They are also a little bit harder to work with since they are smaller than Russet potatoes. Regards. Scalloped potatoes are typically thicker in size, about 1/4-inch compared to 1/8-inch thick pieces for au gratin. The only seasoning on the potatoes was salt and pepper; hence, they went with nearly every dish on the menu. The piping hot potato casserole is a stunning addition to any meal. … Thanks! Red and yukon gold potatoes are my favorite for scalloped potatoes… Will other cheeses work with scalloped potatoes… This scalloped potato recipe provides a tasty base and it’s easy to incorporate cheese if you’d like. * Percent Daily Values are based on a 2000 calorie diet. Scalloped Potatoes Easy Restaurant Potato Recipe. Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers. Add a layer of potatoes to the prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture. Once this is done, remove from oven and sprinkle the cheese on top and place back in oven until bubbly. The flavor was nice but there was no creamy sauce that scalloped potatoes usually have. Grease the bottom and sides of an 8-Inch square baking dish with 1 tablespoon of melted butter. Slice the potatoes very thin, ⅛th of an inch. 41.2 g Pour 1/3 cup cream mixture over potatoes; sprinkle with 3 tablespoons Parmesan. It was more like steamed potatoes. The prep time is just 10 minutes, with lots of hands-off time, so you can make the rest of dinner after these creamy scalloped potatoes are in the oven. You can vary them by the kind of cheese you use in them. Heat to a simmer then pour over potatoes once they are in the baking dish. You can also use a red potato or a yukon gold potato, but the starch content is different for these and will produce a slightly different result. Tag @jessica_gavin on Instagram. Whisk and then evenly pour a third of the milk mixture over the potatoes. These are The Best Scalloped Potatoes! Arrange half of the potatoes in the prepared casserole dish overlapping each other. Get my essential cooking techniques that I learned in culinary school. An American favorite dish...SCALLOPED POTATOES, also know as AU GRATIN POTATOES. Also there was not enough sauce for the amount of potatoes. Some recipes may even use a mixture of heavy cream and milk. Jessica GavinPublished on January 16, 2019. Cover baking dish with foil and place on a baking sheet pan. I did not use a roux, I mentioned in the post that it’s another way to thicken a sauce for more of an au gratin type potatoes vs. scalloped. Other ingredients are frequently added for new flavors or even to make an entire meal out of the dish. Just slice, layer, and bake! Simmer heavy cream with garlic, thyme, and salt. Pour any … Butter a baking dish and layer potatoes into overlapping rows. I’m a very experienced cook (by that I mean many years of cooking for my family) but always nice to pick up a tip from a food science expert or culinary chef! Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes. Add the salt and pepper, and stir well. Scalloped potatoes baked in a creamy garlic and herb sauce. When milk is heated to near boiling, the proteins become unstable and start to separate. These potatoes also have a buttery, creamy texture that complements the sauce. Using a higher fat dairy product like heavy cream can better tolerate the higher temperatures in the oven over an extended period of time, preventing curdling of the milk proteins. This recipe is so easy and wonderful! Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Other types of potatoes can be used like white, yellow, Red Bliss, or even sweet potatoes. The potatoes … Maybe that is where I went wrong. Heavy cream with a little bit of whole milk to lessen the thickness gave the perfect, super creamy consistency with no curdling. 13 %, Easy Creamy Scalloped Potatoes (Cheese Optional). Remove the foil and broil on high, about 8-inches from the top of the oven until the potatoes are browned on top, about 5 minutes. I think you may be looking for more of a roux-based potato dish that has a creamier consistency. Put the potatoes in a large pot. Place the cream in a large saucepan and bring to a simmer over medium-high heat. Never used cream/garlic mix, etc., before. Sprinkle a little black pepper on top. Pour cream over all the potatoes. It confuses me sometimes when there is a lot of preamble before the actual recipe ingredients are at the bottom of the information. Au Gratin has cream/milk AND cheese in the sauce. Hello Jessica. I kept this recipe classic and felt that the combination of heavy cream and waxy potatoes don’t need extra cheese. HOW TO MAKE THE BEST SCALLOPED POTATOES: Preheat the oven to 350°F. Thinly slice potatoes to ¼-inch thick pieces for even cooking. I love scalloped potatoes! Cheddar cheese was used in this easy cheesy scalloped potatoes recipe. I then layered mine in a greased 2.75 square glass baking pan. If you like a cheesy crust, broil for a few minutes right before serving for a browned and bubbly surface. I like to serve them with pan seared ribeye steaks, beef stew, or roasted chicken. A traditional scalloped potato dish consists of thinly sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs. Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Whole milk made the dish watery, while half-and-half gave improved texture, but the milk became unstable and little chunks of milk proteins were visible. A crowd-pleasing and easy side dish! Cover dish with foil and bake for 40 minutes. Don’t try to skimp on fat calories and use half and half. In addition, traditionally scalloped potatoes do not contain cheese, while gratin potatoes do contain cheese. Create an account easily save your favorite content, so you never forget a recipe again. Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes. Once you nail this recipe, experiment with different herbs, cheeses, or different kinds of potatoes for variety. However, if you need to substitute with another cheese variety, try Emmental, Jarlsberg or Beaufort. Simmer heavy cream, milk, minced garlic, salt, pepper, nutmeg, and thyme in a medium saucepan over medium-low heat, stirring occasionally, 10 minutes. They are a waxy type of potato which means it holds its shape well after baking. Scalloped Potatoes are made with cream/milk in the sauce. What texture were you hoping to achieve? Scalloped potatoes baked in a creamy garlic and herb sauce. Place dish on a rimmed baking sheet and bake on top rack until potatoes are tender when pierced … Thin slices of Yukon gold potatoes create tender layers in this casserole. Drain potatoes and pat dry with paper towels. Would you recommend using a mandoline for the potato slicing? If it becomes browned and tender but is still runny stir and place back in oven until thickened. Pour a quarter of the cream over top. Scalloped Potatoes consist of thinly sliced potatoes (of any variety) layered in a casserole dish and baked with heavy cream or milk. Bake at 350 degrees until browned and bubbly and fork tender (1-2 hours). Stir in ham. Add chopped garlic to the top of the casserole. Please read my disclosure policy. Yum! Filed under: American Baking Casseroles/Bakes Christmas Dairy Easter Fall Feed A Crowd Gluten Free Potato Sides Potatoes Side Dish Thanksgiving Vegetables Vegetarian Video. Grated cheddar cheese, gruyere, parmesan, or pecorino Romano are my top picks. Must admit I don’t recall seeing anything in the ingredients [unless I missed them] for a roux except butter. I suggest using a mandolin for this. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Evenly sliced potatoes will cook more consistently … use a mandolin. Using Gruyere cheese gives these scalloped potatoes a creamy, nutty, sweet and slightly salty flavor. Have made scalloped/ au gratin potatoes only a few times…but looking forward to trying this! Spray a 9x9 baking dish with cooking spray, set aside. Tried your scalloped potato recipe. Spread half of … The fat content in cream … Melt butter in a medium saucepan set over medium heat. Thin slices of Yukon gold potatoes create tender layers in this casserole. Put enough heavy cream to come one inch below top of potatoes. Cool to room temperature while preparing the potatoes. Will definitely make again! In recipes such as cheesecake where the texture is critical, you may want to use half heavy cream and half greek yogurt to reduce the fat in your recipe. Butter a baking dish and layer … Use half-and-half instead of heavy cream and cut back the cheddar cheese on top to 1 cup instead of 1.5 cups. Wait 10 minutes before serving. Place a layer of potatoes on the bottom of the casserole dish. Sprinkle some of the cheese. I think the potatoes should be par boiled first, about half cooked or else they take forever to cook. Thanks for the recipe. For me, figuring out the side dishes is the most difficult part of planning our holiday meals. Total Carbohydrate This recipe calls for ingredients you may already have in your fridge and pantry, which is our favorite type of recipe. Sprinkle a quarter of the cheese over the potatoes. The best scalloped potatoes are made with Russet potatoes. Made with chicken stock and heavy cream, they are a lighter version than the original with all the taste you love. The rest of the recipe works fine, I add more cheese because I’ cheesy!! Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Cut 1 tablespoon of butter into small cubes and arrange them evenly on top. Some common ingredients added are cheese and ham. Stir in 2 cups heavy whipping cream and 1 cup whole milk. Thinly slice potatoes to ¼-inch thick pieces for even cooking. Another way to make creamy potatoes is to thicken the sauce with a roux. I noticed in your comments that you said you made a roux for the sauce. Add the potatoes, adding more cream, if necessary, to completely cover the potatoes. Repeat layering two more times with the remaining potatoes and cream. After experimenting with whole milk, half-and-half, and heavy cream, I found that heavy cream gave the best velvety consistency without curdling. Bake for 60 to 75 minutes, until potatoes are fork-tender. Set the oven rack to the middle position and preheat to 375ºF (191ºC). Garnish with parsley and black pepper. Perfect for holidays and weeknights – these scalloped potatoes make a great side dish! This is a great technique to use if you want to make a cheesy sauce similar to macaroni and cheese, instead of just sprinkling it on. (More About Me). Like these Pomme de Terre Dauphinois, or scalloped potatoes. Cream Cheese Scalloped Potatoes are an easy, cheesy potato recipe! How to make homemade scalloped potatoes. In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes. I'm a culinary school graduate, cookbook author, and a mom who loves croissants! Bake at 350 degrees until browned and bubbly and fork tender (1-2 hours). How do you make creamy scalloped potatoes even creamer? Remove foil and bake to lightly brown the surface. Layer half of the potatoes into the baking dish. Good point about the heavy cream that I didn’t know. Russet potatoes are also an option, however, they are more starchy and have a flaky texture that breaks apart easier. This provides distinctive layers that don’t fall apart when serving. This post may contain affiliate links. Arrange a third of the sliced potatoes in overlapping rows, about 4 rows in the baking dish. I’ve done this with my potatoes au gratin recipe with successful results. The beauty of this recipe is that you can use any amount of potatoes you want. Other waxy potatoes like gold (similar to Yukon gold) or red potatoes can be used. The biggest challenge is preventing the dairy-based sauce from curdling. Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers. The good news is that this is easy to avoid by using heavy cream which I then like to simmer with chopped garlic and thyme to infuse more flavor. No need to use heavy cream for the cheese sauce, whole milk works just as well. Repeat layering potatoes and cheese until you fill the dish. I understand that there is a reason for this however when I use my computer when I am following a recipe, consequently scrolling for the key information is time-consuming and somewhat frustrating. ... Add 1/4 of heavy cream and keep stirring until flour/butter cream mixture starts to thicken. Remove thyme and transfer milk mixture to a large measuring cup. Simmer heavy cream with garlic, thyme, and salt. Shred the cheese and add some in between each layer on top. Bake for about 50 minutes, until top begins to … While you can make Gruyere scalloped potatoes in a baking dish, cooking it in a cast iron pan gives the potatoes deliciously crispy edges. Repeat two more times with the remaining potatoes. Everyone in the family loved them. Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Opt for … Hi Dorothy- I appreciate you’re feedback! I’m definitely giving this recipe a try as soon as possible! The amount that I fixed cooked for 1 hour 40 minutes. Unfortunately, it didn’t turn our the way I thought it would. A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. Hi Pamela- I appreciate your feedback! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. I was disappointed with this recipe, not what I was expecting. Repeat with the remaining potatoes, cheese, and cream, forming four layers. The potatoes absorbed all of the sauce. Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Yukon gold potatoes create a luscious, fork-tender texture, that pairs like a dream with the cream. Gently stir … Search “potatoes au gratin” on my website for the details. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot. Creamy scalloped potatoes are an excellent addition to the table. I'd love to see how it turns out! Freezing heavy cream is an easy way to preserve product: Replace the heavy cream called for in your recipe with an equal amount of evaporated milk. Then add the balance of cream and whisk until all mixed completely. Use heavy cream and a small amount of whole milk to make these scalloped potatoes creamy. The cream … Scalloped potatoes are a timeless side dish that’s celebrated for its multiple layers of tender and creamy spuds. Hi, I'm Jessica Gavin, a certified culinary scientist and author. But if you’d like to use half and half or heavy cream, you can! This great recipe is topped with … Continue to simmer, adjusti… I can’t wait to hear what you think about the recipe Bryan! It’s a visible change that looks like cottage cheese. Yukon gold potatoes are the best to use for scalloped potatoes. 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