Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeWith a handful of simple ingredients, this popular potato dish has a flavorful, spicy twist. Salt & Lavender’s take on scalloped potatoes is sure to be your family’s favorite!
Ingredients
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2 Pounds Yukon Gold or Russet Potatoes, Peeled & Sliced Thinly
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1 Tablespoon Butter
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3 Cloves Garlic, Minced
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1 1/2 Cups Heavy/Whipping Cream
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1 Tablespoon Tony’s Original Creole Seasoning
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1 Cup Freshly Grated Cheddar Cheese
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1 Cup Freshly Grated Parmesan Cheese
- Clear
Directions
- Preheat oven to 350°F and move the rack to the middle position.
- Meanwhile, grate the cheese and prepare the potatoes by peeling them and using a Mandoline slicer to cut them into 1/8″ (3mm) slices.
- Add the butter to a small saucepan over medium-high heat, and once it’s melted, add the garlic and cook it for about 30 seconds. Add in the cream and Tony’s Original Creole Seasoning. Let it warm through, stirring occasionally, until the seasoning has been fully mixed in. As it reaches a boil, take it off the heat.
- Arrange half the potatoes on the bottom of an 8×8 baking dish (overlap the potatoes, but don’t worry about arranging them perfectly). Pour half the cream mixture over the top, and then add half of each cheese. Repeat the process for the second layer, finishing up with a layer of cheese on top.
- Bake uncovered for 70-75 minutes. Ovens vary, so check after 60 minutes if your oven runs hot. A toothpick should slide into the potatoes easily without much resistance.
- Let the potatoes sit for 5 minutes prior to serving.
NOTE:
You may want to place the baking dish on a baking sheet just so any splatter/spills don’t end up in your oven.
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