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- Hey, I'm Jamie Deen, back here in Mama's Kitchen.
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You know, Thanksgiving is coming.
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So, what are we gonna do for Thanksgiving this year?
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We're gonna have turkey, we're gonna have ham,
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we're gonna do all those things.
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How about a new idea for a side dish that's super easy,
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you know it's delicious.
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And it's different than maybe one you've ever done before.
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We're gonna do scalloped potatoes,
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we're gonna layer 'em in this cast iron skillet.
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Now this recipe, is from mom's magazine.
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And right now, for the first time ever,
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I don't know how long mom's had her magazine,
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we're running 70% off a one-year subscription.
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I tell y'all, I go to the magazine for recipes
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almost as much as I go to our cookbooks
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because it's seasonal,
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and it's always full of delicious recipes.
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So, that's where we're going today, mom's magazine.
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So look, I've got a cast iron skillet,
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and this is a 10-inch pan here.
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I've got three tablespoons of butter
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that I've melted in here and I've turned the heat off.
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And Theresa has run our potatoes,
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these are Yukon Gold potatoes
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that she's run through the mandolin,
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get 'em nice and thin.
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So what I'm gonna do is overlap these,
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in our melted butter that we have.
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Now, this is a process that's gonna take
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a little bit of time,
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but who doesn't love scalloped potatoes?
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And I just did a recipe at the house.
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I don't really have a recipe for it, I just made it up,
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'cause my boys wanted to try it.
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And I sweated over that potato casserole
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and I made enough for 20 people.
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And I wound up having to give something to the dogs
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'cause we couldn't eat it all.
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This is a really neat way to do it,
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'cause if you only have four or five people in your family,
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don't use as many potatoes.
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If you're having bigger groups,
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you could do multiple of these.
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You see how we're kind of overlapping them?
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This layer is gonna be so pretty when we scoop it out.
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So, on top of this, we're gonna add...
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We're gonna salt each layer and I'm gonna pepper each layer.
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Now if y'all followed me in my recipes long enough,
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you know that I love to season as I go.
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If I'm building a soup or a chili,
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(knife clanks) every section
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gets their own love because it's important.
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Same thing here, salt, pepper, rosemary.
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I'm gonna start all over again and layer on top of this.
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And each layer is gonna get
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its own salt, pepper, and rosemary.
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So, don't get too heavy with your salt
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'cause this is gonna be every layer.
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But y'all know potatoes absorb all that salt, anyway.
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That's why when you're making potato salad
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and you boil your potatoes,
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it's important to salt your water.
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'Cause once your potatoes are done,
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it's hard to get that salt into 'em.
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So we wanna make sure we layer every potato perfect.
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It gets their own rosemary and salt and pepper.
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Y'all wanna stick around for another 20 minutes
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while I finish this or should we fast forward
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and I see you all in just a second.
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Salt, pepper, rosemary.
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Now stick around, and when we get back,
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I'll be be done with this, it'd be pretty,
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we'll go straight to the oven.
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Okay, y'all, here we are.
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How it never fails that I always forget something
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and Theresa reminded me.
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Yes, she so often does. (Theresa giggles)
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I had another couple of tablespoons of butter
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melted off here to the side.
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So, I've been pouring additional butter
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on every layer as well.
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Y'all look how good that is.
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So, I've got our last rosemary.
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And I was just sitting here thinking,
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you know it would be so pretty if we could turn this out
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of this pan without it collapsing.
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To see the spirals and all the brown potatoes,
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how pretty that would be?
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it's gonna be good to eat.
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So I'm going into a 350 degree oven
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for about 30 or 35 minutes.
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We want these to brown up and get really soft.
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Ooh, y'all, look at here.
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Add this to your list of things
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to be thankful for this year.
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Potatoes, y'all stick around.
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- [Theresa] It moves, I'm telling you.
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- Okay, go ahead. - It's a house full y'all.
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Our potatoes are perfect.
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I'm super happy with these.
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See how they brown, and Theresa's done 'em perfectly,
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- [Theresa] Mandolin. - Mandolin saves the day.
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Let's give it a test drive.
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Just beautiful, scalloped potatoes
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that have cooked down in this butter.
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And with this season and this fresh rosemary,
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I think you're gonna have a home run,
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if you can put this on your table
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for Thanksgiving this year, y'all.
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- [Theresa] Look how hot it is.
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- I know, I'm gonna take one off the top
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and maybe it's cooled off a little bit.
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This is delicious, y'all.
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If you're looking for a side for your Thanksgiving,
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to do something a little different this year,
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take a plain old potato, let's dress it up
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and do it mama's way.
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I'll see y'all around the kitchen.
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Hmm, like potato chips.
