Weeknight Scalloped Potatoes

Scalloped potatoes normally means a protracted bake time, however not with this methodology! The whole lot begins on the stovetop so the potatoes are tender earlier than they even hit the oven. Meaning you get creamy, garlicky layers with a golden tacky prime in about half-hour. It’s weeknight-friendly, however fancy sufficient for vacation dinners.

These are excellent to serve alongside a roasted turkey breast or spiral ham.

Why My Recipe

• Fast stovetop begin quickens baking for a 30-minute facet dish.
• Easy substances with Parmesan, nutmeg, and garlic for taste.
• One-pan choice retains prep and cleanup minimal.

I don’t find out about you, however as a lot as I really like scalloped potatoes, I hardly ever make them as a result of they take too lengthy. This methodology is definitely tailored from a method developed by the sensible people over at Cook dinner’s Illustrated, and let me inform you, it’s a game-changer. By simmering the potatoes first, you narrow the baking time approach down whereas nonetheless getting all the things you like about scalloped potatoes. Parmesan, garlic, and a tiny pinch of nutmeg make the entire dish shine. And if you would like even fewer dishes, you possibly can maintain all of it in a small Dutch oven from begin to end.

Ingredient Notes

• Russet Potatoes: Their excessive starch content material helps thicken the sauce and retains the slices from falling aside. Slice them evenly, about 1/8-inch thick, for one of the best texture.
• Salted Butter: Utilizing salted butter simply means you gained’t want so as to add fairly as a lot salt later. In case you solely have unsalted, simply add an additional pinch of salt.
• Minced Garlic: Freshly minced has one of the best taste, however pre-minced from a jar works too. It simply has a barely extra bitter taste.
• Heavy Cream: You may substitute with half-and-half, however the sauce shall be barely thinner.
• Hen Broth: Vegetable broth works if you wish to maintain it vegetarian.
• Salt: Modify to style in case your broth is salted. Begin with much less and style as you go.
• Black Pepper: Freshly cracked pepper provides essentially the most taste.
• Floor Nutmeg: Only a contact enhances the creaminess of the sauce with out overpowering it.
• Parmesan Cheese: Freshly grated melts extra easily and offers higher taste than pre-shredded.

Potato Science

Potatoes aren’t all constructed the identical, and the kind you employ actually does change how your scalloped potatoes end up. The distinction comes right down to starch ranges.

Russet Potatoes (Excessive-Starch): That is the traditional alternative for a motive. Russets have plenty of starch, which implies as they cook dinner, they naturally thicken the cream into that silky sauce all of us love. Additionally they have a drier texture, in order that they absorb taste and keep in good, tender layers as an alternative of sliding into mush.

Yukon Gold Potatoes (Medium-Starch): In case you like your potatoes slightly creamier and buttery, Yukon Golds are a terrific choice. They don’t launch as a lot starch, so your sauce won’t be fairly as thick, however they provide you a wealthy, nearly custardy chew.

Purple Potatoes (Low-Starch/Waxy): Reds will completely maintain their form, however they don’t offer you a lot assist with the sauce. In case you use them, anticipate a firmer texture and a thinner cream base. Completely advantageous if that’s your model, but it surely gained’t really feel fairly like traditional scalloped potatoes.

Potato Slicing Choices

Even slices are the key to scalloped potatoes that cook dinner evenly and get that excellent tender chew. A mandoline will provide you with constant 1/8-inch slices very quickly, however should you don’t have one, a meals processor with a slicing blade or a sharp chef’s knife works too. Some cheese graters even have a slicing facet that may work.

In case you’re slicing by hand, minimize the potato in half lengthwise first for a flat floor. It makes issues safer and simpler.

Pan Selections

This recipe offers you two methods to bake: maintain all the things in a single pot or switch to a baking dish.

You probably have a smaller 2 to three quart oven-safe pot, you possibly can cook dinner and bake all the things in the identical dish. That’s the simplest route and it’s tremendous handy, however lots of people don’t have such a small oven-safe pot.

Most Dutch ovens are fairly massive, normally round 6 quarts, and that’s approach an excessive amount of area for this recipe. The potatoes will simply unfold out and gained’t bake up the best way you need. In that case, switch all the things right into a 9×9 pan or a 1 1/2 to 2-quart casserole dish to complete baking.

Tacky Variations

Parmesan retains this dish traditional, however you possibly can have enjoyable with the cheese right here.

Sharp cheddar provides a daring taste, Gruyère offers a nutty richness, and Fontina melts so properly into the cream. You may even do a mixture of any of them. Simply maintain the full quantity of cheese round 1/2 to 1 cup so the sauce doesn’t get too heavy.

Scaling the Recipe

Want greater than 4 servings? This recipe scales simply. For about 8 folks, double the substances and use a 9×13-inch baking dish. For a crowd of 12 to 16, triple the recipe and cut up it between two 9×13 pans. Take into account that bigger batches could take an additional 10 to fifteen minutes within the oven, so begin checking for doneness across the 30-minute mark.

Make-Forward Possibility

You may assemble the potatoes as much as 24 hours prematurely. Observe the recipe via simmering and transferring to your baking dish, then cowl tightly with foil and refrigerate.

If you’re able to bake, let the dish sit out for 20–half-hour whereas your oven heats, then prime with cheese and bake as directed. You might want so as to add 5–10 minutes because it’s beginning chilly.

Serving Ideas

Scalloped potatoes are a facet dish that goes with nearly all the things. They’re excellent with roasted chicken, a glazed ham steak, or a juicy beef ribeye. And truthfully? They’re so good you would possibly simply make them the star of the plate.