Weeknight Scalloped Potatoes

Scalloped potatoes normally means a protracted bake time, however not with this methodology! All the pieces begins on the stovetop so the potatoes are tender earlier than they even hit the oven. Which means you get creamy, garlicky layers with a golden tacky prime in about half-hour. It’s weeknight-friendly, however fancy sufficient for vacation dinners.

These are excellent to serve alongside a roasted turkey breast or spiral ham.

Why My Recipe

• Fast stovetop begin hastens baking for a 30-minute aspect dish.
• Easy substances with Parmesan, nutmeg, and garlic for taste.
• One-pan choice retains prep and cleanup minimal.

I don’t find out about you, however as a lot as I really like scalloped potatoes, I hardly ever make them as a result of they take too lengthy. This methodology is definitely tailored from a method developed by the good of us over at Prepare dinner’s Illustrated, and let me inform you, it’s a game-changer. By simmering the potatoes first, you chop the baking time manner down whereas nonetheless getting every thing you like about scalloped potatoes. Parmesan, garlic, and a tiny pinch of nutmeg make the entire dish shine. And if you would like even fewer dishes, you possibly can maintain all of it in a small Dutch oven from begin to end.

Ingredient Notes

• Russet Potatoes: Their excessive starch content material helps thicken the sauce and retains the slices from falling aside. Slice them evenly, about 1/8-inch thick, for one of the best texture.
• Salted Butter: Utilizing salted butter simply means you received’t want so as to add fairly as a lot salt later. Should you solely have unsalted, simply add an additional pinch of salt.
• Minced Garlic: Freshly minced has one of the best taste, however pre-minced from a jar works too. It simply has a barely extra bitter taste.
• Heavy Cream: You may substitute with half-and-half, however the sauce shall be barely thinner.
• Rooster Broth: Vegetable broth works if you wish to maintain it vegetarian.
• Salt: Alter to style in case your broth is salted. Begin with much less and style as you go.
• Black Pepper: Freshly cracked pepper provides probably the most taste.
• Floor Nutmeg: Only a contact enhances the creaminess of the sauce with out overpowering it.
• Parmesan Cheese: Freshly grated melts extra easily and provides higher taste than pre-shredded.

Potato Science

Potatoes aren’t all constructed the identical, and the kind you employ actually does change how your scalloped potatoes end up. The distinction comes all the way down to starch ranges.

Russet Potatoes (Excessive-Starch): That is the traditional selection for a purpose. Russets have a lot of starch, which suggests as they prepare dinner, they naturally thicken the cream into that silky sauce all of us love. In addition they have a drier texture, in order that they absorb taste and keep in good, tender layers as a substitute of sliding into mush.

Yukon Gold Potatoes (Medium-Starch): Should you like your potatoes a little bit creamier and buttery, Yukon Golds are an awesome choice. They don’t launch as a lot starch, so your sauce won’t be fairly as thick, however they provide you a wealthy, virtually custardy chew.

Purple Potatoes (Low-Starch/Waxy): Reds will completely maintain their form, however they don’t offer you a lot assist with the sauce. Should you use them, count on a firmer texture and a thinner cream base. Completely high quality if that’s your fashion, but it surely received’t really feel fairly like traditional scalloped potatoes.

Potato Slicing Choices

Even slices are the key to scalloped potatoes that prepare dinner evenly and get that excellent tender chew. A mandoline gives you constant 1/8-inch slices very quickly, however in the event you don’t have one, a meals processor with a slicing blade or a sharp chef’s knife works too. Some cheese graters even have a slicing aspect that may work.

Should you’re slicing by hand, reduce the potato in half lengthwise first for a flat floor. It makes issues safer and simpler.

Pan Decisions

This recipe offers you two methods to bake: maintain every thing in a single pot or switch to a baking dish.

When you have a smaller 2 to three quart oven-safe pot, you possibly can prepare dinner and bake every thing in the identical dish. That’s the best route and it’s tremendous handy, however lots of people don’t have such a small oven-safe pot.

Most Dutch ovens are fairly massive, normally round 6 quarts, and that’s manner an excessive amount of area for this recipe. The potatoes will simply unfold out and received’t bake up the way in which you need. In that case, switch every thing right into a 9×9 pan or a 1 1/2 to 2-quart casserole dish to complete baking.

Tacky Variations

Parmesan retains this dish traditional, however you possibly can have enjoyable with the cheese right here.

Sharp cheddar provides a daring taste, Gruyère offers a nutty richness, and Fontina melts so properly into the cream. You may even do a mixture of any of them. Simply maintain the whole quantity of cheese round 1/2 to 1 cup so the sauce doesn’t get too heavy.

Scaling the Recipe

Want greater than 4 servings? This recipe scales simply. For about 8 folks, double the substances and use a 9×13-inch baking dish. For a crowd of 12 to 16, triple the recipe and cut up it between two 9×13 pans. Understand that bigger batches could take an additional 10 to fifteen minutes within the oven, so begin checking for doneness across the 30-minute mark.

Make-Forward Possibility

You may assemble the potatoes as much as 24 hours prematurely. Observe the recipe by way of simmering and transferring to your baking dish, then cowl tightly with foil and refrigerate.

Once you’re able to bake, let the dish sit out for 20–half-hour whereas your oven heats, then prime with cheese and bake as directed. You might want so as to add 5–10 minutes because it’s beginning chilly.

Serving Strategies

Scalloped potatoes are a aspect dish that goes with nearly every thing. They’re excellent with roasted chicken, a glazed ham steak, or a juicy beef ribeye. And truthfully? They’re so good you would possibly simply make them the star of the plate.