Scallop Potato Skillet
1 hour 20 minutes
1 Package Pure Farmland Simply Seasoned Protein Starters
1 1/2 cups heavy cream
2 Tsp. kosher salt
3 gloves of garlic, minced
1 Tbsp. butter
1 small shallot, diced
3 medium Yukon Gold potatoes or White potatoes
2 medium sweet potatoes
1 cup of grated gruyere
1/2 cup of grated parmesan
1 Tsp. of fresh thyme
Heat oven to 325°F
Place Plant-Based Protein Starters in large skillet over medium-high heat. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 minutes. Set aside.
In a small saucepan add the cream, salt, and garlic. Bring to a simmer on low heat a cook for 5 minutes. This will allow the garlic flavor to infuse the cream. Remove from the heat and set to the side
Thinly slice the potatoes to 1/8 inch thickness using a mandolin slicer.
In a 12 inch cast iron pan, add the butter and shallots and fry on low heat for 5 minutes until the shallots have caramelized. Add the cooked protein starters.
Arrange the sliced potatoes in a spiral pattern on top of the cooked shallots and protein starters. Pour the cream mixture over top of the potatoes.
Cover the cast iron pan tightly with a piece of tin foil. Place the cast iron pan into the oven and bake for 1 hour and 15 minutes.
Remove the pan from the oven and turn the oven temperature to broil.
Cover the potatoes with the grated gruyere and parmesan cheeses. Sprinkle with the thyme. Place the cast iron pan into the oven and broil for 5 minutes until the cheese is crispy and bubbling.
Remove from the oven and serve warm.
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