Today’s Recipe: Sour Cream & Chive Scalloped Potatoes

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SOUR CREAM & CHIVE SCALLOPED POTATOES

PREP TIME: 25 MINUTES
COOK TIME: 45 MINUTES
MAKES: 6 SERVINGS

3/4 lb yellow potatoes (about 4 small potatoes)
2/3 cup sour cream
1/2 cup milk
1/4 cup cream
1/2 t salt
6 ozs sharp Cheddar cheese, shredded (about 1 1/2 cups)
1 T minced chives

1. Preheat oven to 400°F. Lightly butter six 8-oz ramekins and place on a baking sheet.
2. Slice potatoes 1/8” thick and set aside (a mandolin is handy for this).
3. In a small bowl, whisk sour cream, milk, cream, and salt together.
4. In the bottom of each ramekin, arrange layer of potatoes, overlapping each slice. Add about 1 T sour cream mixture to each, and then add about 1 T cheese. Repeat once more.
5. For the top layer, evenly divide remaining potatoes, cheese, and sour cream mixture between ramekins. Bake for 45 minutes, or until potatoes are tender. Top with chives and serve.

Gather ingredients.

potatoes_9968

Preheat oven to 400°F. Lightly butter six 8-oz ramekins and place on a baking sheet.

potatoes_0014 Slice 3/4 lb yellow potatoes 1/8” thick and set aside (a mandolin is handy for this).

potatoes_9977 Add 2/3 cup sour cream to a small bowl.

potatoes_9983 Add 1/2 cup milk.

potatoes_9985 Add 1/4 cup cream.

potatoes_9992 Add 1/2 t salt.

potatoes_9999 Whisk to combine.

potatoes_0007 In the bottom of each ramekin, arrange layer of potatoes, overlapping each slice.

potatoes_0019 Add about 1 T sour cream mixture to each ramekin.

potatoes_0025 Add about 1 T shredded cheddar to each ramekin.

potatoes_0027 Repeat once more.

potatoes_0034potatoes_0039 For the top layer, evenly divide remaining potatoes, cheese, and sour cream mixture between ramekins.

potatoes_0046potatoes_0051 Bake for 45 minutes, or until potatoes are tender. Top with chives and serve.

potatoes-0203

Leave a comment 13 Comments

  1. Winnie Nielsen says:

    Meg posted about making these potatoes not long ago and today’s recipe shows that new twist of adding sour cream and milk instead of just plain milk. What a great idea and I bet that is the secret to getting a finished product that is never too soupy. I am going to try this one out this weekend.

  2. Darlene Furrow says:

    I would love new recipes in my inbox

  3. Candy C. says:

    Ooohh lovely!

  4. Living in Idaho, potato recipes are always a hit! This one looks like a great winter comfort food dish. Thanks, will give it a try.

  5. Marina England says:

    Love the reciptes

  6. Jackie Edmondson says:

    Looks really good going to try

  7. Krista says:

    Potatoes are a huge hit in my house! I’m going to make these as a side dish for our get together this weekend.

  8. Rosemarie Hunt says:

    Sounds so very yummy! However, I think wow calories thru the roof!! I would get rid of as many calories as I can. First No Sour Cream substitute plain Yogurt. Instead of whole milk I would use 0% milk.

    Easy yummy substitutions means less calories with no guilty feelings Just pure delight 🙂

  9. Lisa says:

    I would also use reduced fat or fat free sour cream (although the fat free is not as good as the reduced fat) and 1% milk as well. I need to finish losing these holiday pounds.

  10. Sharron Donaldson says:

    I’m going to try this soon – my family and I have loved the other recipes so far. I also really like the lay-out, with the visuals for gathering ingredients, and each step of the process. The visuals are immediately “burned” into my brain, so that I know exactly what to do, AND they motivate me to try something new!

    Thanks so much!

  11. Connie rowland says:

    Yummy

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