Scalloped Potatoes

Scalloped Potatoes 2 (550x367) Scalloped potatoes are absolutely divine. This recipe is not for calorie counters, because there are plenty to count in this dish. Which is why I don’t bother counting. Once in a while, it’s permissible to savor every bite of something that tastes this delicious.

Most scalloped potato recipe bake the potatoes in a bechamel sauce, a white sauce made with butter, flour and dairy. However, this usually results in a gloppy, mushy potatoes. This recipe simply cooks the potatoes in cream and milk, which is why the potatoes have a velvety, light texture. Since potatoes are starchy, they provide a perfect thickness to the cream. Another awesome technique for these potatoes is precooking them in the cream before baking in the oven, which drastically reduces the amount of baking time. Topped with a crunchy sprinkling of crushed potato chips and melted cheese, it’s a perfect texture contrast. Not to mention how pretty it is. It couldn’t be easier than this.  

Most of the time when I find a recipe, I usually adjust the recipes to my taste, but when I use America’s Test Kitchen (Cook’s Illustrated), I rarely have to do any adjusting. They are my most trusted source when it comes to the kitchen. This is another example of a great recipe which I very slightly adjusted.

Yields: 9×13 inch casserole

Ingredients:

2 Tablespoons butter

1 onion, minced

2-3 garlic cloves, minced

3 cups heavy cream

1 cup milk

4 lbs russett potatoes

salt, pepper

1 dry bay leaf

1 cup cheese (Mozzarella, Cheddar, Parmesan, Provolone, etc)

1 cup potato chips, crushed

Preheat the oven to 350 degrees.

Peel and slice the potatoes into 1/8 inch circles. If you have a mandoline or a slicing option on your food processor, now is the time to use it.  IMG_0526 Melt the butter over medium heat in a large pot. Add the onions and cook until tender and slightly golden.  IMG_0530 Add the garlic and cook for about 30 seconds. Add the cream, milk, bay leaf and potatoes.  IMG_0532 Season with 2-2 1/2 teaspoons salt, 1/2 teaspoon pepper. You can also add fresh thyme. I recommend McCormick’s Montreal Chicken seasoning. Bring to a boil, cover, and cook on medium-low until the potatoes are just cooked through, 10-15 minutes.  IMG_0541 Discard the bay leaf. Pour into a 13×9 inch baking dish. Top with crushed potato chips and shredded cheese.  IMG_0558 Bake for 15-25 minutes, until bubbly and cheese is melted and golden. When the potatoes are cooked through, broil the dish for 2-5 minutes, to crisp up the cheese.

Scalloped Potatoes You can make this dish ahead of time and store in the refrigerator until you’re ready to bake it. Allow it to come to room temperature, at least 15-20 minutes, before putting in the oven. How perferct is this to serve for company or on a busy day?

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Comments

  1. Tatyana V says

    Olga, thank you so much for such an easy version of scalloped potatoes. I love it but the recipe that I have has too many ingredients and too much work. Thanks again, I will definitely try it :)

  2. Tanya Sem says

    This looks amazing! I think I’m going to try making this for dinner tonight! Thanks for such amazing recipes! I’m starving just looking at this one :)

  3. Alina says

    Thank you for this recipe. I made it for a family gathering (I actually put it together the night and added the chips and the cheese right before baking it the next day) and it was amazing! Even those siblings who eat ONLY mashed potatoes, tried it, loved it, and then had some more of it!

    • olgak7 says

      Good question! The great thing about scalloped potatoes is that you can serve them with just about anything. Here are some really good options: Tender Chicken Patties, Chicken Saltimbocca, Easy Baked Chicken Wings, Cheesy Chicken Meatballs, Honey-Garlic Glazed Meatballs, Broiled Salmon or BBQ Ribs. I really like serving green beans with Scalloped Potatoes, Tomato Salad or Crunchy Cabbage Cucumber Salad. Hope that helps:).

  4. Yelena says

    Have you tried using half and half for this recipe? Also does it have to be russett potatoes? I only have yellow. Thanks.

    • olgak7 says

      Yelena,
      Yep, I’ve tried it with half and half. The potatoes turn out a little watery and not as creamy and luscious as when you use cream. You can use yellow potatoes too. I usually have yellow potatoes in my house, so I’ve used them before. Russets work better for this recipe, but yellow will be just fine.

  5. natalia says

    I use yellow potatoes , but than I cut them as wedges instead of chips, this way popatoes don’t mash, cz yellow potatoes are more tender than russets. My husband likes scalooped potatoes better than any other potatoes. :) I do it just a little bit different , without cheese, but the idea is the same. :)

  6. Elian says

    Hi Olga, just made this dish and it came out absolutely delish! I’m coming back for more recipes in the near future:) Good job!

  7. Yana says

    Olga, these potatoes turned out absolutely delicious!!! I was wondering if it would be ok to add bacon bits on top? Or would it change the potatoes too much? This recipie is absolutely awesome!!!

  8. Brandi says

    I seriously love your website.. Very nice colors & theme.
    Did you build this web site yourself? Please reply back
    as I’m wanting to create my own personal website and want to learn where you got this from or exactly what the theme is called. Thanks!

  9. Mariya G says

    I make this potatoes all the time :) so yummy. One thing though how and when can I add meat to here like chicken or ham to make it just one meal cuz my hubby has to have meat with everything. Thank you!:)

    • says

      Mariya,
      I usually serve this as a side dish with another meat dish.
      However, if you want to make it one meal in one dish, you can chop up some ham or cooked chicken or sausage and add it right to the potatoes when you’re cooking them with the dairy.

  10. Mia says

    i made this dish this sat evening and finished baking on sunday when guest came over and it turned out so so good! :)
    everybody like those potatoes!
    thanks! :)

  11. Yuliya says

    Hi Olga,
    This might be a silly question but if I make this before church and leave it out to cool (2-3 hours) while we go to church and Come back with guests and bake it than, do you that will be ok? Won’t go bad? Since i won’t have a chance to put it away In the fridge.

    • says

      It shouldn’t spoil, Yuliya. If you can, wrap it up in a heated blanket, so that it stays as warm as possible. Also, you can pre make it the day before serving it, and simply bake it when you come home from church.

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