Cooks Illustrated Scalloped Potatoes With Thyme And Bay Recipes

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COOK'S ILLUSTRATED SCALLOPED POTATOES RECIPE - (3.8/5)



Cook's Illustrated Scalloped Potatoes Recipe - (3.8/5) image

Provided by lesliejanous

Number Of Ingredients 11

2 tablespoons unsalted butter
1 small onion , minced
2 medium cloves garlic, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons table salt
1/2 teaspoon ground black pepper
4 pounds russet potatoes , peeled and cut into 1/8-inch-thick slices
1 cup (4 ounces) shredded cheddar cheese

Steps:

  • Heat oven to 350 degrees Fahrenheit. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving. Tips: For the fastest and most consistent results, slice the potatoes in a food processor. When the potatoes were cut thicker than 1/8 inch, they slid apart when served. Yet when cut much thinner, the layers melted together, producing a mashed potato-like texture. At exactly 1/8 inch, the potatoes held their shape yet remained flexible enough to form tight, cohesive layers. Although it is possible to cut 1/8-inch slices by hand, it is far easier when using a food processor or mandoline.

COMFORTING SCALLOPED POTATOES



Comforting Scalloped Potatoes image

Spread warm wishes and full bellies with this delightful dish from Amber Wilson of For The Love Of The South

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h10m

Yield 4

Number Of Ingredients 8

2 pounds Yukon Gold potatoes, peeled, sliced 1/4-inch thick
1 whole garlic clove
4 tablespoons unsalted butter, melted, plus more for greasing pan
2 cups heavy cream
1 tablespoon fresh thyme, leaves only
1 cup freshly grated Parmesan cheese, divided
Salt and pepper to taste
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.
  • Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
  • Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.
  • With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.
  • Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.

Nutrition Facts : Calories 779.6 calories, Carbohydrate 45.3 g, Cholesterol 211.2 mg, Fat 61.5 g, Fiber 3.7 g, Protein 15 g, SaturatedFat 38.2 g, Sodium 405.1 mg, Sugar 0.3 g

QUICK SCALLOPED POTATOES



Quick Scalloped Potatoes image

Scalloped potatoes started on the stove top, finished in the oven, with no cream soup. From Cook's Illustrated. Posted in response to a request. Cook time includes cooling.

Provided by Monstr

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 medium onion, minced (about 1 cup)
2 cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon chopped fresh thyme leave
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
2 1/2 lbs russet potatoes, peeled and sliced 1/8 inch thick (about 5 medium)
1 cup low-sodium chicken stock
1 cup heavy cream
2 bay leaves
4 ounces cheddar cheese, shredded (1 cup)

Steps:

  • Heatoven to 425 degrees.
  • Melt butter in large Dutch oven over medium-high heat until foaming subsides.
  • Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
  • Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
  • Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
  • Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes.
  • Discard bay leaves.
  • Transfer mixture to 8-inch-square baking dish (or other 1½-quart gratin dish); sprinkle evenly with cheese.
  • Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
  • Cool 10 minutes before serving.

Nutrition Facts : Calories 603.7, Fat 37.5, SaturatedFat 23.4, Cholesterol 126.5, Sodium 944.4, Carbohydrate 55.1, Fiber 6.8, Sugar 3.6, Protein 14.5

SCALLOPED POTATOES - LIGHT HEALTHY VERSION - COOK'S ILLUSTRATED RECIPE - (4.7/5)



SCALLOPED POTATOES - LIGHT HEALTHY VERSION - Cook's Illustrated Recipe - (4.7/5) image

Provided by lesliejanous

Number Of Ingredients 18

LIGHTER SCALLOPED POTATOES
Serves 8. Published April 20, 2007.
The quickest way to slice the potatoes is in a food processor fitted with a 1/8-inch-thick slicing blade. Halve the potatoes crosswise and put them in the feed tube cut-side down so that they sit flat
INGREDIENTS
1 medium onion . minced
1 teaspoon vegetable oil
1/2 teaspoon table salt
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon minced fresh thyme leaves
1/4 teaspoon ground black pepper
2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8 inch thick
2 cups 2% milk
2 bay leaves
2 teaspoons cornstarch
1 tablespoon water
3 tablespoons light cream cheese
2 ounces grated Parmesan cheese (about 1 cup)
PER SERVING: Cal 210; Fat 5 g; Sat fat 2.5 g; Chol 15 mg; Carb 35 g; Protein 8 g; Fiber 3 g; Sodium 340 mg

