Saturday, December 15, 2012

SCOTT'S SWEDISH MEATBALLS & SCALLOPED POTATOES

Scott is my friend Lisa's husband.  I feel like I should call him Chef Scott.  He is a great cook.  When the Dinner Club meets, Scott makes the dish that they share.  I have two recipes of his to share with you.  They were both big hits.  I apologize for my pictures.  Both times I wasn't able to get a picture before people started "digging in".  You will have to trust me that they are two recipes you must try.


Scott's Swedish Meatballs

Swedish Meatballs from Sam's Club (use the whole bag - makes up a very large crock pot of meatballs for a crowd)
Tones Brown Gravy Mix  from Sam's Club (make 2 quarts)
1 pkg Fresh Mushrooms

Mushroom Gravy:

Chop Mushrooms and saute in butter. Add Salt & Pepper to taste.

Mix gravy with water in a separate bowl.

Pour the Gravy into mushroom pan and thicken.

Use an emulsifier to chop the mushroom gravy - just to make it smoother.

Combine gravy and meatballs in a large Crock pot.  Heat on high for 3 to 4 hours.



Scott's Scalloped Potatoes

Ingredients

  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • Butter
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan, plus more for broiling

Directions

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish.

Place a layer of potato in an overlapping pattern and season with salt and pepper. 

Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers.

Bake, uncovered, for 45 minutes. 

Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
 

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