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Scalloped Potatoes Meet Potatoes Au Gratin In This Easy, Cheesy ... - Yahoo

These scalloped potatoes feature buttery-soft potatoes, sweet onions and melty cheese baked in a luxurious, thyme-infused cream sauce. The ingredient list is short, the process is easy and this casserole brings elegance to any dinner, whether entertaining guests or enjoying a cozy night with family.

But, what's the difference between scalloped potatoes and potatoes au gratin?

For those culinary sticklers out there, traditional scalloped potatoes consist of sliced potatoes baked in a rich, herby cream sauce. Cheese is not typically added. My version of scalloped potatoes contains cheese, so it's technically potatoes au gratin (or au gratin potatoes). Why did I add cheese? Because I wanted to combine the best parts of both dishes, so I added sharp, gooey cheese to the potatoes and a satiny cream sauce. You can name this dish what you want, but one thing is certain — it will be delicious. For those who prefer cheese-free scalloped potatoes, you can just leave the cheese out.

What's in cheesy scalloped potatoes?

Potatoes. I prefer Yukon gold or other yellow potatoes for this dish because they're creamy and buttery and cook perfectly every time. Plus, the skin of gold potatoes is thin, so you can leave it on (just scrub it well). You can also use russet potatoes, but I suggest peeling them before slicing (since the skin of russets is thicker). No matter what potatoes you choose, make sure to slice them uniformly into ⅛-inch-thick rounds. When sliced thinly and evenly, the potatoes will soften in the allotted cooking time and all pieces will cook at the same rate. When slicing, a mandolin makes quick work of the process, but a sharp knife will also do.

Butter and flour. Melted butter and flour create the roux we need to thicken the cream sauce. Making a roux is a simple process of melting butter in a pan and whisking in flour until blended. Once you have a smooth mixture, you have the base of your sauce, whatever that sauce may be. For a gluten-free roux, use a gluten-free, multi-purpose flour blend that has a 1:1 ratio with regular flour. For the butter, you can use salted or unsalted.

Broth and milk. For the sauce, I prefer using a combination of chicken broth and milk because their marriage creates a light and more flavorful sauce. In my opinion, sauces made with just milk or cream are too heavy and oftentimes bland. Choose a good-quality broth for the best flavor. For vegetarian scalloped potatoes, use vegetable broth.

Cheddar cheese. Sharp cheddar cheese adds a tangy, nutty flavor, which perfectly complements the potatoes and thyme. You can use white or orange cheddar cheese. If desired, you may substitute a different variety of shredded cheese and great choices include mozzarella, provolone, Gruyere, Swiss and/or a shredded cheese blend, such as a Mexican cheese blend, an Italian cheese blend or other pre-packaged blends.

Garlic and onion. There are very few aromatics in this recipe, so it's the garlic and onion that make this dish shine by adding savory depth of flavor. You need one medium yellow onion and three to four cloves of garlic. I highly recommend fresh garlic here, but, if necessary, you may substitute one teaspoon of minced dried garlic, or ½ teaspoon garlic powder or granulated garlic.

Fresh thyme. The only herb used in this casserole is fresh, floral thyme. It's mild yet herby, and partners perfectly with the cheesy potatoes. In a pinch, you may substitute ½ teaspoon dried thyme. If you're not a fan of thyme, you may substitute fresh rosemary or just leave it out.

Nutmeg. A pinch of nutmeg enhances the flavor of the cheese, yet it's not detected. This little culinary hack makes all the difference in the world.

Salt and black pepper. As mentioned, there are very few seasoning elements in this dish, so we add salt and black pepper to elevate the nuances of other ingredients. Don't be shy with either one.

How to make scalloped potatoes in advance

To make the dish in advance, prepare and bake as directed. Let the casserole cool to room temperature and then cover with plastic wrap and refrigerate for up to two days. Pull the casserole from the refrigerator 30 minutes before reheating. To reheat the scalloped potatoes, remove the plastic wrap and bake, uncovered, at 350 degrees Fahrenheit for 30 minutes, until hot all the way through.

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Scalloped Potatoes

If you're lucky enough to have leftovers, allow them to cool to room temperature, then transfer to an airtight container and refrigerate for up to three days or freeze for up to three months. Thaw overnight in the refrigerator before reheating. Pull the leftovers from the refrigerator 30 minutes before reheating. Reheat leftover scalloped potatoes in the microwave or transfer to a baking dish and bake, uncovered, at 350 degrees F until hot all the way through.

Makes: 10 to 12 servings

Ingredients:

4 tablespoons butter, salted or unsalted

¼ cup all-purpose flour or gluten-free multi-purpose flour

2 cups milk, preferably whole milk

1 cup chicken broth or vegetable broth

3-4 cloves garlic, grated or minced

1 tablespoon chopped fresh thyme or ½ teaspoon dried

Salt and freshly ground black pepper

3 pounds Yukon Gold potatoes (about 6 medium), scrubbed clean and sliced into ⅛-inch thick rounds

1 medium yellow onion, thinly sliced

1 ¾ cups shredded sharp cheddar cheese, divided

Instructions:

Preheat the oven to 400 degrees F. Coat a 13x9-inch baking dish with cooking spray, olive oil or a thin layer of butter.

Melt the butter in a medium skillet or saucepan over medium heat. Whisk in the flour until blended into a smooth roux.

Gradually whisk in the milk and broth.

Add the garlic, thyme, 1 teaspoon salt, ½ teaspoon black pepper and pinch of nutmeg. Simmer for two to three minutes, whisking frequently, until the sauce thickens slightly. Remove the pan from the heat.

