doggie trail

Scalloped Potatoes

Oh yea! Look at that bubbly pile of cheese, cream, butter and potatoes. What could possibly go wrong. I was determined to bring scalloped potatoes for Easter and convinced that this was the perfect bring along dish.

We did a trial run the week prior since there are soooo many variations on scalloped potatoes. The original recipe we looked at had only a sprinkle of parmesan cheese. Pft! That’s all you got!?! Recipe be damned, we’re winging it! Hence the trial run. We used our handy-dandy mandolin. Both of us hesitant since last time we used the mandolin both had injuries. I’m proud to say, only potatoes were sliced. No fingers this time.

All recipes we looked through had a portion of cream or milk… uhm and potatoes. The variations were add ins like ham or cheeses or a variation of spices. Some said to throw it all in the baking vessel, others said preheat the cream/milk before tossing with the potatoes. We decided to preheat our heavy cream with a handful of bay leaves, garlic, fresh thyme, fresh ground nutmeg and pepper. Once it came to a boil we let it simmer to infuse the flavors. Then we strained our cream mixture into the peeled and thinly sliced potatoes. We shredded three different cheeses into the hot mixture (parmesan, Gruyère, and mozzarella) and tossed it all together. Then everything was layered into a buttered casserole dish. Everything we read said it would bake for 1hr at 400 degrees.

With our trial run, one hour gave us partially raw potatoes and no crusty cheesy goodness. Two and a half hours give us the photogenic version you see here. However long you think it will bake, one hour. Double if not triple that baking time. It will only be better the longer it bakes. Just look at the Jerk’s face in this picture. It smells of heaven.

Here’s my best stab at our recipe:

1 1/2 cups heavy cream
3-4 bay leaves
4 sprigs fresh thyme
4 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into thin slices
Salt and freshly ground black pepper
1 cup grated Parmesan, Gruyère, and mozzarella plus more for broiling

Preheat the oven to 400 degrees F.
Butter a shallow casserole dish. 
In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Toss to coat the potatoes. Add most of the shredded cheese blend. Toss. Season with fresh ground pepper. Toss again. Spoon the potatoes into the buttered casserole dish as level as possible for uniform cooking. Pour the remaining cream over the top. Top with remaining cheese. Shred even more on top because its cheese! Cover with aluminum foil, but vent a corner for steam to escape. Bake for 1 and a half hours. Remove foil and let bake another thirty mins or longer.

This video from Tyler Florence is a pretty good reference point as well:

This entry was published on April 10, 2013 at 7:53 pm. It’s filed under cooking, DigiShots, food and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Tell us about it...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: