Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Scalloped Potatoes

Ingredients

4 large Idaho potatoes, peeled, sliced into 1 /4-inch thick discs

1 1/2 tsp Salt

1 tsp Black pepper

2 cups Heavy cream

1 cup Parmesan cheese, grated

2 Tbsp Parsley, fresh chopped

1 1/2 cups Sharp cheddar cheese, grated

Instructions

Preheat oven to 350 degrees.

Place sliced potatoes in a medium-sized saucepot and cover with water. Bring to a boil. Turn off the heat and let potatoes sit in water five minutes. Drain thoroughly.

Combine cream, parmesan, and parsley. Separately, combine the salt and pepper. Lightly grease a two-quart Pyrex baking dish. Arrange one layer of potatoes. Sprinkle with 1 /3 of the salt and pepper mixture, then ladle 1 /3 of the cream mixture over potatoes. Finally, sprinkle 1 /3 of the grated cheddar. Repeat process two more times, but leave cheddar off the final layer.

Bake 35 minutes. Remove and top with the remaining cheddar. Return to the oven for 10 more minutes. Remove and serve. Yield: eight servings

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more