Layer half of the potatoes in the bottom of the prepared pan. Top with half the onion, half the sauce, and 1 cup of cheddar cheese. Repeat layers, using the remaining potatoes, onion, sauce and ¾ cup of cheddar cheese.

Cover with foil, place in oven and bake for 30 minutes.

Uncover and bake for another 35 to 40 minutes, until the sauce is bubbly, the potatoes are tender and the cheese is golden.

Let stand at room temperature for 20 minutes before serving.

Questions or comments? Email the culinary team at cooking@azcentral.Com.

This article originally appeared on Arizona Republic: Scalloped potatoes are a classic. This recipe adds an au gratin twist

Scalloped Potatoes Are Better Than Mashed Potatoes On Thanksgiving ...

Updated 2024-11-19T17:30:34Z

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I grew up eating mashed potatoes yearly on Thanksgiving but secretly preferred scalloped potatoes.

We've made these cheesy scalloped potatoes, and skipped the mashed, for three years now.

The crispy cheese crust and creamy layers of potato make this one of my favorite recipes.

I've never been a fan of huge mashed potatoes on Thanksgiving or any other day.

Shirking what many would call a Thanksgiving staple, I've made scalloped potatoes — or potatoes au gratin — for the past three years instead. Thanksgiving purists may not believe me, but the texture and flavor are far superior to even the best mashed-potato recipe. Plus, with the average 10-person Thanksgiving meal costing $61.17 this year, according to a recent WalletHub report, I want to make every dish count. 

I've followed several different recipes, but Half Baked Harvest, run by cookbook author Tieghan Gerard, has a recipe for cheesy scalloped potatoes with caramelized onions that has become a go-to on practically every holiday.

Here's how to make it yourself.

I started by preheating the oven to 350 degrees and thinly slicing about six yellow-gold potatoes. The sliced potatoes. Erin McDowell/Business Insider

The recipe recommends either russet or Yukon gold potatoes, but I opted for gold potatoes. 

You can find the full Half Baked Harvest recipe and ingredient list here.

After thinly slicing up a small yellow onion, I added 2 tablespoons of butter and the onions to a cast-iron pan. The onions cooking in a pan. Erin McDowell/Business Insider

I cooked the onions on medium-high heat until they became golden brown and caramelized. 

After about 10 minutes of cooking, and stirring frequently, I added a quarter cup of dry white wine to the pan. The caramelized onions. Erin McDowell/Business Insider

The wine helped to speed up the caramelization of the onions and created a heavenly scent in my kitchen.

Then I tossed in a clove of sliced garlic and a tablespoon of chopped fresh thyme. The caramelized onions. Erin McDowell/Business Insider

I cooked the garlic, thyme, and caramelized onions together for two more minutes before removing the pan from the heat.

Next, I greased a 9x13-inch baking dish with butter and set it aside. The buttered baking dish. Erin McDowell/Business Insider

The butter ensures that your scalloped potatoes won't stick to the pan, of course.

I started assembling the scalloped potatoes by pouring a third of the milk mixture into the bottom of the pan. A thin layer of the milk mixture in the baking dish. Erin McDowell/Business Insider

The milk mix is made with 2 cups of heavy cream, 1 cup of whole milk, a pinch of cayenne, salt, pepper, and a 3/4 cup of shredded Gruyere cheese. 

I followed the recipe's instructions on how to layer the potatoes, onions, and milk mix. The layered potatoes, milk mixture, cheese, and caramelized onions in the pan. Erin McDowell/Business Insider

The first layer of potatoes should use up a third of the sliced potatoes, topped with half of the caramelized onions and garlic. Then, I added another third of the milk mix, then another third of the potatoes, followed by the remaining onions.

I then placed the remaining potatoes in an even layer and poured the remaining mixture over the top. 

I covered the dish in foil and cooked it in the oven for two hours. The scalloped potatoes after two hours in the oven. Erin McDowell/Business Insider

After two hours, the potatoes were almost done cooking and the milk mixture was bubbling.

I finished the scalloped potatoes by layering about a cup of shredded cheddar cheese over the top and popping it back into the oven. The scalloped potatoes with a layer of cheddar cheese on top. Erin McDowell/Business Insider

You can grate your own cheddar or Gruyere cheese for this recipe, or opt for store-bought, already-shredded cheese to make Thanksgiving day even easier. 

After another 20 minutes uncovered in the oven, the potatoes had a deep golden crust over the top. I wish you could smell this dish. The finished scalloped potatoes. Erin McDowell/Business Insider

I topped the finished scalloped potatoes with another tablespoon of fresh thyme.

These potatoes were a major hit with my roommates, and we all agreed they were better than any mashed potatoes we've ever had. The finished scalloped potatoes. Erin McDowell/Business Insider

The potatoes had a delicious, savory crust on the top, and the caramelized onions added a lot of dynamic flavor to the dish.

The creamy layers of the potatoes complemented the crispy texture of the crust, creating a perfect balance of texture and flavor — something I've never experienced with grainy or bland mashed potatoes that, frankly, resemble baby food.

While I know some will never agree with my hot take that mashed potatoes have no place on the Thanksgiving dinner table, I'm perfectly content as long as I'm eating these scalloped potatoes.

BACK TO THE BASICS WITH SCALLOPED POTATOES - Chicago Tribune

In The Tribune`s test kitchen and on assignment to review various area restaurants, our lives often revolve around exotic food. But when it comes time to cook at home, we tend, like almost everyone else these days, to opt for dishes that are fast and simple. True, we love to dream up and execute fancy […]

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Originally Published: January 12, 1986 at 1:00 AM CST

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