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

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more