Spice N' Herbs Seasoning 
Roasted Garlic & Herb Marinade 
Tomahawk Steak & Grilled Lobster
Indulge in the perfect surf and turf pairing. This succulent grilled lobster served alongside a flame-seared…
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
Fried Scallops
These golden fried scallops by @TFTI.BBQ have a flavorful Creole kick that only Tony Chachere’s can…
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