Home Dish Really Good Scalloped Potatoes

Really Good Scalloped Potatoes

Introduce

Chef :

Ryan Goodwin

Really Good Scalloped Potatoes

I don't like scalloped potatoes. They're usually kinda runny, and the potato slices are really thick. But, we had a bag of potatoes laying around and fashioned them into this nice New Years side dish to go with a big steak. By far my favorite scalloped potatoes. I used comté for this which is a French semi-hard cow's milk cheese. You can substitute gruyère for comté, or use any cheese you like really, I just recommend this one because it works well, melts nicely, and just a little bit on the sweet side.

Ingredient

Food ration :

4 servings
1/2 cup

cream

1 tsp

salt

1 clove

garlic

Cooking instructions

* Step 1

Slice your potatoes on a mandolin. They should be a little thicker than a quarter.
Image step 1

* Step 2

Add cream, salt, and pepper. With a microplane, peel and grate the garlic clove into the bowl. Mix well.
Image step 2

* Step 3

In a small casserole dish, arrange the potato slices neatly to form a layer. Pour in a little bit of cream, just enough to coat the potatoes. Grate some of the cheese over the layer as well. Repeat until you've used up all of the potatoes. On the top layer, add a sprinkling of paprika. NOTE: I used an 8.5"x 5.5" casserole dish. If you use a larger dish, you can either double the recipe or bake for less time.
Image step 3

* Step 4

Cover in foil and bake for 30 minutes.

* Step 5

Remove foil and bake for an additional 20 minutes.

* Step 6

At this point, you should be getting close, but you may need to bake a little longer. The dish is ready when the cream has reduced so that it can not be seen sloshing around in the dish, and there are only intermittent bubbles. You should have a nice bit of golden crust as you see in the main photo.

Note: if there is a photo you can click to enlarge it

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