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Potatoes for brinner

We have all heard it, breakfast is the most important meal of the day.  So, when you don’t have time to sit down for a big breakfast in the morning, why not sit down for a big breakfast for dinner?  “Brinner,” a term I was first introduced to on Scrubs, has become a household favorite.  Tonight, we sat down for a dinner of scalloped potatoes and omelets (tonight omelet was scallions and marscapone cheese).

Scalloped potatoes


  • 1 poblano pepper
  • 1 small onion
  • 2 garlic cloves
  • 1 1/2 tablespoons of butter
  • 3 russet potatoes, peeled and thinly sliced
  • 2 cups of vegetable stock
  • grated Parmesan cheese
  • salt
  • pepper

Preheat the broiler.  Cut the poblano pepper in half and remove the seeds.  Place the pepper cut side down on a cookie sheet and broil for 3-5 minutes, until the skin is darkened.  Set aside for 5 minutes.

Heat the oven to 400F.  Spray a 2 quart baking dish.  In a large pan, melt the butter and add the onions and garlic.  Cook the onions for 4 minutes, until soft.  Season with salt and pepper.  Add the potatoes and stock.  Bring to a boil, turn down to a simmer and cook for about 12 minutes.

Put half of the potato mix into the baking dish.  Cover with 1/2 the pepper and grated Parmesan cheese.  Add the rest of the potato and top off with the remaining half of the pepper and grated cheese.  Bake for 35 minutes, until bubbly and the top is browned.

Allow to rest for 10-15 minutes (OK, we let it rest for like 5 minutes) before serving.


One comment on “Potatoes for brinner

  1. Danny
    April 5, 2012

    These potatoes sound delicious! 🙂

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This entry was posted on April 5, 2012 by in Peter Waterman's posts, Recipes and tagged , , , , , .
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