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 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.
1 cup grated 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 thin slices. If you have a mandoline or a slicing option on your food processor, now is the time to use it. Melt the butter over medium heat in a large pot. Add the minced onion and cook until tender and slightly golden. Add the garlic and cook for about 30 seconds. Add the potatoes, dry herbs and bay leaf. Pour in the heavy cream and milk. Bring to a boil and then reduce to a simmer. Season with 2-2 1/2 teaspoons salt, 1/2 teaspoon pepper. You can also add fresh thyme. Cover the pot and cook on medium-low heat until the potatoes are about 3/4 way cooked through, 10-15 minutes. Discard the bay leaf.
Pour into a 13×9 inch baking dish and even it out. Top with crushed potato chips and shredded cheese. Bake for 15-25 minutes, until bubbly and cheese is melted and golden.
How To Prep The Scalloped Potatoes in Advance:
You can make this dish ahead of time and store in the refrigerator until you’re ready to bake it.
Prepare the scalloped potatoes by cooking them on the stove, transfer them to a baking dish, top with cheese and chips, cover with aluminum foil and store in the refrigerator until you are ready to serve it. Allow it to come to room temperature, at least 15-20 minutes, before putting in the oven and bake as instructed.
How perferct is this to serve for company or on a busy day?