Scalloped Potatoes With Heavy Cream and Cheese
photo by French Tart
- Ready In:
- 2hrs 40mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 lbs red potatoes, peeled
- 4 tablespoons butter, no salt clarified
- 1 cup grated emmenthaler cheese or 1 cup gruyere
- 1 1⁄4 cups whipping cream, room temperature
- 1⁄2 cup milk, if needed, boiled and kept warm
- black pepper
directions
- First: Please read the introduction.
- Slice the potatoes into 1/8 inch slice.
- Place in bowl and cover with cold water.
- Let soak for at least an hour.
- Drain well and pat dry.
- Heat oven to 300°F.
- Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole.
- Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
- Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
- Heat the cream, VERY GENTLY, until butter begins to appear.
- Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
- Bake for 1 1/2 hours until top is lightly browned.
- The cream should have absorbed into the potatoes, which should be tender, not mushy.
- Remove from oven and let sit for 10 minutes, loosely covered.
Reviews
-
I just ate mine. (okay, "wolfed down" is more accurate...) Let me start with the caveats and provisos, as I am wont to do.<br/><br/>1) Instead of using any butter, I just sprayed the bottom of the pan with PAM. Seems to have done the trick.<br/>2) I used what I had on hand: a) russets instead of reds and b) a blend of cheddar and parmasean instead of gruyere.<br/>3) I did not peel the potatoes. Yes, I'm lazy. But, hey- I like the skins and that's more much-needed nutrition.<br/>4) I did not soak the potatoes for the full hour. I figured that I shouldn't because the russets are less waxy. With another 10 minutes of soaking, they probably would have melded with the cream better. Lesson learned.<br/>5) I increased the recipe by 1 serving so it would better fit my trusty 9 x13 Pyrex.<br/>6) I used a lot more cheese, maybe 2 cups total; certainly more than the extra serving called for.<br/>7) The recipe says to let it sit for 10 minutes. I recommend 15 to 20. You want this to mellow out and be cooled enough for shoveling.<br/><br/>Now, all that said, obviously I really liked it. The changes I made probably resulted in something more rustic and less refined, but I can't be sure without a comparison. Still, this is an excellent dish sure to please even picky eaters. If this really can be made with milk instead of cream, then I have a new favorite potato recipe.
Tweaks
-
I just ate mine. (okay, "wolfed down" is more accurate...) Let me start with the caveats and provisos, as I am wont to do.<br/><br/>1) Instead of using any butter, I just sprayed the bottom of the pan with PAM. Seems to have done the trick.<br/>2) I used what I had on hand: a) russets instead of reds and b) a blend of cheddar and parmasean instead of gruyere.<br/>3) I did not peel the potatoes. Yes, I'm lazy. But, hey- I like the skins and that's more much-needed nutrition.<br/>4) I did not soak the potatoes for the full hour. I figured that I shouldn't because the russets are less waxy. With another 10 minutes of soaking, they probably would have melded with the cream better. Lesson learned.<br/>5) I increased the recipe by 1 serving so it would better fit my trusty 9 x13 Pyrex.<br/>6) I used a lot more cheese, maybe 2 cups total; certainly more than the extra serving called for.<br/>7) The recipe says to let it sit for 10 minutes. I recommend 15 to 20. You want this to mellow out and be cooled enough for shoveling.<br/><br/>Now, all that said, obviously I really liked it. The changes I made probably resulted in something more rustic and less refined, but I can't be sure without a comparison. Still, this is an excellent dish sure to please even picky eaters. If this really can be made with milk instead of cream, then I have a new favorite potato recipe.
RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>