Made from scratch, Creamy Dreamy Scallop Potatoes is the ultimate Holiday side dish. Full of comfort and oozing with a cheesy herbed mushroom cream sauce, your taste buds with be delighted.
I am not going to lie, this Holiday season has kind of kicked my butt and yet I wouldn’t have it any other way. Between the business of producing Holiday posts, to trying to sneak out of town for a short anniversary trip with my husband, to redecorating our Christmas tree after being knocked down by our evil cat, I feel like I have been literally chasing my tail. This is my husband’s slow time of year for his work, but that also means we catch up on everything that was put on hold during the year. Not to mention the insanity of Christmas shopping. The madness makes me want to jump into a big bowl of comfort food like this Creamy Dreamy Scallop Potatoes. I warn you, this is not diet food in any way shape or form. Those recipes will come in time for January (although look below for tips on how to lighten this up) but in the meantime December is all about creamy, dreamy recipes. I hope this brings as much comfort to you and your family as it does ours.
Tips for Creamy Dreamy Scallop Potatoes:
- I used Yukon Gold potatoes for this Creamy Dreamy Scallop Potatoes recipe. I love the buttery texture of this potato. My next choice would be red potatoes. Of course my number one recommendation regardless of what potato you choose, buy organic.
- For thin slices of potatoes use this restaurant tip: When slicing potatoes with a food processor don’t use the food pusher (plunger). Let the potato sit under it’s own weight while being sliced. (affiliate)
- Make the roux in the pan the veggies were sautéed in. Sauté veggies first, transfer them to a separate bowl and then make the roux. Using the same pan will ensure all the wonderful flavors from the sautéed veggies will impart into the roux.
- In a greased skillet pan layer slices of potato, veggie roux mixture, cheese and then repeat. Depending on the size of your skillet pan you may be able to get up to three layers.
- One of my favorite brands of cheese and milk is Organic Valley because 1) I trust them and 2) they are generally easily accessible in most stores.
- The addition of the cream cheese helps to make these scallop potatoes into Creamy Dreamy Scallop Potatoes. To lighten up this recipe eliminate the cream cheese, use 1% milk and less cheese.
- Marjoram is a highly underrated herb. Not many people have used it and of those who have, compared it to oregano. I completely disagree with oregano comparison but highly recommend becoming familiar with this wonderful herb. It works beautifully with beef and poultry and rounds out the flavor of dishes with an earthy warmth.
- 1½- 2lbs Yukon Gold Potatoes *sliced thinly about 4 cups
- 2 tbsp olive oil
- 1 med brown onion *roughly chopped about 1½ cups
- 16 oz sliced mushrooms
- 1½ tsp thyme
- 1 tsp marjoram *optional
- ⅛ tsp cayenne pepper
- 3 to 4 lg garlic cloves *minced or crushed
- 3 tbsp butter
- 3 tbsp flour
- 4 oz cream cheese
- 2 cups sharp cheddar cheese *grated
- ½ tsp salt
- ⅛ tsp pepper
- 1½ cups whole milk.
- In a large frying pan sauté onions in olive oil over medium high heat until translucent. Add mushrooms and continue sautéing. When mushrooms are almost done add garlic and herbs. Continue cooking for another 1 to 2 mins. Transfer to a separate bowl.
- In the same frying pan melt butter over medium heat. Add flour, salt and pepper. Cook for about 1 min stirring consistently. Whisk in milk and continue cooking until smooth. Reduce heat to low and add cream cheese and 1 cup cheddar-whisk until thoroughly incorporated. Add sautéed veggies, stir and take off of heat.
- Slice potatoes using food processor or mandolin. Place half of sliced potatoes in a greased 11 inch cast iron frying pan. Cover 1st layer with half of roux veggie mixture and sprinkle half cup of grated cheese. Repeat steps for a second layer. Bake uncovered in a 350℉ over for 50-60 mins or until potatoes are tender.
This recipe is part of Food Network’s Fall Fest recipe round up. For more Holiday side dish inspiration check out:
The Lemon Bowl: Roasted Acorn Squash with Tahini Sauce
The Mom 100: Spoonbread Corn Pudding
A Mind “Full” Mom: Roasted Radicchio Wedge Salad with Green Goddess Dressing
Taste with the Eyes: Holiday Entertaining: Asparagus, Hollandaise, Caviar
Dishin and Dishes: Roasted Cinnamon Vanilla Almonds
This recipe is also part of Meal Plan Monday.