Creamy Potato Bake

For decades I’ve been making my family’s version of Scalloped Potatoes the ultimate comfort food, hot creamy deliciousness.  Rachel prefers to use a firm potato, whereas I prefer a baking potato.  I love the way the potato starches bind the cream for a thicker, richer sauce.  My family’s recipe is basic and simple and oh so yummy.  But, I have to admit Rachel’s version has so much more depth of flavor and still so simple to prepare.  My plan is to combine the two and develop a new family favorite.

Using 2-lbs of your choice of potatoes, 1 ¼ cups of milk, 1 ¼ cups heavy cream, a pinch of nutmeg, 1 tsp. Dijon mustard, and 1 tsp. salt, all combined and placed into a casserole dish that’s been slathered with 2 tbsp. soft butter and crushed garlic paste. Oh and don’t forget to sprinkle with a fresh herb once baked to bubbly perfection.

I added a crisp salad with a lite vinaigrette.  You could also add chopped smoked salmon, the finely grated zest of a lemon and a handful of chopped dill to the potatoes.  Or add crispy chopped bacon pieces and a ¼ cup of your favorite cheese and a handful of chopped parsley.  The possibilities are limitless. I highly recommend you try this one and add it to your family recipe file as I have.  Thank you Rachel Khoo.