The One True Scalloped Potatoes Recipe
Dec. 16th, 2024 02:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
abracanabraI finally found The One True Recipe that will get my daughter to like potatoes! True facts: she's like the only kid who hates French fries, mashed potatoes, etc.
INGREDIENTS
3 clove garlic, lightly smashed and peeled
Unsalted butter, room temperature, for pan
4 pounds peeled and thinly sliced potatoes, pref. Yukon Gold potatoes (8 medium)
2 c. heavy cream
2 c. whole milk
1 tsp. dried sage (or thyme or other seasonings)
1 Tbsp. coarse salt
1/2 tsp. freshly ground pepper
1/4 c. grated Gouda cheese
2 c. grated extra-sharp white Cheddar cheese (we like Cabot Cheddar)
2 thick-cut slices of ham, diced
INSTRUCTIONS
1. Preheat oven to 375°F. Rub the bottom and sides of a 9x13 baking dish with crushed garlic cloves; reserve garlic. Butter pan.
2. Add potatoes and garlic to a large pot with 2 c. cream, 2 c. milk, 1 tsp. sage, 1 Tbsp. coarse salt, 1/2 tsp. pepper.
3. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool 10 minutes.
4. Layer by thirds: 1/3 potatoes, 1/3 cheese mixture, 1/2 diced ham etc. (No ham on top layer, just cheese.) The potato layer should include the cooking liquid and the garlic. Leave no cream behind!
5. Cover pan with parchment paper (to keep from sticking), followed by tin foil.
6. Bake 40 minutes, until potatoes are tender when pierced.
7. Remove foil. Turn oven to broil. Broil until lightly browned in spots on top, 3-5 minutes.
8. Cool 15 minutes before serving. This is important! Otherwise the layers will not stick together and it will be a hot mess.
ADVANCE PREP
Without the last layer of cheese, you can cover tightly with saran wrap (no oxygen between the wrap and the potatoes) and refrigerate for a day in advance. Remove from fridge 30 minutes before baking, let come up to room temp, and then add final layer of cheese before baking as directed.
INGREDIENTS
3 clove garlic, lightly smashed and peeled
Unsalted butter, room temperature, for pan
4 pounds peeled and thinly sliced potatoes, pref. Yukon Gold potatoes (8 medium)
2 c. heavy cream
2 c. whole milk
1 tsp. dried sage (or thyme or other seasonings)
1 Tbsp. coarse salt
1/2 tsp. freshly ground pepper
1/4 c. grated Gouda cheese
2 c. grated extra-sharp white Cheddar cheese (we like Cabot Cheddar)
2 thick-cut slices of ham, diced
INSTRUCTIONS
1. Preheat oven to 375°F. Rub the bottom and sides of a 9x13 baking dish with crushed garlic cloves; reserve garlic. Butter pan.
2. Add potatoes and garlic to a large pot with 2 c. cream, 2 c. milk, 1 tsp. sage, 1 Tbsp. coarse salt, 1/2 tsp. pepper.
3. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool 10 minutes.
4. Layer by thirds: 1/3 potatoes, 1/3 cheese mixture, 1/2 diced ham etc. (No ham on top layer, just cheese.) The potato layer should include the cooking liquid and the garlic. Leave no cream behind!
5. Cover pan with parchment paper (to keep from sticking), followed by tin foil.
6. Bake 40 minutes, until potatoes are tender when pierced.
7. Remove foil. Turn oven to broil. Broil until lightly browned in spots on top, 3-5 minutes.
8. Cool 15 minutes before serving. This is important! Otherwise the layers will not stick together and it will be a hot mess.
ADVANCE PREP
Without the last layer of cheese, you can cover tightly with saran wrap (no oxygen between the wrap and the potatoes) and refrigerate for a day in advance. Remove from fridge 30 minutes before baking, let come up to room temp, and then add final layer of cheese before baking as directed.