Spice N' Herbs Seasoning 
Roasted Garlic & Herb Marinade 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeForget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! The creamy Creole cheese sauce and tender potatoes in this classic French dish by @flychefaldenb combine to make a deliciously addictive experience.
Ingredients
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3lbs medium Yukon potatoes
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1/2 onion, cut into slices
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1/2 cup of Tony Chachere’s Roasted Garlic & Herb Injectable Marinade
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2 tablespoons salted butter
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1/4 cup all purpose flour
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1 1/2 cup heavy cream
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Tony’s Spices N Herbs Seasoning (to taste)
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8 ounces sharp cheddar cheese
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1/2 cup gruyere cheese
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1/4 cup grated parmesan
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fresh chopped parsley
- Clear
Directions
- Preheat the oven to 375 degrees F.
- Spray a square baking dish with nonstick cooking spray and set aside.
- Wash and scrub your potatoes to remove any dirt.
- Using a mandolin, cut potatoes into 1/8 inch rounds.
- Lay the sliced rounds overlapping around a cast iron skillet. Add onions in between the potatoes at random. Pour 1/2 c of Tony Chachere’s Roasted Garlic & Herb Marinade on top and set aside.
- In a large saucepan over medium heat add butter. Once butter is melted, begin adding flour while gradually adding milk. Stir constantly making sure to remove any lumps. Bring mixture to a boil then reduce heat to low and let simmer.
- Begin to stir in shredded cheddar cheese and Tony’s Spices & Herb Seasoning. Taste and add more, if necessary.
- Pour sauce evenly over the potatoes and onions.
- Cover the pan with foil, then bake for 45 minutes.
- After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 c shredded gruyere and ¼ c parmesan. Return to the oven and bake for 25 more minutes or until potatoes are done and nice and golden brown on top.
- Remove from the oven and garnish with fresh chopped parsley and enjoy!
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from our Cajun Country Cookbook
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