#scalloppotatoes

This scallop potato dish is a classic comfort food that's great for a family dinner or a special event. Thick slices of potatoes and onions are layered with cheese, cream, and seasonings in this air fryer recipe. This makes a side dish that is both creamy and crunchy that everyone will love.

Ingredients: 4 large potatoes, thinly sliced. 1 onion, thinly sliced. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/2 cup heavy cream. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons butter, melted. Fresh parsley for garnish.

Instructions: Get your air fryer ready by heating it up to 375F 190C. Put the garlic, cheddar cheese, Parmesan cheese, heavy cream, salt, and pepper in a bowl. Add the sliced potatoes and onions. Well mix to cover the potatoes all over. Put half of the potato mixture into the air fryer basket and spread it out so that it's smooth. Make a second layer by repeating the process with the rest of the potato mixture. Cover the top layer of potatoes with melted butter. When you air fry potatoes, they should be golden brown and crispy on the outside but soft on the inside. For even cooking, you might need to shake the basket or stir the potatoes every so often. Add fresh parsley on top and serve hot. Enjoy your tasty scallop potatoes that you made yourself!

Prep Time: 15 minutes

Cook Time: 30 minutes

Scallops Recipe

Organic Mushroom Parmigiana Scallop Potatoes

(Recipe by @andriaorganichomecooking​)

INGREDIENTS (All ingredients are organic):

4-5 Large Potatoes (I use organic russet potatoes)

1 can of cream of mushroom soup (I use Amy’s Organic Mushroom Soup - see image below)

1/3 cup of milk

1 cup of freshly shredded parmigiana reggiano cheese

Salt

Pepper

1 tbs olive oil

1 tbs of fresh chopped parsley

INSTRUCTIONS:

Preheat the oven to bake at 400 degrees F.

Using a peeler, peel the skin off the potatoes, wash, and pat dry with a kitchen cloth.  Using a sharp knife, slice the potatoes into ¼ inch thick slices. 

In a casserole dish, add a tbs of olive oil to the bottom of the dish. Add one layer of potatoes until the dish is covered.  In a mixing bowl, add the soup mix and mix in a 1/3 cup of milk to thin it out a little.   Add a pinch of salt and pepper to the mixture. Pour half the soup mix over the first layer of potatoes and spread ½ of the parmigiana reggiano cheese on top.  Add the next layer of potatoes on top and pour the remaining soup mixture and top with the remaining parmigiana reggiano cheese. 

Top with a little freshly cracked pepper and place in the centre of the oven and cook for 40-50 mins until top is golden brown and potatoes are soft.

Remove from oven, sprinkle with chopped parsley, let cool for 15 mins before serving.  You can grate more cheese as desired. 

Serves 4