50 minutes
A rich and creamy scalloped potato dish, topped with cheese and baked to a golden perfection.
Potatoes, peeled and cut into 1/4-inch slices
0 lb
Kosher Salt, to taste
to taste
Black Pepper, freshly ground
to taste
tablespoons
cups
Parmesan Cheese, grated
cups
Nutmeg, optional
pinches
1. Preheat Oven
Start by preheating your oven to 400 degrees. This will ensure your oven is nice and hot when the time comes to bake the potatoes.
2. Layer and Season Potatoes
Take a 10- or 12-inch ovenproof skillet and begin layering the potato slices. As you layer, season each one with a sprinkle of kosher salt and black pepper.
3. Add Butter and Cream
Dot the top with 2 tablespoons of unsalted butter. Pour 2 to 3 cups of half-and-half over the potatoes, ensuring the liquid comes about three-quarters of the way up the potatoes.
4. Simmer on Stove
Place the skillet on the stove over medium-high heat and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10 minutes until the half-and-half reduces by about half.
5. Initial Bake
Transfer the skillet to the preheated oven and bake for 10 minutes. This will help the top start to turn a beautiful golden brown.
6. Reduce Temperature and Continue Baking
Reduce the oven temperature to 300 degrees and continue baking for another 8 minutes, until the potatoes are fork-tender.
7. Add Cheese and Final Bake
Sprinkle 1/4 cup of grated Parmesan cheese over the top and return the skillet to the oven for an additional 3 to 5 minutes until the cheese melts and creates a golden crust.
8. Finish and Serve
If desired, finish with a pinch of nutmeg for a subtle hint of warmth and spice. Serve the scalloped potatoes hot.
Add minced garlic to the cream sauce and use a mixture of Gruyère and Parmesan cheese.
Layer in cooked, diced ham between the potato layers for a fulfilling meal.
Incorporate crispy bacon bits and fresh chives for texture and flavor.
Try a sharp cheddar for a pronounced cheese flavor, smoked gouda for smokiness, or a mix of Parmesan and mozzarella for an Italian twist.
Add thinly sliced prosciutto, crumbled cooked bacon, or diced ham between the potato layers for a heartier dish.
Gently heat the cream, milk, garlic, and spices in a saucepan until just simmering, then let it infuse off the heat for 10-15 minutes to intensify the garlic and spice flavors throughout the dish.
Choose high-starch potatoes like Russets for their ability to absorb the creamy sauce while maintaining a good texture. Slice them uniformly, using a mandoline for consistency.
Overlap the potatoes like shingles when layering, ensuring no gaps for a beautiful presentation and improved texture in the final dish.
Use Gruyère for its nutty flavor and meltability, and consider mixing with Parmesan for added depth. Grate your own cheese for the best melt and flavor.
Season each layer of potatoes lightly with salt and pepper to build complexity in taste as every bite is properly seasoned.
Comments (0)