flyinglentris
Disabled and Retired Veteran
Creamed Pistachio Scalloped Potatoes:
Ingredients:
1) Dutch Yellow Baby Potatoes - 6
2) Pistachios - 1/2 Cup
3) Half n Half - 1/2 to 3/4 Cup
4) Paprika - as required
5) Olive Oil - as required
6) Asiago Cheese - as required
7) Canadian Bacon (or Ham) - as required
8) Scallions - as required
NOTE: The amounts stated in this recipe are for a 8 x 5" baking pan, about 3" deep. Increase proportionately for larger pans.
Regretfully, no photos are available as the camera memory card became corrupted. !!!
Procedure:
1) Thin slice the Potatoes.
NOTE: A slicing machine or mandolin slicer might be used for this.
2) Pulverize 1/4 Cup Pistachio to a fine powder.
NOTE: To get a fine powder, a mortar and pestle are best used.
3) Fragment 1/4 Cup Pistachio.
4) Dice the Canandian Bacon.
5) Cross cut the Scallions.
6) Dice or Shred the Asiago Cheese.
7) Mix the Half N Half with Pistachio Flour and Fragments.
8) Mix in Canadian Bacon and Scallions.
9) Oil a baking pan.
10) Layer Potatoes and add Pistachio Cream on each layer.
11) Dust with Paprika.
12) Top with Asiago crumbles.
13) Repeat steps 10, 11 and 12 for at least 3 layers.
14) Bake on bottom rack of an oven at 325F for about 30 minutes.
NOTE: Check periodically to ensure the top does not burn.
15) Remove and allow to cool for about 5 to 10 minutes.
16) Serve as a side dish or as a main entree.
Ingredients:
1) Dutch Yellow Baby Potatoes - 6
2) Pistachios - 1/2 Cup
3) Half n Half - 1/2 to 3/4 Cup
4) Paprika - as required
5) Olive Oil - as required
6) Asiago Cheese - as required
7) Canadian Bacon (or Ham) - as required
8) Scallions - as required
NOTE: The amounts stated in this recipe are for a 8 x 5" baking pan, about 3" deep. Increase proportionately for larger pans.
Regretfully, no photos are available as the camera memory card became corrupted. !!!
Procedure:
1) Thin slice the Potatoes.
NOTE: A slicing machine or mandolin slicer might be used for this.
2) Pulverize 1/4 Cup Pistachio to a fine powder.
NOTE: To get a fine powder, a mortar and pestle are best used.
3) Fragment 1/4 Cup Pistachio.
4) Dice the Canandian Bacon.
5) Cross cut the Scallions.
6) Dice or Shred the Asiago Cheese.
7) Mix the Half N Half with Pistachio Flour and Fragments.
8) Mix in Canadian Bacon and Scallions.
9) Oil a baking pan.
10) Layer Potatoes and add Pistachio Cream on each layer.
11) Dust with Paprika.
12) Top with Asiago crumbles.
13) Repeat steps 10, 11 and 12 for at least 3 layers.
14) Bake on bottom rack of an oven at 325F for about 30 minutes.
NOTE: Check periodically to ensure the top does not burn.
15) Remove and allow to cool for about 5 to 10 minutes.
16) Serve as a side dish or as a main entree.
