Last Updated on January 4, 2020 by Cookie
The perfect dish for all potato lovers is this easy and delicious scalloped potatoes recipe. A simple preparation, but suitable for any time of the day, scalloped potatoes are a great recipe when you do not have much but you want to impress your loved ones.
Despite the fact that it is a very simple recipe, the potatoes are amazingly tasty and elegant. The cream in which the potatoes are cooked and the subtle garlic flavor makes it a special dish with fine taste and consistency. I feel obliged to say that this recipe of scalloped potatoes is an excellent choice as a side dish for a festive meal. They can be prepared in advance, warmed up in the oven before serving, thus saving time and effort. Also, you can choose how you want to assemble and serve the dish. You can prepare scalloped potatoes in a large baking pan or you can choose small, individual shapes for a more elegant presentation. Creamy and soft scalloped potatoes are prepared easily and bring a lot of satisfaction.
Scalloped Potatoes or Potatoes Au Gratin?
Scalloped potatoes recipe differ from one source to another. Variations in name and ingredients exist depending on different regions and cultures. One person calls the dish scalloped potatoes while the other grated potatoes, yet, others call it potato casserole. Apart from the name, all these recipes share the same basic ingredients which are potatoes, dairy, and species.
The original recipe is registered by the annals of gastronomy, as early as 1788. A certain duke from Clermont-Tonnerre had included it in the list of dishes served at his court in Dauphine (region of south-east France). Since then, Dauphinois potatoes” are also known as “Gratin Dauphinois” or “a la Dauphinoise”.
I have tried a few versions of scalloped potatoes, and the original French recipe has won my heart. The combination of yellow potatoes with heavy cream and garlic is such a win. Therefore, I will share with you today my favorite scalloped potatoes recipe. It is a delight to accompany fresh tomato salad or roasted chicken.
Ingredients for scalloped potatoes
The ingredients needed to prepare scalloped potatoes are very simple and traditional. You can find them easily at any grocery store and most probably you always have these ingredients in your kitchen even when you’ve run out everything else.
Potatoes are the main part of the dish. Best potatoes are the ones with a higher consistency of starch. These kinds of potatoes are softer and absorb liquid better. Therefore, Yukon gold or Russet potatoes are the right choices for this dish.
Heavy Cream is also a must ingredient for scalloped potatoes. I like heavy cream for this recipe because of the smoothness it gives to the potatoes.
Parmesan is optional. You can skip the cheese in general for this recipe, however, I find it very appropriate. If parmesan is not your type of cheese, you can consider using cheddar cheese.
Salt, pepper and granulated garlic. These will season your plate and be the perfect balance for a delicious meal.
How to cut/slice the potatoes?
The potatoes for the Scalloped potatoes recipe must be cut very thinly, preserving their shape – round. The shape of the cut It is not something optional. You cannot cut potatoes in cubes or french fries for this recipe. Also, the thinner the slices, the more it will absorb the flavor of the cream and garlic.
I usually do it with a peeler, it slices the potatoes just the perfect thickness. Or, you can use a mandoline, it will definitely ease and speed up the entire process. You can still do it the oldfashioned way – use a well-sharpened knife and a wooden bottom.
How to prepare scalloped potatoes
Preparing scalloped potatoes is very simple. Start by preheating the oven for about 15-20 minutes. In the meantime, take care of the potatoes. First, peel the potatoes and wash them in cold water. Then, take a big bowl and slice in the potatoes.
Once you have slices all potatoes, it is the perfect time to season them. Sprinkle one teaspoon of salt and half teaspoon pepper over it. The garlic is very important to this recipe as it gives the main aroma of the dish. I like to use powder garlic because is it finer and because there is less work to do if compared to fresh garlic. Sprinkle 1 teaspoon granulated garlic over the thinly sliced potatoes and mix. Leave the seasoned potatoes for about 5 minutes then drain the excess liquid from the potatoes.
Prepare the baking pan as follows: rub the end of the garlic clove on the walls of the pan then grease it with butter so it catches the flavor, then grease the shapes with butter.
How to layer scalloped potatoes?
Now it time to assemble the flavourful dish. Place a layer of potato rounds in the baking pan then pour a little cream. If you like parmesan like I do, sprinkle parmesan on top. Continue alternating layers of potatoes, heavy cream and parmesan until the pan is full. Pour some more cream and parmesan over the last layer. Cover the baking pan with aluminum foil so that the heat is dispersed evenly. Now your scalloped potatoes are ready to go to the oven and get browned.
Put the baking pan in the already preheated oven to bake at 350 degrees for 1 hour and a half. At about half time through, you can remove the aluminum foil so that the top layer of the scalloped potatoes get a beautifully irresistible brownish aspect.
To know when scalloped potatoes are ready, insert a toothpick (or a fork) in the middle of the potatoes. If it penetrates the layers very easily without any resistance – it is cooked and ready to be served.
How to serve scalloped potatoes?
If you choose to bake scalloped potatoes in a large baking pan, then you shall let it cool for about 15 minutes before serving. The resting time is needed so that you can cut and take out portions to serve. If you go small, individual ramekin bowls, you will have a more elegant presentation. You can serve scalloped potatoes as a side dish to roasted turkey or other meats. Also, you can have it served with a fresh tomato salad.
Perfectly Tender Scalloped Potatoes
- baking pan
- 12 medium potatoes
- 1 cup heavy cream
- 1 cup parmesan grated
- 1 tsp salt
- 1 tsp pepper
- 1 tsp granulated garlic
- 1 tsp butter
- 1 tsp paprika
- Preheat oven at 350 Degrees
- Peel potatoes and cut them in thin equal slices
- Season potatoes with garlic powder, salt, and pepper
- Leave them for about 5 minutes then drain excess liquid
- Take a baking pan and rub the sides and bottom with garlic (optional) and butter
- Place one layer of potato rounds in the baking pan then pour a little cream and parmesan
- Continue alternating layers of potatoes, heavy cream and parmesan until the pan is full
- Cover the baking pan with aluminum foil and transfer it to the preheated oven for 1.5 hours
- In about 1 hour of cooking in the oven, take off the aluminum foil so that the top gets a beautiful brown color