I had some scalloped potatoes at a friends and decided to make my own. With some experimenting I came up with a recipe that I LOVE. Keeps the husband quiet and satisfied too. This recipe is a fantastic gentle blend of flavours. The chilli is calmed by the cream and the sweet potato, onion and garlic flavours just melt together.
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- 1Slice the regular and sweet potatoes into 1/2 cm thick slices. (I don't normally peel the skins).
- 2Finely slice the garlic cloves.
- 3Finely slice the spring onion.
- 4Lightly grease the bottom of a 2 litre saucepan (Just to stop the potatoes sticking).
- 5Place a layer of regular potato just to cover the bottom (you can leave gaps)
- 6Start a new layer of sweet potato, again just to cover the layer of regular potatoes.
- 7Scatter a few slices of fresh garlic.
- 8Scatter a few slices of spring onion.
- 9Sprinkle approx 1/2 tspn dried chilli flakes over the surface.
- 10Sprinkle salt and pepper to taste.
- 11REPEAT this layering process until all ingredients are used ( I normally get around 3 layers).
- 12Once all layers have been completed pour the tub of cream over the top.
- 13Grab hold of the pot and gently shake side to side until you see the cream sink down between the layers.
- 14Place on medium heat until it begins to boil then simmer gently for approx 30 - 45 mins until the potatoes are soft.
- 15Occasionally there is some excess liquid from the cream and I usually increase the heat to boiling again to reduce until it thickens.
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Nutritional Facts for Divine Scalloped Potatoes
Serving Size: 1 (283 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 540.3
- Calories from Fat 255
- Total Fat 28.4 g
- Saturated Fat 17.6 g
- Cholesterol 104.2 mg
- Sodium 402.8 mg
- Total Carbohydrate 65.9 g
- Dietary Fiber 8.7 g
- Sugars 7.1 g
- Protein 8.1 g