Weeknight Scalloped Potatoes

Scalloped potatoes often means a protracted bake time, however not with this technique! 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 high in about half-hour. It’s weeknight-friendly, however fancy sufficient for vacation dinners.

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

Why My Recipe

• Fast stovetop begin accelerates baking for a 30-minute facet dish.
• Easy components 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 not often make them as a result of they take too lengthy. This technique is definitely tailored from a method developed by the sensible people over at Cook dinner’s Illustrated, and let me inform you, it’s a game-changer. By simmering the potatoes first, you narrow the baking time means down whereas nonetheless getting the whole lot you’re keen on 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 may 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 the perfect texture.
• Salted Butter: Utilizing salted butter simply means you gained’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 the perfect 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 can be barely thinner.
• Hen Broth: Vegetable broth works if you wish to maintain it vegetarian.
• Salt: Modify 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 offers higher taste than pre-shredded.

Potato Science

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

Russet Potatoes (Excessive-Starch): That is the traditional alternative 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. Additionally they have a drier texture, so that they absorb taste and keep in good, tender layers as an alternative of sliding into mush.

Yukon Gold Potatoes (Medium-Starch): Should you like your potatoes just a little creamier and buttery, Yukon Golds are an excellent 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 chunk.

Crimson 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 type, but it surely gained’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 good tender chunk. A mandoline gives you constant 1/8-inch slices very quickly, however when 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 facet that may work.

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

Pan Selections

This recipe provides you two methods to bake: maintain the whole lot in a single pot or switch to a baking dish.

When you have a smaller 2 to three quart oven-safe pot, you may prepare dinner and bake the whole lot 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, often round 6 quarts, and that’s means an excessive amount of house for this recipe. The potatoes will simply unfold out and gained’t bake up the best way you need. In that case, switch the whole lot 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 may have enjoyable with the cheese right here.

Sharp cheddar provides a daring taste, Gruyère provides a nutty richness, and Fontina melts so properly into the cream. You may even do a mixture of any of them. Simply maintain the entire 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 individuals, double the components 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. Remember the fact that bigger batches might take an additional 10 to fifteen minutes within the oven, so begin checking for doneness across the 30-minute mark.

Make-Forward Choice

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

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

Serving Strategies

Scalloped potatoes are a facet dish that goes with nearly the whole lot. They’re good with roasted chicken, a glazed ham steak, or a juicy beef ribeye. And actually? They’re so good you may simply make them the star of the plate.