Pat Branning’s Carolina cooking: Scalloped potatoes for Thanksgiving
The beauty of the marsh grass on Thanksgiving Day is captured in Nancy Ricker Rhett's painting, "Incoming Tide". Nancy's art works are illustrations in Pat Branning's new cookbook of Lowcountry recipes, “Shrimp, Collards and Grits”.
Pat Branning’s Carolina cooking: Scalloped potatoes for Thanksgiving
This year dress up your Thanksgiving table with some sides with style. It’s time for plain mashed potatoes to move over and make room for this marjoram flavored scalloped potato casserole. You will notice a big difference from the traditional scalloped potatoes long before you take the first bite. And the aroma is wonderful while cooking.
Scalloped Potatoes with Sweet Marjoram and Parmesan Cheese
½ cup Parmesan cheese – freshly grated
1 tablespoon dried whole marjoram
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon grated nutmeg
¼ teaspoon pepper
4 large baking potatoes, peeled and thinly sliced (about 3 pounds)
2 tablespoons freshly grated Parmesan cheese
3 cups whipping cream
½ cup water
Garnish: fresh parsley sprigsPreheat oven to 350 degrees
Combine the first 6 ingredients into a small bowl and set aside.
Layer potatoes in a casserole dish – 12x8x2 and sprinkle each layer with reserved seasoning mixture, ending with potatoes.
Sprinkle top layer with 2 tablespoons Parmesan cheese
Combine whipping cream and water. Pour over potatoes and cover with foil.Bake 350 degrees for 1 ½ hours. Uncover and bake for an additional 30 minutes until slightly brown on the top.
Let the casserole stand for 10 minutes before serving.
Yields 6 – 8 servings.
Pat Branning, the former women’s editor for WSB, Atlanta, is food editor for The Beaufort Tribune. She and her husband, Cloide, work together to help the underserved and uninsured in health care through a nonprofit organization called Wellness4America. Her new book of Lowcountry recipes, “Shrimp, Collards and Grits, recipes from the creeks and gardens of the South Carolina Lowcountry”, is available at bookstores in Beaufort and on Hilton Head.
Click here for more information about Pat Branning’s new cookbook.
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