Creamed PEI Potato Scallop with Award Winning ADL Extra Old White Cheddar
Serve up scalloped potatoes in a whole new way with the addition of ADL's extra old white cheddar.
15 mL (1 tbsp) ADL butter
2 cloves garlic, finely chopped
6 to 8 medium PEI potatoes, washed well
500 mL (2 cups) ADL 36% cream
salt and pepper, to taste
125 mL (½ cup) grated ADL extra old white cheddar
Preheat oven to 200EC (400EF). Butter a 4.5 to 7 litre (4 to 6 quart) casserole and sprinkle the bottom with chopped garlic. Slice the PEI
potatoes into 6mm (¼ inch) slices. Overlay slices vertically in the dish, leaving 6 mm to 1 cm (¼ to ½ inch) between slices. Cover the
potatoes with the ADL cream, and season with salt and pepper. Cover with foil and bake for 45 minutes. Remove from oven. Remove the
foil, sprinkle with grated ADL extra old white cheddar, and return to the oven uncovered for 15 minutes to brown the cheese. Garnish with
chopped parsley and serve. Hint: Place a cookie sheet under the casserole to catch drips.
Makes 6 servings.
Chef Hans Anderegg for Prince Edward Island Association of Exhibitions