Creative Cooking with Southern Flair!
Scalloped potatoes
w/ Sour Cream Horseradish Sauce
Ingredients
Russett potatoes, medium sized, scrubbed, peeled or unpeeled (optional)
Mandoline for slicing
3 ounces Gouda cheese, grated
3 ounces Gruyere cheese, grated
1 1/2 teaspoons finely chopped, fresh thyme
1 tablespoons freshly minced garlic
3/4 teaspoon salt
3/4 teaspoon black pepper
4 tablespoons unsalted butter, melted
Pastry brush
Non-stick muffin pan-12 cavities
Aluminum foil
Horseradish Sauce
½ cup sour cream
¼ cup mayonnaise
2 teaspoons Dijon mustard
4 teaspoons prepared horseradish
Whisk sauce ingredients together and serve with freshly sliced chives.
Directions
Add the cheeses, thyme, garlic, salt & pepper to a mixing bowl and blend everything together very well, using your fingers. Preheat oven to 400F. Using the mandoline on 1/8 " setting, slice one of the potatoes. Slice the potatoes as you go to prevent oxidation, and work quickly. Add 3-4 slices of potatoes in the bottom of a cavity, brush lightly with some of the butter, then sprinkle some of the cheese mixture on top. Keep repeating until the potatoes are about 3/4" over the top edge of pan. Repeat until all muffin cavities are full. Brush the tops with a little butter then wrap the pan with aluminum foil. Place in the center of oven and bake 25 minutes. Remove from oven, uncover and bake until tops start to lightly brown, about 8-10 more minutes. If you prefer you can sprinkle the tops lightly with more cheese (plain- no thyme, etc) for the last 10 minutes uncovered. Remove from oven, place the aluminum back on top to let steam 10 minutes to ensure potatoes are soft. Serve warm with the horseradish sauce and fresh chives.
Individually, pan baked scalloped potatoes with Gouda & Gruyere cheeses, garlic & fresh thyme, served with a sour cream horseradish sauce and fresh chives.