Crispy Leaf Potatoes
Crispy, oven-baked leaf potatoes. These are an adapted version of a dish my mom used to make when I was a kid. Scalloped potatoes were one of her signature dishes. Talk about decadent; potatoes, cream, butter, cheese…need I say more, they were outrageously good.
My leaf potatoes are a slightly healthier twist, I still use butter (sometimes black truffle oil or duck fat for special occasions), but this dish is a great stand-in for an old childhood favorite I loved and perfect for your “different” Thanksgiving holiday this year.
Scalloped potatoes, for those that don’t know, is an old potato dish thought to have originated in England. The word “scallop” refers to how the potato is sliced. Thin and uniformly cut potatoes (often made using a mandolin) are layered in a casserole dish and then covered with a seasoned cream sauce and then baked.
My leaf potatoes also call for thinly sliced potatoes. The consistent size of mandolin-cut potatoes is the real trick and ensures that they are all crisp at the same rate. If you’ve never used a mandolin, check out this link to see steps on how to do so safely.
Mastering the evenly sliced potatoes is the only technique needed to make this tasty side dish that works with just about any entrée you can think up from chicken to game. Unlike scalloped potatoes, leaf potatoes are sliced, tossed in butter, and placed upright instead of flat, this allows them to cook quickly and crisp up.
To be a bit more health conscious, I skip the cream and cheese completely, but you can jazz up the potatoes easily with the simple addition of some black truffle oil, or for true indulgence, use half duck fat and half butter for the ultimate holiday side dish that may even distract you from all the negative news out there.