Thanksgiving Side Dish - Thyme Scalloped Red Potatoes
In your family are you responsible for the Thanksgiving meal, sides or beverages? Anytime our family of aunts, uncles and cousins get together to feast we make a who’s responsible for what list. The elder, more seasoned cooks of the family get to take care of the meats (turkey and ham) and desserts (pound cake, chocolate cake and sweet potato pies). The women in the family who have wifed and/or mothered for at least three to five years and/or have brought successfully eaten dishes to family functions before, get to tackle major sides like macaroni and cheese and collard greens. Those who are in training, usually newly married women folk and college students who are sitting around with nothing else to do, are responsible for stirring anything that needs an extra arm, putting ice in the glasses/cups and setting out the table. In our family you know you’re being considered for a possible food contribution upgrade, meaning contributing something other than ice and sodas, when you are asked to bring the ‘salad’. Salad in our family is seen as a safe contribution to our Thanksgiving meal. With salad you can’t really mess up or burn up anything major – that I know of. Still making a salad is a soft cooking test nonetheless. If you’ve been bringing the salad for a few years now and you are ready to upgrade to a side dish this scalloped potato recipe is easy and sure to secure you a spot on the Thanksgiving menu.
Happy Family Feasting!
Servings: 2 grown people, 1 teen girl and 1 growing seven year old boy and 1 6 year old girl. Prep Time: 15-20 mins Cook Time: 45 mins -1 hour Total Time: 1 hour 25 mins
Red Potatoes 8 red potatoes Salt Pepper Thyme Olive oil Tools Needed Deep baking dish Softened butter
Cheese sauce 2 cups heavy whipping cream 4 tbsp. butter 1 garlic clove 1 tsp salt 1/2 tsp thyme 1/2 tsp onion powder 1/8 tsp black pepper 1 ½ cup grated Asiago cheese 1 ½ cup grated extra sharp cheese 1/4 cup very warm water 1-2 tablespoons flour
Optional: Chopped Andouille chicken sausage
Directions:Preheat oven to 375 degrees. Slice potatoes. Then sprinkle olive oil, salt, pepper and thyme over sliced potatoes and mix together. Then set sliced potatoes aside.
Rub soft butter all over baking dish and then set aside.
In a pot melt butter and sauté garlic.
Add heavy whipping cream, seasonings and 1 cup of Asiago and 1 cup of extra sharp cheese. Let simmer until cheese has completely melted. Then mix together flour and warm water and pour into cheese mixture.
Place half of sliced potatoes in greased baking dish. Pour half of cheese mixture over potatoes.
Add rest of sliced potatoes.
Add remaining cheese sauce.
Top with remaining grated cheese.
Baked covered for forty minutes.
Take off foil and bake for 15 minutes more on low broil. After removing from oven you may want to blot dish with paper towel to soak up excess grease from cheeses. I garnished ours with a little chopped andouille chicken sausage. (umm, ummm, umm)
What Are We Eating Wednesday from PTSY, supporting children in mind AND body!