Steps:

  • LIGHTER SCALLOPED POTATOES Serves 8. Published April 20, 2007. The quickest way to slice the potatoes is in a food processor fitted with a 1/8-inch-thick slicing blade. Halve the potatoes crosswise and put them in the feed tube cut-side down so that they sit flat on the surface of the slicing disk. A mandoline or V-slicer is the other option. Don't try to slice the potatoes with a knife; you won't get them thin enough. It is best to assemble all of your ingredients before slicing the potatoes. If the potato slices discolor as they stand, put them in a bowl and cover with the milk in the recipe. Don't be tempted to slice the potatoes and store them in water-this will remove some of the starch that is necessary to thicken the milk. This recipe was published in our cookbook The Best Light Recipe. INGREDIENTS 1 medium onion . minced 1 teaspoon vegetable oil 1/2 teaspoon table salt 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon) 1 teaspoon minced fresh thyme leaves 1/4 teaspoon ground black pepper 2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8 inch thick 2 cups 2% milk 2 bay leaves 2 teaspoons cornstarch 1 tablespoon water 3 tablespoons light cream cheese 2 ounces grated Parmesan cheese (about 1 cup) PER SERVING: Cal 210; Fat 5 g; Sat fat 2.5 g; Chol 15 mg; Carb 35 g; Protein 8 g; Fiber 3 g; Sodium 340 mg

SAVORY SCALLOPED POTATOES



Savory Scalloped Potatoes image

This savory side dish is cheesy and creamy, perfect for a potluck or a weeknight family dinner. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Original.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 55m

Yield 8

Number Of Ingredients 13

6 Yukon Gold potatoes
3 tablespoons butter, or more to taste
3 tablespoons all-purpose flour
1 bay leaf
2 cups Almond Breeze Original OR any Almond Breeze Almond-Cashew Blend
1 clove garlic, sliced
1 teaspoon ground nutmeg
2 teaspoons fresh thyme leaves
½ cup grated Parmesan cheese
1 cup vegetable stock
Salt and pepper to taste
Cooking spray
1 cup shredded Cheddar cheese

Steps:

  • Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
  • In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
  • Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
  • Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 21.6 g, Cholesterol 30.7 mg, Fat 11.4 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 6.7 g, Sodium 286.6 mg, Sugar 0.3 g

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Top Asked Questions

How long does it take to bake a scalloped potato?
Scalloped potatoes are a classic holiday side. Here’s how to achieve potato perfection — with 20 minutes of baking time, not two hours. (Courtesy Yelena Yemchuk) We’ve all had not-worth-the-calories scalloped potatoes, the kind that take two hours to roast and still emerge unevenly tender, with a sauce that’s more gloppy than creamy.
How to cook potatoes in a Dutch oven?
Heat oven to 350 degrees. Melt butter in a large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper and potatoes and bring to a simmer.
Are scalloped potatoes really not worth the calories?
We’ve all had not-worth-the-calories scalloped potatoes, the kind that take two hours to roast and still emerge unevenly tender, with a sauce that’s more gloppy than creamy. Bridget Lancaster, Julia Davison and the rest of their crew at America’s Test Kitchen know exactly what we’re talking about here. They’ve experienced it, too.
What is the best way to thicken up a scalloped potato?
America’s Test Kitchen’s Ultimate Scalloped Potatoes. First, Lancaster and Davison say, use russet potatoes and slice them with a food processor for uniform potato slices that are 1/8-inch thick. Any thicker and they’ll slip and slide when you serve them; thinner and you end up with mush. Second, don’t use flour to thicken...

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