The Best Scalloped Potatoes Ever
Hot and bubbly from the oven
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Scalloped Potatoes or Potatoes Dauphinoise
Colder weather just naturally makes us yearn for comfort food. Hearty stews. Rich, creamy soups. Loaves of warm, crusty bread. And, in my case, scalloped potatoes.
I have been making them the way my Mother did for years now, layering slices of potato with flour and butter, then pouring milk over the whole thing and dotting with more butter before popping them into the oven. A few months ago, I tried scalloped potatoes Dauphinoise that were so mouthwatering, I just knew I would never make them the same old way again. Some people might call this "au gratin" because of the cheese. Whatever the name, they are scrumptious.
This easy recipe takes scalloped potatoes to a new level. Cheesy and flavorful, you won't believe how good these are until you try them.
Cheesy, delicious scalloped potatoes
Tip for making scalloped potates
Waxy potatoes like new potatoes work well as they hold their shape well when used for dishes like scalloped potatoes. But don't be afraid to try your own favorite all purpose potato.
Ingredients for Cheesy Scalloped Potatoes
- 3 lbs waxy potatoes
- 6 ounces Gruyere cheese, grated
- 2 cups table cream
- 3 cloves garlic, peeled and crushed
- one pinch nutmeg
- 2 sprigs thyme, fresh
- 2 ounces butter, (optional)
Just a few easy steps to make this wonderful dishClick thumbnail to view full-size
Let's get cooking...
- Preheat oven to 350F
- Wash and peel the potatoes, then slice them into fairly thin slices (so they cook faster). Layer the potato slices, overlapping them slightly, in a heavy casserole or lasagna dish.
- Sprinkle a generous amount of the grated Gruyere on the first layer of potatoes, season with salt and pepper to taste, then start the next layer. Depending on the size of your dish, you will end up with 3 or 4 layers of potatoes and cheese. Don't worry if the layers and rows aren't perfectly neat.
- Add the cream, crushed garlic cloves, nutmeg and sprigs of thyme into a small saucepan and bring the cream to a gentle boil. Remove the garlic cloves and thyme, and pour the cream over the potatoes.
- Press the potatoes down with the back of a wooden spoon or spatula so the layers are nice and tight. Dot the top with butter (optional). Cover the dish with aluminum foil and pop it in the oven.
- Bake the potatoes for one hour, then remove them from the oven (careful, as it is very hot). Remove the foil and bake the potatoes for another 15 minutes or until they are nice and golden brown on top and the potatoes are cooked through. You can test to see if they are done by inserting a sharp knife in a few spots. If they seem too firm, give them another 10 minutes or so.
- Let them rest for about 10 minutes to make cutting them into slices easier. Enjoy!
For extra rich potatoes, use heavy cream instead of table cream
Based on 8 servings with no butter added
|Calories from Fat||162|
|% Daily Value *|
|Fat 18 g||28%|
|Saturated fat 11 g||55%|
|Carbohydrates 31 g||10%|
|Fiber 4 g||16%|
|Protein 11 g||22%|
|Cholesterol 26 mg||9%|
|Sodium 105 mg||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2017 Kaili Bisson