Despite our affinity with dining out, like, everyday … we are pretty good at “date night in” every now and then. Our obsession this year has been locally sourced, two-inch-thick boneless ribeyes, and I have to tell you, it has been EPIC.
I definitely apologize if you’re against meat, because I don’t want to offend anyone. But my goodness – Mark grills these bad boys to a perfect medium rare, then we slather them with our other current obsession : bone marrow butter.
Needless to say, these amazing ribeyes need a couple of epic side-dish-companions. We almost always make Mark’s spicy, creamy brussels sprouts as our vegetable side, but we’ve been mailing it in lately with the starch side. You know the pre-made twice baked potatoes they sell in the deli section at the grocery store? Yeah … that’s been our go-to lately. It was time to get serious and come up a new starch side … and these garlic parmesan scalloped potatoes definitely fit the bill.
With summer basically over, we are squeezing everything we can out of what remains of grilling season. That being said, we decided last Saturday was a good night to grill out. Mark got his typical gigantic steak, and I had made a killer roasted garlic Caesar salad for another blog post. Like the true health nuts we are, we decided that Caesar salad counted as our vegetable side for dinner. 😉
I was worn out from work that day, and it was raining, so I was in no mood to make the trek to the store for our pre-made twice baked potatoes. I had a couple of raw potatoes at home, and we always have garlic and parmesan on hand, so I figured why not give some garlic parmesan scalloped potatoes a shot? …and then the magic happened.
Mark doesn’t always compliment the shit I make, but he loved these. I loved these. Oh my god. They were creamy, garlicky, cheesy, and a perfect side dish for the steak. They’re also easy to make, and there’s a minimal list of ingredients!
You need garlic parmesan scalloped potatoes for date night. Or any night. I have a new batch back in the oven right now, and I can’t wait to dig into them later. We’re eating them with pork chops tonight … ($13 pork chops from the butcher down the street … so they’d better be
good freaking incredible.)
Let me know what you whip up to pair with your garlic parmesan scalloped potatoes! Oh, and side note, this recipe makes enough for at least two people, and possibly three people if you’re decently good with portion control. 🙂
- 1/3 lb. Idaho yellow potatoes, sliced very thin
- 1/3 cup cream
- 1/4 tsp. seasoned salt
- 1/4 tsp. cracked black pepper, with just a dash of sea salt mixed in
- 1 Tbsp. garlic, freshly minced
- 1/3 cup parmesan
- 3 cups water
- chives, finely chopped, for garnish
- Preheat the oven to 375. Wash and peel the potato(es).
- Slice the potatoes very thin, about 1/8" thick. Immediately place all potato slices into a large bowl, and cover with 3 cups of water. Separate the potato slices so they aren't sticking to one another. Allow to soak for 10 minutes.
- Drain the water from the bowl of potatoes. Lay out two or three paper towels, and place each slice onto a dry surface of the paper towel. Dry each slice to remove excess starches and water.
- In a small baking dish, (mine is a 4" round baking dish, about 3" deep), place one layer of potato slices. Top the layer with a about a third of your seasoned salt, and 1/3 of the black pepper and sea salt mix. Then top with a third of your garlic, followed by a third of the parmesan. Finally, pour a third of the cream directly onto the potatoes. Repeat this twice more, until all potatoes are used. Add some extra parmesan to the very top layer for extra cheesiness! 🙂
- Cover the dish with foil, and place in the oven for 30 minutes. Remove the foil after the 30 minutes is up, and bake the dish uncovered for an additional 15 minutes.
- Top with chives. Serve hot!
- I recommend only using heavy cream for this recipe. If you use half and half, it produces a watery outcome. The taste is fine, but it's not as rich and appealing. Just FYI!