Cast Iron Scalloped Potatoes
Have you ever tried to photograph ‘scalloped potatoes’? Not an easy task.But these scalloped potatoes were so good we decided to own this picture! (for now)
This recipe has tons of flavour using our ‘Mary Had a Lot of Lamb’ spice blend, a crunchy topping and creamy potato filling. Perfect side dish as we still reach for that comfort food at the start of spring.
- 2 lbs potatoes, peeled
- 1½ cups heavy cream
- 1 tbsp butter, room temperature
- 2 garlic cloves, smashed
- 1 tbsp Big Cove Foods ‘Mary Had a Lot of Lamb’ spice blend, divided
- 5 oz (2 cups) Monterey Jack cheese, grated
- ½ cup parmesan
- ½ cup panko crumbs
Heat oven to 350 F
Using a 12” cast iron pan, generously butter the bottom and up the sides.
In a medium pot, bring the heavy cream, ’Mary Had a Lot of Lamb’ spice blend and smashed garlics to a simmer for about 10 minutes. You want the flavours to develop and the cream the thicken just slightly. Set aside.
Slice the potatoes into 1/4” thin rounds. A mandoline is best or a sharp knife will do the trick.
In your cast iron pan, create a hearty layer of potato slices, overlapping as needed. Pour 1/3 of the cream mixture over the potatoes and 1/3 the cheese. repeat with the layers ending in potatoes. Cover with tin foil and bake 25 minutes.
In a small bow, mix together the parmesan cheese, panko and remaining 1 tbsp of Mary Had a Lot of Lamb. After 25 minutes, uncover the pan and add the panko mix. Continue to cook uncovered for another 20-25 minutes until well browned and bubbly.
Allow to rest for 5 minutes before digging in.