4 (cook time is approximate depending on your oven, etc.)
Prep:
15 Min
Cook:
1 Hr
Method:
Bake
Ingredients
-
1extra large russet potato
-
1cup grated tillamook cheese
-
1/4cup grated parmesan cheese
-
·kosher salt and coarse black pepper to sprinkle
-
1teaspoon minced garlic
-
SAUCE INGREDIENTS
-
2tablespoons real butter
-
2tablespoons cornstarch
-
1/4teaspoon paprika
-
1/2teaspoon salt
-
1/2teaspoon red pepper flakes
-
1/4teaspoon garlic powder
-
1cup water
-
1/4cup heavy cream
-
1/2cup organic milk
How to Make BONNIE'S SCALLOPED POTATO LOAF
- Cook's Notes: Make the recipe as written the first time, then make it your own. Amounts of cheese can be more or less. Liquid can be more milk than water, just keep amount of liquid the same. Please read the recipe through, and assemble all the ingredients before you begin. Have fun!
- Preparation: Spray a 9 X 5 heavy loaf pan with kitchen spray. Wash and peel the potato, and slice it thin with a sharp knife.
Place sliced potatoes in a medium size sauce pan, and add water, just enough to cover the potatoes, then bring the potatoes to a low simmer and simmer on low only five minutes and then immediately drain the potatoes well. Blot them with some paper towels to remove excess moisture. Set aside and let them cool just enough to handle.
Grate the cheeses and keep them in separate bowls. - Make The Sauce: Measure 1 cup of cold water, and add the Sauce seasonings to it, and whisk. (Set milk and cream aside)
- In an 8 inch skillet, melt the butter on medium heat, Stir in the 2 tablespoons cornstarch and cook a minute, but not until brown, then whisk in the seasoned water and cook until it starts to thicken like gravy, lower heat, then add the ¼ cup heavy cream and the ½ cup organic milk, whisk until well mixed, cook 2 minutes or until it starts to thicken, then turn off the burner.
- Layer Potatoes: Make 3 layers of potatoes and cheese ending with a layer of potatoes on top.
Layer 1: Scatter ½ teaspoon of minced garlic over bottom of the greased loaf pan. Add a single layer of potato slices and slightly overlap the slices. Add a light sprinkle of kosher salt and pepper. Easy on the pepper. Sprinkle on the grated Tillamook Cheese.
Layer 2: Add a single layer of potato slices and slightly overlap the slices. Add a light sprinkle of kosher salt and pepper. Easy on the pepper. Sprinkle on the grated Tillamook Cheese and half of the Parmesan cheese. - Layer 3: Add a single layer of potato slices and slightly overlap the slices. Scatter ½ teaspoon of minced garlic over the slices. Add a light sprinkle of kosher salt and pepper. Easy on the pepper. Sprinkle on the grated Tillamook Cheese and the rest of the Parmesan cheese.
- Now pour the Sauce over the layered potatoes, making sure to cover all the potatoes. The potatoes should be just under the sauce. If they are not under the sauce, add a tablespoon or two of organic milk until they are covered.
- Bake at 350 degrees for 1 hour until top is brown and potatoes are fork tender.
Remove from the oven, cover with tin foil and let rest for at least 10 to 15 minutes before serving. Your loaf should be solid. Serve from the pan, or lift the loaf out of the pan onto a platter. Enjoy! - Have a big spoonful! Enjoy!
