CREAMY SCALLOPED POTATOES WITH BROCCOLI
Sharing Mountain Recipes
by Randi Lee Levin
There are many prepackaged mixes for scalloped potatoes available on the grocer's shelves, but none of these can compare with the homemade flavor that comes from making your own. It may take a little bit longer, but the flavor of this creamy old-time favorite is so full of wealth that you may even impress yourself for a job well done.
Serves 4-6
Ingredients
• 5 to 6 cups thinly sliced potatoes
• 1 1/2 cup chopped broccoli (optional)
• 2 cups plus 2 tablespoons milk
• 1 1/2 cups heavy cream
• 2 garlic cloves, crushed or 1 teaspoon minced
• 1 to 2 tablespoons butter
• Pinch of nutmeg (optional)
• 1/2 to 1 teaspoon parsley
• 3/4 cup shredded Swiss or Gruyere cheese
• Sea salt and white pepper to taste
Directions
Preheat oven to 375° F
1. In a large saucepan combine the potatoes, milk, cream, garlic, nutmeg, parsley, salt and pepper and over medium heat, bring this mixture to a boil. Stir constantly to prevent burning.
2. Grease a 9x9-inch pan well with butter, margarine or pan spray.
3. Remove the pan from the heat, gently stir in the broccoli and pour all into the prepared pan. Sprinkle the top with the cheese and bake for 60-75 minutes or until the potatoes are easily pierced and tender. Serve hot as a meal or side dish with a variety of foods.
Variation: Add 1/4 cup diced scallions or 2 thinly sliced shallots to the cream mixture.
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