Does anyone have a recipe for scalloped potatoes that they love and would care to share it? Thanks
Not an exact art...
you will need:
thinly sliced yukon golds(or other waxy potato)- I use a mandoline for this task. 6-8 potatoes will generously serve 6 people(I mean generously- and with leftovers)
minced garlic(to taste)
herbs(thyme, rosemary and chives are great), optional
1. Toss sliced potatos with garlic, onion and herbs 1-2T of flour in a bowl. Season well with S&P.
2.. Liberally oil your baking dish( and cover with a layer or overlapping potatos.Make certain the onions and garlic are evenly scattered among the slices.
3. Fill to 1/2" of the top of your dish(as the dish bakes, layers will soften and collaspe some- the 1/2" gives enough room to turn the dish in the oven without slopping the dairy all over the place.
4. Cover potatoes with at least 1 cup cream, and continue with milk until entirely covered. Use all cream if you like, but don't go with all milk- not as rich, and the sauce tends to be runny.
5 Bake at 400 on a sheet pan on the lowest rack. Cover with foil for the first 30 minutes of baking and then continue to bake uncovered for 1 more hour- the dairy will bubble up and spill over. Total cooking time: 1.5 hours
6. Potatoes are done when you can easily insert a knife into the potatoes(no resistance) and the top is unformly brown and crispy.
You can add a hard cheese like parmesan to the potatoes layers without changing the cooking time or consistency. Play around- I don't have a recipe that I always follow because this is a flexible, rustic dish. Add herbs or don't. Add bacon or don't. Cheese? If you please. Leftover are just as good, so make plenty!
Hope that helps!
i'm looking forward to this thread. i love scalloped potatoes. the best i ever had were so lusciously tender, and the creamy component was in perfect balance with the potatoes. the dish was served with a beautiful rare tenderloin, with a horseradish sauce. i was a shameless piggy-poo that day.
I always use baking potatoes, because that's what Mom used, and because I like'em soft. She never used flour, just cracker crumbs, thin-sliced onion, butter, salt, pepper and milk, laying the potato slices in three layers, with crumbs etc. topping each one. Her killer version had two layers of potatoes, with a layer of thinly-sliced ham* between them. Then she'd pour in enough milk to come up JUST to the top layer of crumbs (easy to do if you use a glass pan) and bake it until it was brown and the milk was all absorbed.
I like to incorporate cheese - sharp cheddar, maybe pepper jack - into mine, and use panko crumbs (sometimes) instead of cracker crumbs. I also like to use evaporated milk.
* If you DARE use Spam in here you're probably going to Hell, but go ahead and invite me over anyway...
The very best potato gratin/scalloped potato dish I've made, and the best I've had outside of restaurants, is from Cooks Illustrated, November & December 1999: Holiday Potato Casserole with Gouda, Garlic and Thyme.
Here's the link, unfortunately only available to those who are CI-online members:
Whenever I've made this everyone clamors for the recipe.
I slice Idaho potatoes and one sweet onion on a mandoline. Put them in a large sauce pan, and add heavy cream to cover with salt, pepper and nutmeg. I bring them to a light boil and pour them into a buttered baking dish and cover with shredded Gruyere cheese. Bake at 400 degrees for 1 - 1 1/2 hours, until bubbly and brown. I used to add garlic but I find that it overpowers the other, more subtle flavors. We usually like to eat scalloped potatoes with a roast beef and I will roast a head of elephant garlic on the side to spread on the sliced meat.
No, I did a search on it and that came up. I used to belong to Cooks Illustrated web site, but when my year expired and it went up to $24, enough is enough. To me, that is a big rib off, especially since that is the "special rate" for those who also subscribe to the magazine. I'm at the point where I am mad enough to not renew my subscription.
here is the cook's illustrated recipe from someone's blog. although i don't see the gouda cheese....
do people ever layer the slices vertically, like cds in a jukebox? iirc, i've had them like this, though they were on a slight angle (60 degrees?), as i recall....
If you feel like something a little different, try goat cheese in your scalloped potatoes. So delicious!