Fancy potato recipe. Looks scary, it might fall apart but it’s worth everything! Taste superb despite a little hard work. Gorgeously delicious Scalloped Potato Dome!
5 red potatoes, medium
2 teaspoons salt
1 teaspoon black pepper
2 cups heavy cream(480 mL)
2 tablespoons butter, softened
8 Yukon gold potatoes, medium or large
10 slices cheddar cheese
6 strips bacon, cooked until crispy
¼ cup chives(10 g), finely chopped plus more to serve
1 sheet puff pastry, cut into a 9-inch (23-cm) circle
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup grated parmesan cheese(25 g)
How to make Scalloped Potato Dome
Step 1: Slice the red potatoes with a mandolin to around 3 mm thick. And the gold potatoes to around 5 to 6 mm thick.
Step 2: Add the red potatoes, heavy cream, salt, and pepper in a large bowl. Stir to evenly coat the potatoes.
Step 3: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 4: Grease with butter an 8 or 9-inch (20 or 23 cm) oven-safe, stainless steel mixing bowl.
Step 5: Lay the red potatoes, starting from the middle in an overlapping circular manner until around half-inch or 1 cm from the top bowl is covered. Assure that the potatoes are in contact and sticking to the bowl.
Step 6: Add the sliced gold potatoes into the cream and mix until completely coated.
Step 7: Shake the excess cream off before layering the slices of the gold potatoes at the bottom of the bowl to build the same circular shape.
Step 8: Add 2 slices of cheddar after 2 to 3 rotation. You might need to slice 2 more into halves. Adding the strips near the edges to fill the gaps.
Step 9: Add 2 more layers of gold potatoes.
Step 10: In a single layer, place the strips of bacon across the potatoes.
Step 11: Layering 2 more rotations of gold potatoes.
Step 12: In an even layer, sprinkle the chives across the potatoes.
Step 13: Then, add 2 more rotations of gold potatoes.
Step 14: In a circular pattern, fan out the remaining cheddar slices over the potatoes.
Step 15: Adding in 2 more rotations of gold potatoes.
Step 16: Top it up with a circle puff pastry. Lightly press it down the potatoes.
Step 17: Place inside the preheated oven and bake for about an hour and 30 minutes, uncovered. Cover with foil if the pastry or edges near the potatoes are beginning to get too dark.
Step 18: Remove from the oven and allow to cool.
Step 19: Meanwhile, cook the garlic cream sauce. In a medium saucepan or pot, add the cream from the soaked potatoes. Stir in the onion powder, garlic powder, and Parmesan until boiling. Set aside.
Step 20: Preheat again the oven, this time to 400 degrees F or 200 degrees C.
Step 21: To release the potatoes, run a knife along the sides of the bowl. Then, invert the potatoes on a baking tray.
Step 22: Bake in the preheated oven for 10 minutes more or until the slices begin to turn golden brown and a bit crispy.
Step 23: Once done, remove from the oven and place on a cutting board. Slice the dome into wedges.
Step 24: Sprinkle with chives and serve with cream sauce. Enjoy!
Calories 595 | Fat 46g | Carbs 35g | Fiber 2g | Sugar 3g | Protein 18g
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