Thinly slice russet potatoes (around 1/8 inches thick) and set aside. Prep the potatoes and sauce while the smoker heats up. Preheat the smoker to 275 degrees F with your favorite wood. Go ahead and choose your own baking adventure here. Having the smoker as an option is great when you need to keep your oven space open, especially for holidays or big family meals. After the initial uncovered smoke, the covered baking section can be done in your oven. First we layer, then we smoke, then we bake. Boil for 2 minutes, remove the pan from the heat, and add salt, pepper, and parmesan cheese. Whisk in the flour, followed by the chicken stock, milk, heavy cream, and sour cream. Add the onions and garlic and cook until they are translucent. To make the sauce, melt the butter in a large saucepan. (Exact ingredient amounts are listed in the recipe card at the bottom of this post). Here’s what you’ll need to make this sauce. It’s comforting and will have you licking the spoon clean. The magic in this recipe is the creamy, cheesy sauce. These potatoes are tender, creamy, and just tangy enough to keep you wanting more! While these scalloped potatoes are not the most traditional in other places, they’re so good you won’t realize the difference. This particular recipe comes straight from my grandma who knew what she was doing and added some sour cream and Parmesan cheese to her scalloped potatoes. Scalloped potatoes are a rather classic side in my opinion. They’re the perfect amount of cheesy and comforting with an added kiss of smoke for the ideal BBQ side dish.
If you're ever in Scotland be sure to get in touch with him - tell him I sent you and he'll give you special treatment.Classic scalloped potatoes get a smoky twist in this recipe for smoked scalloped potatoes. PS - I didn't take the photo of the haggis myself, but got permission from a real red-headed Scot who runs a tour company. Do you think scrapple, neeps and tatties could become a new Pennsylvanian favorite? But as I'm no longer living in Scotland, I'll have to settle for my local equivalent instead. Anything that strikes fear into the US Government has surely got an edge. Sorry scrapple, today of all days it has to be haggis. Rock n Roll factor: Has a song, can be put in Apple pie to make Apple Scrapple Pie, diner favorite in the Mid-East. Scrapple Invented: Some time in the 18th Century. Rock n Roll factor: Has an ancient poem, an annual ceremony, and is banned in the USA.
SCAPPLE POTATOES HOW TO
How to Make: You probably don't want to know. Haggis Invented: Some time in the 15th Century. Even the name is suitably dubious, literally describing the left-over meat used up in the product (actually it's allegedly from the PA dutch word panhaskröppel). It's similar to lorne (square) sausage, although with a more haggis-like texture.
SCAPPLE POTATOES FULL
I think Scots would whole-heartedly embrace scrapple as it has potential to be a great addition to any heart-stopping full fried breakfast. It's a Pennsylvania/Amish dish which is formed into loaf shapes and fried in slices. This too is a traditional dish comprising leftover meat (hog offal - that is, pork), grains (cornmeal) and spices. This is a real shame, because despite its rather unglamorous constituent parts (essentially left-over offal, bits of sheep with oats and spices) it's a true delicacy.Ī traditional Burns' supper of haggis, neeps (mashed turnips) and tatties (mashed potatoes) is a beautifully sweet, spicy and comforting winter dish…honestly!Īll is not quite lost though, because Pennsylvania has its own answer to dubious spiced meat products: Scrapple. According to the BBC the USA banned it in the 1970s because it contains a rather dubious ingredient: Sheep lung. …but not in the USA, on account of haggis not being available. He also penned the delightful Address to a Haggis, which is recited on Burns' night as the haggis is ceremonially cut open and served to expectant diners… For Scots this is (yet another) excuse for good heavy food, great company, and even better drinks.Īt the very least you'll know of Burns for Auld Lang Syne, the charming ditty sung at New Year.
Today is Burns' Night, an evening to celebrate and remember the Scottish bard Robert (Rabbie) Burns.
It's been a while since I last did a Food Fight, so here's a very special edition for you: A Burns' Night special.
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