I haven’t been inspired by my cooking lately. We have been eating well and I’ll admit sometimes not so well. So that is why I was glad when David volunteered to do a guest post for me. I think I will hire him on to do more food related posts. He actually has a blog of his own; Riding with Dave. Whenever he goes on one of his bike trips he chronicles his adventures on his blog. It will be interesting to follow his triple D tour this Fall.
To get inspired to cook again I do three things. I read my cookbooks, I read magazines, especially my Gourmet collection and I read your blogs. I visited Susan of Schnitzel and the Trout last week and she had posted a recipe for the best potato dish. She got the recipe from Cathy at Wives with Knives who got it from Barbara at Moveable Feasts who got it from Donna Hay, the famous Australian chef and writer. I love the way that great recipes get shared in the blogishere! So thank you ladies for inspiring me! You need to check out the recipe from one of their blogs. The potato dish is cooked in a cast iron skillet and includes sliced potatoes, Walla Walla onions, and Gruyere and mozzarella cheeses.
It was an “A ha” moment for me. There was a similar recipe that I used to make in my cast iron skillet with potatoes that I haven’t made in a long time. But first, about my cast iron skillet.
I have had this skillet for years. I think it was a wedding present. I remember that it needed to be seasoned before using it for the first time, but after all of these years of use, there is no fear of it rusting ever again. It is a thing of beauty in my estimation and although I have beautiful blue and green Le Creuset pots that cost me an arm and a leg, my humble cast iron skillet is worth it’s weight in gold.
Making and baking scalloped potatoes can be messy and time consuming. Sometimes the casserole runs over in the oven. This easy recipe requires stove top cooking and a quick run under the broiler. It does not have as much cheese as the Donna Hay recipe, but is flavored with chicken stock and sprigs of thyme. It is something a little different and a recipe that I will make often now that I have found it again. Thanks Susan for the nudge I needed to remember it!
SKILLET SCALLOPED POTATOES
2 tablespoons oil
1 medium onion, thinly sliced
2 cloves of garlic, diced
2 large or 4 to 5 smaller potatoes, peeled and sliced (I used Idaho potatoes)
1 teaspoon freshly chopped thyme or dry to taste
Salt and pepper to taste
1 can low sodium chicken broth or 1 3/4 cups homemade stock
1/2 cup grated Swiss cheese
1/2 cup fine dry breadcrumbs
1 tablespoon olive oil
In a large iron skillet over high heat, heat the oil until sizzling. Saute the onion until it begins to color, about 5 minutes. Add the garlic and stir, and then add the potaotes. Stir to combine. Add the chicken broth, salt and pepper and the thyme. Cover tightly with aluminum foil, reduce the heat to medium and cook until all the liquid has evaporated and the potatoes are glazed, 15 to 20 minutes. Preheat the broiler. Combine the bread crumbs and the cheese and sprinkle over the potatoes. Drizzle with olive oil and place under the broiler until the topping is browned.