Total Time
45mins
Prep 15 mins
Cook 30 mins

Ed asked for a side dish of scalloped potatoes for his Father's Day dinner with grilled strip steaks on the Big Green Egg. I wanted something new and different. Voila! The perfect accompaniment to grilled steak! Serve with a green salad and steamed asparagus and you've got a meal fit for the queen or the neighbors or all the Dads you know on Father's Day. I used a very nice Camenbert but you could use brie.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Heat a cast iron skillet and add the olive oil.
  3. Season the potato cubes with salt and pepper to taste.
  4. Saute the potatoes in the hot olive oil, stirring until the potatoes start to brown.
  5. Add garlic, onion, and rosemary and add a ladel of chicken broth and stir.
  6. Over medium-high heat continue to stir and add ladels of chicken broth as the potatoes absorb the liquid -- very much like risotto, a little at a time.
  7. The potatoes will reach an al dente state, keep testing because you don't want mashed potatoes.
  8. Remove from the heat and add the cream, stirring until all mixed well and looks real creamy.
  9. Taste and reseason with more salt and pepper as needed.
  10. Then drop in the cheese and mix.
  11. Pop into the oven for about 10-15 minutes, or until the cheese is all melty and bubbling.
  12. Accent with either minced parsley or chives and serve.