Scalloped Potatoes TTF Farewell for Now

This is the last week of  TTF,  Tyler Florence Fridays and the feelings are bittersweet.  While, this group lasted for a year, I only started blogging in June and probably found them, a few weeks later.  At that, I have had four months to share in the group and have been relatively regular, in my posting.  I am not sure how many recipes, I have made, between the two blogs.  It could be as much as 15 or perhaps a dozen.  I am only starting but I have cooked enough to know that Tyler has a lot to offer.  

 

He is diverse in his choices.  At first, I thought, he was all poultry and meat but I have made his baked goods and salads amongst other recipes.  Actually, I have done very few meat recipes.  I want to make many of his chicken dishes and hope to do so, in the near future.

 

I thought, for the last official posting, I would make a super complicated meat dish but then I thought about it.  That is not what Tyler has been in my cooking repertoire.   I chose a delicious potato side instead.  This is easy and good which is how I have found Tyler Florence to cook.

 

Not only, have I enjoyed cooking these recipes,  I like the other women, in the group.   Our two head honchos are Natashya of Living in the Kitchen with Puppies and Deb of Kahakai Kitchen.  They both gave of themselves totally.  I am sure I am not the only one with some dumb questions which they graciously responded to.  I am sure, I am not the only one, who came in just under the line, time wise and begged them to  include my recipe.  They have always been respectful and friendly.  What a joy.  I am already a member of their new group with Girlichief, another of my favorites, I Heart Cooking Clubs cooking the recipes of Nigella Lawson, for a while.  Nigella is a great choice.  She has many recipes that are appealing and easy to handle.  Thanks you all.  Come play at I Heart Cooking Clubs.

 
 

Scallop Scalloped Potatoes   Tyler Florence TFF  Adapted                               

4 to 6 servings

Ingredients

• 1 1/2 cups heavy cream  (I did not want this to be a dairy dish so I used a non dairy whipped topping and I chose to use only one cup to cut back on the fat.)
• parsley
• 2 garlic cloves, chopped
• 1/2 teaspoon ground nutmeg
• margarine
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Salt and freshly ground black pepper

Method:

Preheat the oven  to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish.

Place a layer of potato in an overlapping pattern and season with salt and pepper.

Remove cream from heat, then pour a little over the potatoes.

Make 2 more layers.

Bake, uncovered, for 45 minutes.

Before and After Photos