The other day I sent Tall & Handsome to the store for a few items. Actually, he was out running some errands and dropped by the store.
When he came home there were a few extra goodies in the bags. (Don’t we all do that?) He has become fascinated and enamored with the Philadelphia Cooking Cremes. We’ve already tried several recipes and he’s on track to keep on keeping on as they use to say in the 1960s.
This time he came home with…count them…three different flavors! Well, not one to be out done, I decided to do a little keeping on myself and today’s recipe is an easy vegetable side dish that has a plus of being yummy!
Of course, as usual I adapted the recipe a tad AND when I make it next time I do believe I’ll add about four or five cooked slices of bacon, crumbled up into the dish.
We enjoyed it so much the next day we just had the Garlic Scalloped Potatoes for lunch! Yum!
Garlic Scalloped Potatoes
1 onion, chopped
2 teaspoons olive oil
1 10 ounce tub Philadelphia Savory Garlic Cooking Crème
1 14.5 ounce can low sodium chicken broth
½ teaspoon kosher salt or to taste
2 cups shredded Cheddar cheese (you could also use the Kraft Triple Cheddar with Touch of Philly, but I used Sharp Cheddar)
1 tablespoon chopped fresh parsley
2 pounds thinly sliced potatoes (I used a mandolin to slice the peeled potatoes).
1. Chop the onion and sauté on medium heat in large skillet using the olive oil. Cook about 5 to 7 minutes.
2. Stir in cooking crème, chicken broth, salt, 1 cup cheese, and parsley. Mix well. (If using the bacon I mentioned before, this would be the place to add the bacon.)
3. Remove from heat and gently stir in potatoes.
4. Spoon into a 13 x 9 baking dish that has been sprayed with cooking spray.
5. Bake in a preheated oven on 375° for 45 minutes. Then top with another cup of Cheddar cheese and bake another 10 to 15 minutes. Let rest 5 minutes.
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