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. Repeat layering potatoes and cheese until you fill the dish. Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Regards. Total Carbohydrate Opt for … Everyone in the family loved them. Scalloped potatoes are typically thicker in size, about 1/4-inch compared to 1/8-inch thick pieces for au gratin. Pour 1/3 cup cream mixture over potatoes; sprinkle with 3 tablespoons Parmesan. How to make homemade scalloped potatoes. Even though this doesn’t affect the taste, the texture is compromised. Creamy scalloped potatoes are an excellent addition to the table. I made these last night and they were delicious! Simmer heavy cream with garlic, thyme, and salt. Pour mixture into a large casserole dish. This provides distinctive layers that don’t fall apart when serving. Place small pieces of butter on top to prevent sticking to the foil. Cover dish with foil and bake for 40 minutes. An American favorite dish...SCALLOPED POTATOES, also know as AU GRATIN POTATOES. However, if you need to substitute with another cheese variety, try Emmental, Jarlsberg or Beaufort. Drain potatoes and pat dry with paper towels. Scalloped Potatoes Easy Restaurant Potato Recipe. This recipe is so easy and wonderful! A crowd-pleasing and easy side dish! While you can make Gruyere scalloped potatoes in a baking dish, cooking it in a cast iron pan gives the potatoes deliciously crispy edges. Once you nail this recipe, experiment with different herbs, cheeses, or different kinds of potatoes for variety. Scalloped Potatoes are made with cream/milk in the sauce. Add the salt and pepper, and stir well. Whisk and then evenly pour a third of the milk mixture over the potatoes. The preparation is straight forward, however, if you don’t select the right ingredients, the texture and consistency won’t meet expectations. Whisk in flour until well-combined, then … I then layered mine in a greased 2.75 square glass baking pan. Then add the balance of cream and whisk until all mixed completely. 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. Hi, I'm Jessica Gavin, a certified culinary scientist and author. Wash and peel potatoes, cut into ¼-inch thick slices. You can do whatever amount of potatoes you want and then just pour heavy cream within one inch below top of potatoes. Sprinkle a little black pepper on top. Repeat layering two more times with the remaining potatoes and cream. Unfortunately, it didn’t turn our the way I thought it would. Cover with foil and place in the … 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. I have an au gratin potatoes dish that is similar but with a heavier cream sauce. I think you may be looking for more of a roux-based potato dish that has a creamier consistency. Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Search “potatoes au gratin” on my website for the details. thank you. This scalloped potato recipe provides a tasty base and it’s easy to incorporate cheese if you’d like. Cream Cheese Scalloped Potatoes are an easy, cheesy potato recipe! Once this is done, remove from oven and sprinkle the cheese on top and place back in oven until bubbly. Cool to room temperature while preparing the potatoes. Continue to simmer, adjusti… Don’t try to skimp on fat calories and use half and half. They are also a little bit harder to work with since they are smaller than Russet potatoes. Arrange a third of the sliced potatoes in overlapping rows, about 4 rows in the baking dish. Remove thyme and transfer milk mixture to a large measuring cup. I kept this recipe classic and felt that the combination of heavy cream and waxy potatoes don’t need extra cheese. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot. Set the oven rack to the middle position and preheat to 375ºF (191ºC). Great to hear that you enjoyed the potato recipe Denise! Red and yukon gold potatoes are my favorite for scalloped potatoes… Good point about the heavy cream that I didn’t know. Some common ingredients added are cheese and ham. Maybe that is where I went wrong. When milk is heated to near boiling, the proteins become unstable and start to separate. This great recipe is topped with … Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes. It’s a simple recipe that bakes together thinly sliced potatoes with rich cream. I like to serve them with pan seared ribeye steaks, beef stew, or roasted chicken. The piping hot potato casserole is a stunning addition to any meal. Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers. I used a mandoline to slice the potatoes which was great so all slices were even. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. I’ve done this with my potatoes au gratin recipe with successful results. It confuses me sometimes when there is a lot of preamble before the actual recipe ingredients are at the bottom of the information. Heat to a simmer then pour over potatoes once they are in the baking dish. Scalloped potatoes baked in a creamy garlic and herb sauce. For me, figuring out the side dishes is the most difficult part of planning our holiday meals. Never used cream/garlic mix, etc., before. Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Will definitely make again! Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add the potatoes, adding more cream, if necessary, to completely cover the potatoes. Pour cream over all the potatoes. Also there was not enough sauce for the amount of potatoes. Hello Jessica. Other waxy potatoes like gold (similar to Yukon gold) or red potatoes can be used. Please read my disclosure policy. Yum! The cream … 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. ... Add 1/4 of heavy cream and keep stirring until flour/butter cream mixture starts to thicken. I used 5 medium russet potatoes and 3 cups of heavy cream. Scalloped potatoes are a timeless side dish that’s celebrated for its multiple layers of tender and creamy spuds. I love scalloped potatoes! They are a waxy type of potato which means it holds its shape well after baking. 