Scalloped Potatoes au Gratin Recipe
User Reviews
5
Scalloped Potatoes au Gratin Recipe
Description
This recipe uses thin slices of potatoes arranged in three layers within a baking dish. Between layers, a smooth mixture of chicken or vegetable broth, sour cream, cornstarch, thyme, garlic powder, ground nutmeg, salt, and black pepper is poured. Generous amounts of shredded swiss and cheddar cheeses are sprinkled along with chopped scallions, creating a rich combination of flavors and textures.
The dish is baked covered, allowing the potatoes to soften and the cheese to melt and bind the layers together, resulting in a gratin that is creamy inside with a lightly golden top. The nutmeg and thyme introduce herbal and warm spice notes that complement the cheesy base. The dish can be served as a hearty side for meats or as a filling vegetarian main.
Cheese variations like colby, muenster, gouda, or pepper jack can replace the swiss or cheddar, adjusting the flavor profile to preference, as long as they melt well.
Ingredients
- 4 pounds potato or russet, Yukon gold variety
- 2 cups chicken broth (or vegetable broth)
- 2 cups sour cream
- 2 cups swiss cheese shredded
- 2 cups cheddar cheese shredded
- 1 cup scallions chopped
- 2 tablespoons cornstarch
- 2 tablespoon thyme 2 tsp dried thyme, fresh leaves
- 1 teaspoon garlic powder (or 2 cloves fresh minced garlic)
- ½ teaspoon ground nutmeg
- salt
- black pepper
Instructions
- Preheat the oven to 450 degrees F. Set out a 3 quart (9X13 inch) baking dish.
- Shred both the cheeses, then mix them together. (Use block cheese and shred it yourself, because it melts better than pre-shredded cheese.)
- In a medium bowl whisk the broth, sour cream, and corn starch together until very smooth. Then whisk in the thyme leaves, garlic powder, nutmeg, 2 teaspoons salt and 1/2 teaspoon cracked black pepper.
- Use a mandolin slicer, or sharp knife, to slice the potatoes into even 1/8 – 1/16 inch rounds. Make them as consistent as possible.
- Layer one-third of the potatoes in the bottom of the dish. (They do not need to be arranged in a certain way; random overlapping is fine.) Pour one-third of the cream mixture over the potatoes. Sprinkle with one-third of the cheese and half the chopped scallions.
- Repeat with the second layer of potatoes, liquid, cheese, and the remaining scallions. Add one final layer of potatoes, liquid, and cheese.
- Cover the pan tightly with foil and bake for 45 minutes. Then remove the foil and bake another 10-15 minutes, until the top is golden and bubbly around the edges, and the potatoes in the center are fork-tender.
- Let the scalloped potatoes rest for 10 minutes before serving so the cheese sauce thickens a little.
Notes
- Substitute swiss cheese with colby, muenster, gouda, or pepper jack to vary the flavor while keeping good melting quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 318kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 56mg | 19% |
| Sodium | 730mg | 30% |
| Potassium | 775mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 24mg | 27% |
| Calcium | 379mg | 38% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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