Creamy Dreamy Scallop Potatoes
A creamy and comforting skillet baked scallop potato recipe.
Servings 6 servings
- 1 1/2- 2 lbs Yukon Gold Potatoes *sliced thinly about 4 cups *sliced thinly about 4 cups
- 2 tbsp olive oil
- 1 med brown onion *roughly chopped about 1 1/2 cups
- 16 oz sliced mushrooms
- 1 1/2 tsp thyme
- 1 tsp marjoram *optional
- 1/8 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
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 1/2 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.
*Please use as many organic ingredients as possible.*
If using a smaller frying pan divide potatoes, roux and cheese into 3 layers. Recipe inspired by Food.com.
Calories: 540kcal | Carbohydrates: 44g | Protein: 23g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 432mg | Potassium: 1509mg | Fiber: 8g | Sugar: 6g | Vitamin A: 934IU | Vitamin C: 34mg | Calcium: 449mg | Iron: 10mg