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