Saturday, November 30, 2013
Classic Scalloped Potatoes
Can we all agree that few things top creamy, perfectly-baked scalloped potatoes? Scalloped potatoes are truly one of my favorite comfort foods and I'm always sure to make plenty because I adore the leftovers. I have many recipes for scalloped potatoes. Some include ham. Some include some sort of a cream-based condensed soup. Some have a good amount of cheese and some are intended for the slow cooker. However, this classic, simple version is probably my personal favorite.
This is a take on a Martha Stewart recipe. I've been making this recipe for a couple of years now. It couldn't be easier or more-delicious! The ingredient list is a simple one and I like they I can make these a few hours in advance, then bake them when I'm ready. (Just be sure that all of your potatoes are submerged in the cream mixture and that the dish is tightly covered with foil so that your potatoes don't discolor.) You could, of course, add in some ham to make this a more-complete meal, but this is one side dish as-is that cannot be beat.
Yields 6 - 8 servings as a side dish.
2 tablespoons butter plus more for greasing baking dish
1 1/4 cup whole milk
1 1/4 cup heavy cream
2 garlic cloves, peeled and grated
1 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
Pinch of freshly-ground nutmeg (optional)
3 pounds potatoes, peeled and sliced thin
Preheat oven to 350 degrees.
Butter a 2-quart shallow baking dish. Set aside.
Combine the milk, cream, grated garlic, salt, pepper and nutmeg in a small mixing bowl. Set aside.
Shingle a third of the sliced potatoes in the baking dish. Pour over a third of the milk and cream mixture. Shingle another third of the potatoes into the dish and follow with another third of the milk and cream mixture. Finish with the remaining third of the potatoes and pour over the remaining milk and cream mixture. Dot the tops of the potatoes with the 2 tablespoons of butter.
Cover with foil. Place baking dish on a foil-lined baking sheet. Bake for one hour and fifteen minutes, then remove foil from baking dish. Continue baking for another 30 - 40 minutes or until top just begins to brown, potatoes are thoroughly cooked and everything is bubbly.
Allow to rest about 15 - 20 minutes prior to serving. Sauce will thicken as it rests.