Ned Bell’s Muir Glen Fire Roasted Tomato Creamy Scalloped Potatoes
- 6 Servings
Ingredient List
- 1 can Muir Glen™ Fire Roasted Tomatoes
- 11 litre 35% cream
- 5-7 lbs of potatoes, peeled and sliced thin (Yukon gold and russets work well)
- 1 whole large white onion, peeled, cut in half and sliced thin
- 4 cloves of garlic, peeled and chopped
- 4 cups of grated cheeses mixed (Gouda, mozzarella, provolone and Parmesan)
- 2 tbsp salt
Preparation
- In a pot over medium heat simmer the fire roasted tomatoes, cream and salt together until they boil slightly.
- Once the tomato/cream mixture is hot, purée the mixture in a Vita Prep or bar blender until well blended. You are making a delicious tomato cream that will serve as the silky velvety sauce for the scalloped potatoes.
- In a large casserole dish, begin layering the potatoes in a thin and shingled layer.
- Once you have covered the bottom of the casserole dish in potatoes, pour an even amount of the Fire Roasted Tomato cream over the potatoes. (Approximately 1/2 cup) Just enough to barely cover the potatoes. Do not over sauce the dish, it’s needs 3/4 of the total tomato cream mixture to be used in the finished dish but not all of it.
- Then, lay some of the thinly sliced white onions, and then the cheese.
- Repeat 3-5 times depending on your execution and the size of the casserole dish.
- Potato-Sauce-Onion-Cheese, Repeat.
- In a preheated 400 oven, bake for 60 minutes until a thin long knife slides through the potatoes easily.
- You want the potatoes cooked entirely through, but not over cooked.
- Remove from oven.
- Let cool completely.
- Slice into squares or rectangles and enjoy.
- Serve with your favourite fish, poultry, vegetables, and a tasty salad.
