MOM'S SCALLOPED POTATO GRATIN
These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was "supposed" to be made--and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place.
Provided by Chef John
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
- Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
- Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
- Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
- Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 29.2 g, Cholesterol 31.9 mg, Fat 10.8 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 6.6 g, Sodium 131.6 mg, Sugar 5.9 g
SCALLOPED POTATO GRATIN
Is there anything better than a molten, golden-topped potato gratin? I don't think so, either. This one stays fairly classic - scented with sage, garlic and nutmeg, then showered with lots of nutty Gruyère. My tweak is in form rather than flavor. Instead of piling the potatoes an inch or two deep in a gratin dish, I shingle the slices in a shallow sheet pan. It gives the whole thing a more elegant look, and you get maximum browning and crunch on top. There's less of the gooey center, but what it loses in ooze it makes up for in increased surface area for the crisp-edged baked cheese.
Provided by Melissa Clark
Categories weekday, casseroles, vegetables, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees, and brush 1/4 cup butter on a rimmed 17-by-13-inch baking sheet. Brush one or two pieces of foil (enough to cover the top of the pan) with more butter. Set the foil aside.
- In a medium pot, bring the cream, sage, garlic, nutmeg, and a pinch of salt to a simmer. Simmer until reduced by a quarter, about 15 minutes.
- In a large heatproof bowl, lightly beat the eggs. Beating constantly, gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking to prevent the eggs from curdling. Set aside.
- Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch-thick rounds.
- Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3/4 teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with 1/2 cup cheese. Repeat the layers of potato, seasoning and egg mixture. Top with the remaining 1 3/4 cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes. Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
SCALLOPED POTATOES AU GRATIN
I FOUND I could cut down the time in preparing scalloped potatoes by first simmering them on top of the stove in an ovenproof skillet and then slipping it into the oven to finish them nicely with a brown crust.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place half of the potatoes in a greased small ovenproof skillet; sprinkle with 1 teaspoon flour. Repeat layers. Sprinkle with salt, pepper and nutmeg. Dot with butter., Add enough cream to fill skillet about three-fourths full. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until most of the liquid is absorbed. , Carefully place skillet in oven. Bake, uncovered, at 350° for 10-15 minutes or until bubbly and potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 353 calories, Fat 17g fat (11g saturated fat), Cholesterol 72mg cholesterol, Sodium 301mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
SCALLOPED POTATOES AU GRATIN
Talk about comfort food; this side dish can instantly brighten my mood. Everything that is great about comfort food is woven into this dish: melted cheese, creamy sauce and buttery potatoes. Need I say more?!
Provided by Kelsey Nixon
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
- Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.
SCALLOPED POTATO GRATIN
I found this recipe on the food network site and it is by Tyler Florence. It was from the "Christmas made easy" episode. Sounds really good and received high ratings from the reviewers. Note: I usually find that I need to cook my potatoes for an hour or more, but wrote his specific directions.
Provided by diner524
Categories Potato
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
- While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Nutrition Facts : Calories 540.3, Fat 36.9, SaturatedFat 22.9, Cholesterol 133.3, Sodium 239, Carbohydrate 43.3, Fiber 5.1, Sugar 2.1, Protein 11.3
SCALLOPED POTATOES RECIPE (THE SKINNY VERSION)
These are much skinnier than our original scalloped potatoes but still taste incredibly indulgent and are loaded with flavor. It's creamy and low fat. Score!
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 1h15m
Number Of Ingredients 11
Steps:
- Butter the bottom and sides of a 9x13 casserole dish.
- Using a mandolin, thinly slice potatoes into rounds about 1/8" thick. Place potato slices in a bowl with cold water while you prep the sauce. This keeps them from discoloring and removes some of the starch. Drain potatoes well, just before you put them in your casserole dish.
- In a medium sauce pan over medium/high heat, melt 4 Tbsp butter. Add finely diced yellow onion and saute until soft and golden (5 min). Add pressed garlic cloves and saute another 1-2 min, stirring constantly, until fragrant. Whisk in 2 Tbsp flour and cook another 1 min until flour is golden. Add 1 1/2 cups milk and 1 cups chicken broth. Whisk mixture until smooth and bring to a simmer. Stir in 1/2 Tbsp sea salt and 1/2 tsp pepper (or season to taste). Remove from heat.
- Drain potatoes and arrange half of them in the bottom of your casserole dish (it doesn't matter how the first layer is arranged, just separate the potato slices as you put them in). Pour half of your sauce over the top and sprinkle with 1/4 cup parmesan cheese. Repeat with remaining potatoes, sauce and top with 1/4 cup parmesan cheese. I made the second layer of potatoes prettier for presentation.
- Cover with aluminum foil and Bake in the center of the oven at 400˚F for 55 minutes then uncover and broil another 3-5 minutes or until the top is golden brown. Garnish with green onion if desired and serve.
SCALLOPED POTATO GRATIN
For a rich and creamy side, try Tyler Florence's ultimate Scalloped Potato Gratin recipe from Food Network.
Provided by Tyler Florence
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
- While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
SCALLOPED POTATOES (AU GRATIN)
This Scalloped Potato recipe is deliciously tasty and creamy! It's an elegant way to serve potatoes which go very well with a wide variety of dishes!
Provided by CLUBFOODY
Categories Vegetable
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400ºF and generously butter a 3-quart (9 x 13-inch) casserole dish. Layer ½ of the potato sliced into bottom. In a medium-size saucepan over medium heat, melt butter and sauté onion with garlic for 3 minutes. Using a slotted spoon, transfer onion mixture over the potatoes in the prepared casserole dish; set aside.
- Return saucepan to stovetop and pour cold milk. Bring to a simmer and add cheese, stirring until cheese has melted completely. Pour cornstarch mixture and stir until sauce thickens. Pour ½ cheese sauce over onion mixture and season with black pepper and cayenne. Add the remaining potatoes and pour the remaining sauce; season with black pepper and cayenne once again. Cover dish with greased aluminum foil and bake 1 ½ hours in the preheated oven. Remove foil for the last 15 minutes for golden brown top.
- Note: Sprinkle with Panko® for extra crispiness or use green onions and, crumbled and cooked bacon.
Nutrition Facts : Calories 412.7, Fat 23.2, SaturatedFat 14.6, Cholesterol 70.9, Sodium 294.1, Carbohydrate 37.9, Fiber 4.5, Sugar 2.4, Protein 14.7
EASY SCALLOPED POTATOES AU GRATIN
It only takes 15 minutes to prep our easy scalloped potatoes au gratin. But the results-cheesy, creamy and delicious-are hugely rewarding.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 min.; whisk until cream cheese is melted and mixture is blended. Gradually stir in broth. Add potatoes and 1-1/2 cups cheddar; toss to coat.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
- Bake 1 hour or until potatoes are tender, uncovering and topping with remaining Cheddar for the last 5 min. Let stand 5 min. before serving.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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