We want to wish everyone and their loved ones a Happy New Year!
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." Mark Twain
We would like to wish you and your loved ones a very Happy Thanksgiving! We are so grateful for the wonderful friends we have made & memories that we have shared for over 43 years at Wilderness Trails.
This past summer, one of Chef Jake's most memorable culinary creations were his Scallop Potatoes.
We had requests for not only seconds, but third and fourth(!) servings - even from the gals - who kept saying, "I should not have any more but these are SO good!"
We are thankful for Chef Jake and his willingness to share his special recipes, especially to those of us who are still trying to decide what to make for our splendid side dish on this day of Thanks. Scallop Potatoes
Courtesy of WTR Chef Jake Asmussen
Servings = 6
Suggested Pan Size = 8x8x2
- 1.5 pounds Russet or large Baby Red potatoes, sliced as thin as possible (a mandoline or food processor is recommended)
- 1 pint heavy table cream
- 3-4 garlic cloves, minced
- Salt and pepper to taste
- 1.5 cups shredded cheese of your choice, Chef Jake recommends cheddar and asiago
- 1/2 cup melted butter
Soak potatoes in salt water for 20 minutes. Note: 1 gallon of water per 2 teaspoons salt
Brush the pan with butter
Build layers (4-5) with potatoes, cream, S&P and minced garlic (fill cream to potatoes level only)
Top with shredded cheese and fill edges and pan with rest of cream.
Add S&P to taste
Wrap top in foil
Bake at 350 degrees, check after 45 minutes
Casserole is finished when the toothpick will slide easily to the bottom of the pan
Do not overcook
Leave foil on casserole and let sit for 15 minutes
Score, serve, & enjoy when hot! Happy Thanksgiving from the Roberts family
& our Posse at Wilderness Trails Ranch