The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Thanksgiving is just around the corner and I have a side that will overshadow any dish on the table: Apple Scalloped Potatoes! It may sounds odd, but when you think about it, it makes sense! Alternating between potato and apple slices, the creamy, sweet and savory flavors and textures are an incredible combination.
Of course, the apple provides the sweetness, but where does the savory flavor come from? If you guessed Heinen’s Italian imported 24-month aged Parmigiano Reggiano, you’re correct! This no ordinary grated parmesan, it’s packed with much more flavor than the grated cheese you find plastic shaker jars! If you’re a cheese head like me, this will be one of your new go-to’s.
To make this dish extra special, I added Heinen’s CARE Certified bacon on top! The bacon caramelizes on the apples and potatoes, creating a crust your whole family will be thankful for! You can skip the bacon if it’s not your thing, or toss fried ham on top for extra heartiness. No matter what you choose, you’ll be winning!
- Cook time:
- Prep time:
- Total time:
- 1 Granny Smith apple, peeled and cored
- 3 large red potatoes
- 1 tsp. lemon juice
- 2 tsp. sugar
- 1/2 shallot, diced
- 1/3 cup Heinen's CARE Certified bacon, crumbled
- 1/2 cup Heinen's heavy whipping cream
- 3/4 cup Heinen’s 24-month aged Parmigiano Reggiano
- 1 tsp. fresh thyme
- 1/2 tsp. Heinen's dried rosemary
- 1/2 Tbsp. minced parsley
- 1 tsp. black pepper
- 1 tsp. chives
- Salt, to taste
- Preheat the oven to 350° F.
- Using a knife or mandolin, slice the apples and potatoes into rounds of the same thickness. Place the apples in a bowl and mix with the lemon juice and sugar.
- Add the shallot to a small (8-10 inch) skillet. Cook over medium heat until they crisp up, then remove from the heat.
- In a mixing bowl, combine the cream, herbs, salt, pepper and Parmigiano Reggiano. Mix will.
- Place a few heaping spoonfuls of the cream mixture over the shallots and spread it around.
- Alternate slices of apples and potatoes in the skillet. If you’re having trouble getting them to stand vertically, use a shot glass to help hold up the end you start at! I chose to arrange the apples and potatoes as pictured below because it’s absolutely beautiful once cooked.
- Heat 3/4 cup of the cream mixture in the microwave to smooth it out and pour it all over the apples and potatoes.
- Place the skillet into the oven for 45 minutes. After 45 minutes, add the crumbled bacon and a pinch more cheese and toss it back into the oven for an additional 10 minutes.
- Remove and allow it to cool for at least 5 minutes.
- Sprinkle with minced chives and enjoy!