Today I experimented with some different potato preparations. I am getting ready for my practical exam this coming week. We have to create a dish with three components. The main part of the dish is a sauteed chicken supreme with pan sauce prepared however we choose. The first side dish must be a potato preparation. The potatoes will be Idaho potatoes and we cannot do mashed or pureed potatoes. The other side is a vegetable assigned to each of us randomly right before the practical.
I got to work this morning with about 5 pounds of potatoes. Boiling some in cubes, whole, and slicing some into thin rounds. I made different types of potato cakes and one scalloped potato dish. The winner was my scalloped potatoes with smoked mozzarella and sage. First of all, this dish looked beautiful. Creamy yellow/white potatoes, slightly crisped on the edges, and topped with crunchy browned bread crumbs and diced ham. Second, it tasted wonderful. I infused the milk base and potatoes with sage leaves before placing them into the gratin dish. The smokiness from the mozzarella added another dimension to the dish. I browned the bread crumbs with diced ham on the stove top before sprinkling onto the potatoes. This intensified the flavor and brought a contrasting texture, which is important.
I have shared my recipe with you for Scalloped Potatoes in the recipe section. It is creamy and can be heavy so it would go best with a lighter protein such as a lean grilled steak, or roasted chicken. If you are like me, you can make this dish your entree. Serve with a green salad and homemade applesauce on the side. Delicious!