Scallop Potatoes

I have a wonderful quick, super easy potato side to share with you! It is a guaranteed crowd pleaser, delicious with any meal and the best part is that it takes only minutes to prepare!

I do highly suggest investing in a mandolin which not only speeds up the prepping work time but also produces an even thickness of the potatoes and onions!

Because the potatoes are unpeeled, ensure they are properly scrubbed clean!

 Recipe

Makes 6 portions

Ingredients

  • 3 large russet potatoes

  • 1 medium sweet onion peeled

  • 1 onion packet soup

  • 750 ml 35% cream

  • 5 tablespoons chopped fresh parsley (or your favorite herb)

  • 1/2 teaspoon salt and 1/2 teaspoon pepper

  • 3 tablespoons oil

Method

  • Thinly slice the potatoes and onion. (Using a mandolin makes the job super easy)

  • Place the potatoes, onion, packet soup, parsley, salt and pepper in a large mixing bowl and gently mix.

  • Lightly oil the bottom of a oven proof casserole dish and spoon in the mixture.

  • Pour the cream over the potato mixture until just covered.

  • Bake in a 375 F oven for approx. 40-50 minutes until the potatoes are fork tender and the top of the potatoes are golden brown. If the potatoes brown early before they are cooked through, just place a sheet of foil on top.

    Ready to serve!

 Chef Joanne shared this recipe on ‘The Tropical Daze Show’ Lead Pedal Radio!