One of my favorite dishes is scalloped potatoes. My mom taught me to make it in a huge pan and nestle pork chops into it for a delicious one pan meal that fed two parents and six hungry kids. I have posted a gluten-free version of it on this website in the past. Today I’m sharing a recipe I saw on a Facebook post. Have you ever done that? Seen something that looked tasty on Facebook and gave it a try?
Well, I did, mainly because this recipe looked easy and used very few ingredients. I love my traditional scalloped potatoes but it involves a lot of steps. Hey, I thought, let me try this easier version.
One 12 cup muffin tin
Bowl (to hold potato slices)
Mandolin (or sharp knife)
One large sweet potato, peeled and sliced thin
Salt and pepper to taste
1/4 cup melted butter
1/2 tsp dried thyme, or fresh if you have it
1 pint heavy cream
Heat oven to 350 degrees F
If you have a mandolin, it makes the job faster and easier but using a knife is just as effective. Be sure to get sweet potatoes. There is a difference between the light yellow sweet potatoes and the dark orange yams we’re used to having at Thanksgiving. The yams would certainly work as would regular potatoes. Lots of options.
In the bowl, mix the potatoes, melted butter, salt, pepper, and thyme.
Lightly oil the muffin cups. Layer the potatoes in each muffin tin.
Pour the cream into each cup. I had to lift the layers up to let the cream get all the way in.
Bake for 45 minutes to an hour. Remove from the oven and let rest for a few minutes for the boiling to subside. Serve 2 cups per person.
Thanks for stopping by Chicklets in the Kitchen. Please tell us about your favorite potato recipe in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.wordpress.com.