How to Make Perfect Really Good Scalloped Potatoes
Hey everyone, it is Louise, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Speedy Really Good Scalloped Potatoes. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Really Good Scalloped Potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Really Good Scalloped Potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Really Good Scalloped Potatoes is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can cook Really Good Scalloped Potatoes using 7 ingredients and 6 steps. Here is how you cook that.
I don't like scalloped potatoes. They're usually kinda runny, and the potato slices are really thick. But, we had a bag of potatoes laying around and fashioned them into this nice New Years side dish to go with a big steak. By far my favorite scalloped potatoes. I used comté for this which is a French semi-hard cow's milk cheese. You can substitute gruyère for comté, or use any cheese you like really, I just recommend this one because it works well, melts nicely, and just a little bit on the sweet side.
Ingredients and spices that need to be Make ready to make Really Good Scalloped Potatoes:
- 1 qt sliced medium yellow potatoes
- 1/2 cup cream
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 clove garlic
- 1/2 oz comte cheese
- 1 dash smoked paprika
Instructions to make Really Good Scalloped Potatoes
- Slice your potatoes on a mandolin. They should be a little thicker than a quarter.
- Add cream, salt, and pepper. With a microplane, peel and grate the garlic clove into the bowl. Mix well.
- In a small casserole dish, arrange the potato slices neatly to form a layer. Pour in a little bit of cream, just enough to coat the potatoes. Grate some of the cheese over the layer as well. Repeat until you've used up all of the potatoes. On the top layer, add a sprinkling of paprika. NOTE: I used an 8.5"x 5.5" casserole dish. If you use a larger dish, you can either double the recipe or bake for less time.
- Cover in foil and bake for 30 minutes.
- Remove foil and bake for an additional 20 minutes.
- At this point, you should be getting close, but you may need to bake a little longer. The dish is ready when the cream has reduced so that it can not be seen sloshing around in the dish, and there are only intermittent bubbles. You should have a nice bit of golden crust as you see in the main photo.
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