This Scalloped Potatoes dish is beyond decadent, it’s even crave worthy… Born out of our current shopping challenges, I was forced to get creative when I couldn’t find what I was looking for and had to figure how to create the dishes I wanted with what I had, or what I could get. I love Wegmans Lobster Bisque from the soup bar and as you know there are no open food bars in the grocery stores. Well, as fate would have it they did have it in containers so I bought a few…. Long story short, I wanted to make Scalloped Potatoes but couldn’t get milk that day so I improvised with what was in the refrigerator… and wait till you see what I used to substitute milk. (I’ve also now used the bisque as a pasta sauce adding shrimp, crab and scallops).
Lobster Bisque Scalloped Potatoes
6 large white potatoes peeled and sliced thinly (or use a mandolin)
1/2 onion diced
3 cloves of garlic minced
1/2 cup dry white wine (like a pinot)
6 healthy slices of American cheese (milk substitute!)
1/4 tsp celery salt
2 Tbs butter
1/2 tsp onion powder
salt & lots of pepper
Preheat oven to 375°F. In a sauté pan melt the butter and slowly caramelize the onions and garlic. De-glaze the pan with the white wine and allow it to cook off. Add the Bisque to the onions along with the celery salt and onion powder. Bring the heat to a simmer and add the American cheese. Turn off the sauce to melt the cheese. Do a final taste test to decide how much salt & pepper you would like to add. Grease the inside of an 8″ x 8″ casserole dish or as I did individual ramekins, (6 to 8 depending on size – the cook time will vary). Layer the potatoes to cover the bottom surface. Cover the potatoes with the sauce and repeat. Do this until all the potatoes are in place; then spoon remaining sauce over potatoes. Cover and cook for about 40 minutes, then uncover and cook an additional 10-15 minutes. You won’t believe how good these potatoes are… My mother called them wicked!
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