We're looking forward to an exciting 2012 and hit the ground running in January with some great attendance Friday nights. Our Trivia night was a big success and plans are well underway for our upcoming Seafood Night (Friday, January 27th) -- an event you won't want to miss.
I've been asked for my scalloped potato recipe so here it is:
J. T. Mass, Executive Chef
• Ingredients
2# Idaho Potatoes peeled and sliced 1/8" to 3/16"thick (keep in water until ready to assemble and cook) 1 cup heavy whipping cream 1/2 cup grated parmesan cheese 1/2 cup shredded sharp white cheddar cheese salt and pepper to taste 1 large egg
• Directions
In a large bowl add heavy cream, 1/3 of the parmesan cheese and season to taste with s&p. Add the egg and whisk until incorporated. Strain the potatoes and add then to the bowl with 1/3 of the shredded cheese. Toss gently to incorporate ingredients. Spray or butter small baking dish and add the potato mixture to pan. Push potatoes down to even them out. Add remaining parmesan and cheddar evenly to top of potatoes and bake at 350° covered for approx one hour. Check potatoes with skewer. Cook additional time if necessary. Potatoes are done when very little resistance is felt when inserting skewer. Remove foil and bake for additional ten minutes or until cheese is golden brown.
Please don't hesitate to discuss any of our menu items or pass along event suggestions.
