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Leo’s Scalloped Potatoes

Here’s what our resident “Wine Guy” Leo Dickson prepared at the Farmers’ Market on Sat., 10/30.  Enjoy this rich, heart-warming side dish involving seasonal root vegetables and pears (yes, pears!) at your next family meal or holiday gathering. It’s DELISH!

Leo’s Scalloped Potatoes

  • 2 Medium russet potatoes
  • 1 Medium sweet potato
  • 1 Medium pear
  • 1/2 Cup heavy cream
  • 4 tsp olive oil
  • 1 Large clove garlic, diced
  • 1 Cup marble jack cheese, shredded
  • 1 tsp brown sugar
  • ½ tsp cinnamon
  • 1 tsp ground sage
  • Salt and pepper, to taste

Keeping skins in tact, slice potatoes and pear thinly with mandolin (paper thin.)   Store in separate bowls, as you will be layering and seasoning later.  Toss sliced russets and sweet potato in olive oil (using equal amounts on each), completely coating each side.  Season sliced russets with salt, pepper, garlic and sage.  Season sliced sweet potato with brown sugar and cinnamon.  Pear requires no seasonings.

To assemble:

In 8” square baking dish, start with the layer of pears, followed by sweet potatoes, followed by russet potatoes, then sprinkle with cheese and cover in cream.  Gently press all ingredients so as to blend cream with all layers.  Bake at 400 F for 30 minutes or until potatoes are tender and cheese is golden brown and crispy.  Let stand for 30 minutes.  Slice and serve.

Yield 4-6 servings

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