Scalloped Potato

Method

  1. Peel the potatoes, and cut them in ¼ an inch.

  2. Warm up avocado oil in a small saucepan over a medium heat stove-top.

  3. Add the chopped green onions, and saute them for about 5 minutes stirring occasionally.

  4. Warm up the oven to 300℉ while making the sauce.

  5. Stir in the minced garlic for about a minute.

  6. Pour in the heavy cream, turn down the heat, stir constantly for 5-10 minutes or until the cream is thick.

  7. Add Salt and pepper to taste.

  8. Oil a non-stick oven-proof casserole dish, layer half of the cut potatoes on the bottom.

  9. Pour half of the sauce, and sprinkle half of shredded cheddar cheese.

  10. Layer the rest of the potatoes on top, and cover them with the remainder of the sauce and cheese.

  11. Cover the dish with foil, and place it on the middle rack of the oven for 50 minutes.

  12. Bring up the oven temperature to 375℉.

  13. Uncover the dish, and let it cook for another 45 minutes or until the top is golden brown, and the potatoes are soft.

  14. Serve immediately.


Happy Cooking!

This is a perfect creamy side-dish to be served with any kind of roast. I’d like to make this beautiful, tasty dish on special occasions like Thanksgiving, Christmas, or Easter dinner. 

Ingredients

  • Russet Potatoes, 6 small sliced thin

  • Green Onions, 5 finely chopped the white part

  • Garlic cloves, 3 minced

  • Avocado oil, 1 tbsp

  • Heavy cream, 8 oz

  • Cheddar cheese, 2 oz shredded

  • Salt and Pepper to taste.

Side-dish, vegetarian, ThanksgivingSahar RoquesComment