SCALLOPED POTATOES WITH HAZELNUTS
Provided by Marian Burros
Categories dinner, side dish
Time 1h10m
Yield 10 - 12 servings
Number Of Ingredients 9
Steps:
- Rub the inside of a porcelain or enamel gratin dish (14 by 9 by 2) with garlic.
- Melt butter in small pan and saute hazelnuts in hot butter for 2 to 3 minutes, until nuts are thoroughly coated with butter. Remove from heat and reserve.
- Preheat oven to 375 degrees.
- In large mixing bowl combine potatoes, cheeses, milk, cream and salt and pepper to taste. Mix well and spoon into baking dish, pouring liquid over potato slices. Bake at 375 degrees for 10 minutes; reduce heat to 350 degrees and continue baking 35 minutes.
- Sprinkle potatoes with hazelnuts and butter mixture and bake additional 15 minutes, or until nuts are golden and potatoes are cooked.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 8 grams, Sodium 353 milligrams, Sugar 3 grams, TransFat 0 grams
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Yahia Mohamed
mohamed@hotmail.comBoring
Inayatullah Khan
khaninayatullah33@gmail.comQuick question: can I substitute regular milk for heavy cream?
Jhoti Bhagat
j_bhagat@yahoo.comLove this recipe! ?
Md Ajijul Islam Roni
mda@hotmail.co.ukEasy recipe, perfect to make for a weeknight dinner. The hazelnuts gave the dish a little crunch that was unexpected.
Tyrese Nduku
nduku.tyrese@yahoo.comPerfect side dish for our Easter dinner.
Monica Chiramba
c.m94@yahoo.comWasn't sure if the hazelnut addition would work, but it turned out to be surprisingly tasty.
Daniela McQueen
mcqueen@yahoo.comDelicious!
anthony johnson
anthony@hotmail.co.ukFollowed the recipe to the letter and it turned out great. Will be part of my holiday menu from now on. Thank you!
ZAIN JANI
z-jani@aol.comLiked by the whole family. Yum!
RAO Hassan
r_hassan47@hotmail.co.ukAmazing recipe!! The scalloped potatoes came out moist and tender with a crispy, golden crust. The hazelnuts added an unexpected element of flavor that made this dish stand out.
Tawsif hannan
tawsif91@yahoo.comDiscovered this recipe recently and I'm hooked! The hazelnuts give it unexpected depth of flavor.
Khalid Hashmi
k-h69@aol.comI've enjoyed cooking this dish several times now, and every time I've been pleased by the combination of textures and flavors. The hazelnuts offer a hint of crunch, and the tanginess of the gruyère contrasts nicely with the richness of the cream.