After getting a little carried away slicing potatoes for making kettle chips we needed to do something with the left over slices. An easy follow-up was scalloped potatoes, which are easy to make and cook most effectively with uniform potato slices like the ones used for the chips. As I frequently mention, I'm allergic to dairy so I substituted 1/2 cup Silk creamer and 1/2 cup chicken broth for the 1 cup of cream in the recipe.
Scalloped Potatoes Ingredients
4-5 medium sized potatoes
1 medium onion, diced
2 cloves garlic, minced
4 Tbl butter
2 Tbl flour
1 cup cream
1 cup shredded cheese
1/3 cup ham, cubed
1 tsp thyme
1) Turn oven on to 375 degrees. Slice potatoes either by hand or to 3mm with a mandolin and keep in water until ready to layer in baking dish.
2) Saute diced onion and garlic in butter.
3) Add flour to butter and cook for 1-2 minutes
4) Add cream, stir to thicken
5) Grate cheese and add 1/2 cup to sauce. Add ham and thyme to sauce. Stir sauce until cheese melts.
6) Layer half potatoes on bottom of 1 1/2 quart baking dish. Pour half of sauce on the potato layer. Add rest of potatoes on top of sauce, then add the rest of the sauce on top of your second potato layer.
7) Top with the other 1/2 cup of cheese. Bake covered for approximately 30 minutes until bubbling. Remove cover, sprinkle breadcrumbs on the top and cook until the top has a golden brown crust of breadcrumbs and cheese.
1/4 cup bread crumbs