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Potatoes, Scalloped
Nb persons: 4
Yield: 1 cup each
Preparation time: 15 min
Total time: 50min
Source: Cook's Illustrated Published March 1, 2003.
| The quickest way to slice the potatoes is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and cover with the cream and chicken broth. If you like, use Parmesan instead of cheddar. | |
| 2 tablespoons | unsalted butter |
| 1 medium | onion , minced, (about 1 cup) |
| 2 medium cloves | garlic, minced or pressed through garlic press (about 2 teaspoons) |
| 1 tablespoon | chopped fresh thyme leaves |
| 1 1/4 teaspoons | table salt |
| 1/4 teaspoon | ground black pepper |
| 2 1/2 pounds | russet potatoes, (about 5 medium), peeled and sliced 1/8-inch thick (see photos below) |
| 1 cup | low-sodium chicken broth |
| 1 cup | heavy cream |
| 2 | bay leaves |
| 4 ounces | grated cheddar cheese , shredded, (1 cup) |
1. Adjust oven rack to middle position; heat oven to 425 degrees.
2. 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.
3. Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press to an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
4. To Make Ahead: Once the scalloped potatoes have been transferred to the baking dish and pressed into an even layer in step 3, they can be wrapped in plastic wrap and refrigerated for up to 24 hours. When ready to bake, add the cheese, cover with foil, and bake in a 400-degree oven until the mixture is hot and bubbling, about 45 minutes. Remove the foil and cook until the cheddar begins to brown, about 30 minutes longer. Let cool for 10 minutes before serving.
Recipe Testing
Properly Sliced Potatoes 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.
Step-by-Step
Preparing Scalloped Potatoes
1. After sautéing aromatics, add potatoes, cream, and chicken broth. Cover and cook for 10 minutes.
2. Transfer half-cooked potatoes and sauce to baking dish.
3. Sprinkle shredded cheese over top and finish potatoes in oven.
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