Scalloped Potatoes Recipe
User Reviews
4.9
Scalloped Potatoes Recipe
Description
This Scalloped Potatoes Recipe involves slicing peeled Yukon Gold potatoes thinly, approximately an eighth inch thick, and soaking them in water to prevent browning. Butter is sautéed with diced yellow onions and garlic until soft, then combined with heavy cream and whole milk and heated to a simmer to infuse flavors into the creamy base.
The potatoes are drained, layered in a buttered baking dish with seasoning and cheese between layers, and the warmed cream mixture is poured over. Potatoes are pressed down to partially submerge them in the liquid, covered with foil, and baked in a moderately hot oven until tender and the surface is bubbling. This results in tender, rich, and cheesy potatoes with a silky texture and golden top.
The dish serves well as a comforting side, pairing with meats or roasted vegetables, suitable for gatherings or family meals. Using Yukon Gold potatoes ensures a creamy texture due to their waxy nature.
Ingredients
- 3 lbs potato peeled, Yukon gold variety
- 1/2 yellow onion
- 4-6 garlic cloves
- 1 tsp salt
- 1 tsp black pepper
- 3 cups cheddar jack cheese shredded
- 2 cups heavy whipping cream
- 1 cup milk whole
- 4 tbsp butter unsalted
Instructions
Preheat Oven to 375˚ F and butter a 9 x 13 glass baking dish.
- Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water.
- Sautee 4 tbsp butter with 1/2 medium chopped onion in a medium saucepan about 5 minutes or until onions are soft. Add pressed garlic and stir an additional 1 minute. Stir in 2 cups heavy whipping cream and 1 cup whole milk. Heat to a simmer then pour over potatoes once they are in the baking dish.
- Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1.5 cups of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.
- Pour the cream over the potatoes and push the potatoes down to submerge them into the cream. They won't be fully covered by cream and that's OK. Cover dish with foil and bake on the middle rack of the oven for 1 hour. Then remove foil and bake for another 30-45 minutes until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking. Potatoes should be easy to pierce with a fork when done.
User Reviews
Overall Rating
4.9
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