This recipe is inspired by my little ones latest art creation. We called it “Sunset”.
The hues of purple red and golden yellow splashed across a baby blue sky not only screams spring to me, but gave me inspiration for a potato side dish this Easter. My Scalloped Potato Medley is a cross between scalloped potatoes and potato medley.
The beautiful colors of red, purple and golden yellow potatoes should be displayed and the scalloped potatoes are a wonderful way to do, so, but I think it is a bit of a heavy dish in the spring time. So, I chose to slice my potatoes and cook them up like a medley. I also infused the dish with some citrus flavors for the spring. The combination is quite divine.
Scalloped Potato Medley
6 large potatoes (ideally two of each color)
2 Tablespoons of Extra Virgin Garlic Flavored Olive Oil (you can also use regular olive oil and infuse it with one garlic clove)
1 Teaspoon of Citrus Pepper
½ Teaspoon Peppercorn
1 Teaspoon Salt
2 Tablespoons of Parmesan Cheese
Butter or Pam
Preheat the oven to 400 degrees F
Butter a large baking dish or spray with Pam
Cut the potatoes into 1/8 inch slices.
In a large skillet heat up garlic flavored olive oil (if you are using regular olive oil, throw in one garlic clove and infuse the oil. Remove the garlic once it begins to brown)
Once the oil is ready and heated add peppercorn and citrus pepper. Then layout your potatoes to fry. Flip the potatoes after 5 minutes and make sure to get both sides brown as well as the potatoes tender.
Transfer the potatoes to the oven proof dish that you prepared. You may want to select a dish that you want to serve the potatoes in. Lay the potatoes out to alternate the colors of the potatoes and layer them as you would with scalloped potatoes. Sprinkle the Parmesan Cheese on top and place in the oven until the top has browned (about 10 minutes).