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. Add chopped garlic to the top of the casserole. 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! Pour a quarter of the cream over top. Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. However, over time the two names have been used interchangeably which is why it’s easily confused. Scalloped Potatoes are thinly sliced potatoes cooked in layers with some form of cream sauce. Sprinkle some of the cheese. If it becomes browned and tender but is still runny stir and place back in oven until thickened. Other types of potatoes can be used like white, yellow, Red Bliss, or even sweet potatoes. Put enough heavy cream to come one inch below top of potatoes. Scalloped Potatoes consist of thinly sliced potatoes (of any variety) layered in a casserole dish and baked with heavy cream or milk. Heavy cream with a little bit of whole milk to lessen the thickness gave the perfect, super creamy consistency with no curdling. I'm a culinary school graduate, cookbook author, and a mom who loves croissants! Grease the bottom and sides of an 8-Inch square baking dish with 1 tablespoon of melted butter. In addition, traditionally scalloped potatoes do not contain cheese, while gratin potatoes do contain cheese. Must admit I don’t recall seeing anything in the ingredients [unless I missed them] for a roux except butter. Heavy whipping cream. Remove foil and bake to lightly brown the surface. Another way to make creamy potatoes is to thicken the sauce with a roux. Get my essential cooking techniques that I learned in culinary school. Thanks for the recipe. But if you’d like to use half and half or heavy cream, you can! The fat content in cream … Spray a 9x9 baking dish with cooking spray, set aside. A traditional scalloped potato dish consists of thinly sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs. Wait 10 minutes before serving. Thinly slice potatoes to ¼-inch thick pieces for even cooking. 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! Butter a baking dish and layer … Thin slices of Yukon gold potatoes create tender layers in this casserole. Arrange half of the potatoes in the prepared casserole dish overlapping each other. Using Gruyere cheese gives these scalloped potatoes a creamy, nutty, sweet and slightly salty flavor. These potatoes also have a buttery, creamy texture that complements the sauce. After experimenting with whole milk, half-and-half, and heavy cream, I found that heavy cream gave the best velvety consistency without curdling. 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. If you like a cheesy crust, broil for a few minutes right before serving for a browned and bubbly surface. Garnish with parsley and black pepper. Evenly sliced potatoes will cook more consistently … use a mandolin. The rest of the recipe works fine, I add more cheese because I’ cheesy!! This recipe calls for ingredients you may already have in your fridge and pantry, which is our favorite type of recipe. 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. Some recipes may even use a mixture of heavy cream and milk. It’s a visible change that looks like cottage cheese. Repeat with the remaining potatoes, cheese, and cream, forming four layers. Tag @jessica_gavin on Instagram. I enjoy making family friendly recipes while sharing cooking tips and knowledge of food science. 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. 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. The only seasoning on the potatoes was salt and pepper; hence, they went with nearly every dish on the menu. Scalloped potatoes baked in a creamy garlic and herb sauce. * Percent Daily Values are based on a 2000 calorie diet. I'd love to see how it turns out! I suggest using a mandolin for this. 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. The amount that I fixed cooked for 1 hour 40 minutes. Perfect for holidays and weeknights – these scalloped potatoes make a great side dish! Add a layer of potatoes to the prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Use half-and-half instead of heavy cream and cut back the cheddar cheese on top to 1 cup instead of 1.5 cups. Layer half of the potatoes into the baking dish. Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers. The best scalloped potatoes are made with Russet potatoes. Thin slices of Yukon gold potatoes create tender layers in this casserole. Stir in ham. Will other cheeses work with scalloped potatoes… Use heavy cream and a small amount of whole milk to make these scalloped potatoes creamy. A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. Slice the potatoes very thin, ⅛th of an inch. HOW TO MAKE THE BEST SCALLOPED POTATOES: Preheat the oven to 350°F. (More About Me). Stir in 2 cups heavy whipping cream and 1 cup whole milk. Create an account easily save your favorite content, so you never forget a recipe again. Melt butter in a medium saucepan set over medium heat. Just slice, layer, and bake! In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes. This post may contain affiliate links. No need to use heavy cream for the cheese sauce, whole milk works just as well. 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