I enjoy trying new side dishes for Thanksgiving dinner. I am not into tradition in the sense that I need to make the same dishes each year. Luckily, my family is open to trying out new dishes! For the last few weeks I have been contemplating what type of potatoe dish to make. I decided to make scallop potatoes but with a smoky flavor instead of the traditional cheddar cheese. (Which is also a great option!)
This is an easy recipe that you can make for either individual servings which is a nice personal touch or in a larger ramekin or baking pan. There are a lot of your own touches you can add to this recipe. For example, you could top it with seasoned breadcrumbs instead of chives. The light cream could be substituted with skim milk thickened with arrowroot. Add more or less light cream depending upon how creamy you would like this dish.
12 oz. Russet Potatoes, peeled and sliced thin
1 tsp. Smoked Paprika
1/2 tsp. Dry Mustard
1/2 tsp. Salt
3/4 cup Light Cream
1 cup shredded smoked Gouda cheese or Smoked Holland Cheese
1 tbsp. Chives
Preheat the oven to 375 degrees F. Prepare four 6-to-8-ounce ramekins with stick-free spray. Thinly slice the potatoes a little less than 1/8 inch thick (a mandolin works well).
Combine sliced potatoes with smoked paprika, dry mustard, and salt.
Divide half of the potatoe mixture among the prepared ramekins, filling them about halfway. Top with half of the smoked cheese and cream.
Repeat with the remaining potato mixture, cheese and cream. Top with chives.
Place the ramekins on a baking sheet and cover with foil. Bake until the liquid is bubbly and the potatoes begin to soften but are not completely cooked through. This will take about 50-minutes. Increase the oven temperature to 400 degrees F, uncover the ramekins and bake until the potatoes are tender and golden brown, about 10-minutes. Let me know what you think of this dish and how you make it.