Servings:10-12
Not only are rich scalloped potatoes easy to make, but they go with everything from a weeknightroast chickento a Sundayroast beef. The key to thisclassic comfort foodrecipe is starting with waxyYukon Gold potatoesand slicing them thinly and uniformly. Equal amounts of heavy cream and whole milk result in the perfect tender texture and creamy consistency. Resist the urge to use lighter versions of either ingredient if it’s the real thing you’re after.
If you’re going touse a mandolineto slice the potatoes, be sure to watch our video for tips on applying even and consistent pressure while running your potato over the blade.
In a 3- to 4-quart saucepan, whisk the cream, milk, garlic, thyme, nutmeg, 2-1/2 tsp. salt, and 1 tsp. pepper. Bring to a simmer over medium heat, stirring occasionally, and then remove from the heat and let cool in the pan to room temperature. Strain through a fine sieve into a large liquid measuring cup.
安排在overla大约三分之一的土豆pping layer in the baking dish. Give the cream mixture a quick whisk and pour about a third of it over the potatoes. Repeat twice more with the remaining potatoes and cream mixture. Dot the butter over the top and cover with aluminum foil.
Bake until the potatoes are completely tender when pierced with a paring knife, 45 minutes to 1 hour.
Remove the potatoes from the oven and heat the broiler on high. Uncover the potatoes and gently press them down with a flat spatula so the cream mixture mostly covers them. Broil until nicely browned on top, 5 to 8 minutes. Let the potatoes rest for 5 to 10 minutes before serving.
Make Ahead Tips
The dish can be assembled up to 4 hours ahead, covered, and refrigerated. Let sit at room temperature while the oven heats. You can keep the cooked scalloped potatoes, covered, in a warm oven for up to 1 hour before serving.
I made two up last night in early prep for today’s Easter dinner. I realized as i was watching a movie later on with my husband that I did not add any onion or shallots to this dish. I kind of panicked, wondering did I miss them? Anyway, the proof will be in our meal today and I hope these are delicious. I hope they are not bland.
Great dish. I sprinkled flour over each layer of potatoes. I used 1 scallion plus 2 garlic cloves. It was perfect!
The end result was delicious, but, the next time, I'm going to add a roux.
In my case I made them the night before, reheated in the oven the next day without the foil to allow for Browning. The sauce never thickened, despite resting for 30 minutes.
They were tasty and plenty of compliments, but had to be served with a slotted spoon. Directions were followed to a T.
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