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Wednesday, December 16, 2009

Super Fast Scalloped Potatoes

It has been way too long since I've posted! That whole flying thing puts a hold on my blog. Well, wait no longer. Today we're going over the top with scalloped potatoes. (Just in time for Christmas).

Here's what you need:

3 pounds Russet potatoes
2 cups heavy cream
2 cups whole milk (I didn't have any, so I subbed half and half. Oh darn).
1- 2 cloves garlic, smashed and peeled
8 ounces Gruyere cheese
1 stick butter (Not margarine. Never. Ever. Ever).
4-6 fresh Thyme sprigs, tied with string
Nutmeg, freshly grated
Salt and Pepper

Now, don't go and substitute skim milk for the heavy cream. It won't work, and your potatoes will be runny and thin. And icky.

Heat up the cream and milk in a medium saucepan. Heat it just to a simmer. Don't let it boil. Toss in the thyme bundle.

Add in the garlic cloves and stick of butter. (Not margarine. Never. Ever. Ever.) Grate in some fresh nutmeg. If you don't have any fresh nutmeg nuts, add about a teaspoon of pre-ground from a jar. If your nutmeg is over a year old, it won't have good flavor. Season the cream mixture with Kosher salt (at least 2 tsp) and pepper.

 While the cream mixture is heating up, peel the potatoes. With my "Miracle Peeler", I was able to peel a potato in 20 seconds flat. I timed myself.
Now, get out your food processor and put the slicing blade in. If you don't have one, use a mandoline. You want nice, thin, even slices. It took less than 30 seconds to slice 3 pounds of potatoes.

Now, change out the blade to the grating disc, and grate the cheese. (5 seconds)

Butter a large casserole dish. I use the wrapper from the stick of butter. Lay out 1/3 of the potato slices so they overlap slightly. After fishing out the thyme bundle, add enough of the cream to cover the potatoes.

Top with 1/3 of the cheese.

Top with two more layers of potatoes, cheese and sauce.

Sprinkle with a bit more nutmeg and bake at 375 degrees (F) until potatoes are tender and top is golden brown, about 50 minutes.

Serve as is, or garnish with chopped green onions and bacon crumbles. It is Christmas, after all.

3 pounds Russet potatoes
2 cups heavy cream
2 cups whole milk
1 stick butter
8 oz Gruyere cheese, grated
1-2 cloves garlic
salt and pepper

Heat milk, cream, butter to a simmer.
Add Thyme, 1 tsp nutmeg and garlic to milk. Season with salt and pepper.
Peel the potatoes.
Slice potatoes with a food processor or mandoline, thinly and evenly.
Butter a large casserole dish.
Lay 1/3 of the potatoes, overlapping slightly, in dish.
Cover with 1/3 of the cream mixture and 1/3 of the cheese.
Repeat with 2 more layers of potatoes, cream, and cheese.
Sprinkle with grated nutmeg.
Bake @ 375 about 50 minutes, until potatoes are tender and golden brown.
Rest 5-10 minutes before serving.

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About Me

Colorado Springs, Colorado, United States
I'm a home cook that can put some good tasting food on the table, most of the time. My family knows dinner is ready when the fire alarm goes off.