Recipe Idea: Scalloped Potatoes with Caramelized Onions. Creamy. Bursting with flavor.
We decided to have Ham and Scalloped Potatoes for Christmas Eve supper this year. Because commercial milk hurts my joints, I have to be careful to eat only A2 milk (and cheese), which either comes from goats or from cows that have been tested to be A2. I have invested in a local family farm (Misty Morning Farm) so I am able to get delicious A2 milk, straight from the cow. That way, I get A2 milk that doesn’t cause my body’s inflammation and allergic response.
So, when I found a recipe for Scalloped Potatoes with Caramelized Onions on Food52 that came from Katheryn’s Kitchen, I adapted it to fit my particular needs. The recipe called for Gruyere cheese, but I didn’t have any made from A2 milk. I substituted Pecorino Romano. Since Pecorino Romano is a tasty goat cheese substitute for Parmesan cheese (a hard cheese), and Parmesan goes with just about anything, I thought that would work, and it did. What wonderful Scalloped Potatoes! So far, this is my favorite recipe for Scalloped Potatoes and it’s one of our Top Recipes.
- 2 cups heavy (A2) cream
- 4 cloves garlic, minced
- 3 whole peppercorns
- 3/4 teaspoon sea salt
- 2 sprigs fresh thyme or a pinch of dried thyme
- 2 medium yellow onions, thinly sliced
- 2 tablespoons olive oil
- 3 pounds potatoes, peeled and sliced thin (Use Yukon Gold or another starchy variety)
- 1 cup shredded Pecorino Romano
- In a medium saucepan, heat the cream, garlic, peppercorns, salt and thyme to not quite boiling.
- Reduce the heat to low.
- Cover and simmer for 12-15 minutes, stirring frequently. Then set aside.
- In a skillet, heat the oil over medium-high heat. Sauté the onions in the skillet until caramelized (nicely browned).
- In an 8 x 10 (greased) baking pan, layer the ingredients (similar to lasagna) as follows: potatoes, onions, cheese, potatoes, onions, cheese, etc., ending with cheese.
- Strain the cream mixture to remove any lumps and pour it over the layered potatoes.
- Bake at 300F degrees (on a baking sheet to catch drips) for 1.5 to 2 hours until tender.
- Serve hot. [br] [url href=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg”][img src=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg” width=”300″ height=”62″ class=”alignleft size-full” title=”RIS_LOGO-2″][/url]