Scalloped Potatoes (The Creamier the Greater)
How one can Make Scalloped Potatoes
There are quite a few strategies to make delicious selfmade scalloped potatoes. For this mannequin, I consulted a lot of books—Kitchen Sense, two James Beards, and the Pleasure of Cooking. These are simple scalloped potatoes: principally you layer thinly sliced potatoes with any number of extras—cheese, onions, parsley—add milk or cream, and bake. The potatoes take in the liquid as they put together dinner, the cheese melts, the best will get browned, and voila – creamy scalloped potatoes.
A Tip for Fully Cooked Scalloped Potatoes
A quick tip for learn how to make scalloped potatoes: use a shallow casserole dish. The one I used proper right here ended up stacking the potatoes considerably too extreme and I had in order so as to add a half hour or so to the cooking time. What you do not want is to your scalloped potatoes to be be crispy browned on excessive and not-cooked-enough potatoes inside. If you desire a faster cooking time, Pleasure of Cooking recommends parboiling the potatoes first for a few minutes.
You might have considered trying 2 slices of cooked bacon for this recipe, so start the bacon cooking after which prep the alternative components.
For a faster cooking time, you presumably can first parboil the sliced potatoes for 8 minutes in boiling water, patting them dry, after which layer them inside the casserole pan. Bake for roughly 20 minutes coated and 15 to 25 minutes uncovered, or until the potatoes are tender and the liquid is often absorbed. Complete oven cooking time is 35 to 45 minutes.
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3 tablespoons butter
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2 kilos (about 4 medium sized) Russet potatoespeeled, sliced 1/8-inch thick
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1 big yellow or white onionthinly sliced
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2 tablespoons up to date parsley, chopped
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1 tablespoon up to date chiveschopped (non-compulsory)
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2 thick slices baconcooked and chopped
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2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
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1/2 cup grated Parmesan cheese (about 2 ounces)
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2 1/2 cups to 3 cups half-and-half (half milk, half cream)
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Salt and pepper
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Preheat oven to 350°F :
Butter a giant casserole dish with 1 1/2 tablespoons of butter.
Straightforward Tip!
If you use a casserole dish that is about 9×13 (better than the one confirmed) you should have further ground house, further of the potatoes will brown, and the cooking time will most likely be faster.
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Assemble the casserole:
Layer the underside of the casserole dish with a third of the potato slices. Sprinkle with salt and pepper. Layer on half of the sliced onions and 1/2 cup of the Swiss cheese. Layer on half of the bacon, and half of the parsley and chives. Sprinkle with considerably Parmesan.
Elise Bauer
Elise Bauer
Repeat by layering on a third of the potato slices, sprinkle as soon as extra with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with considerably Parmesan.
Excessive the casserole with the remaining potato slices, add the half and half, and dot the potatoes with the remaining 1 1/2 tablespoons of butter.
Elise Bauer
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Bake:
Cowl the casserole with aluminum foil and bake at 350°F inside the oven for one hour. After an hour, take away from the oven, take away the foil, sprinkle on the remaining Swiss and Parmesan cheese.
Elise Bauer
Elise Bauer
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Return to the oven for an additional 30 to 40 minutes:
When accomplished, the potatoes have to be tender, nonetheless not mushy, and the liquid have to be largely absorbed.
| Vitamin Info (per serving) | |
|---|---|
| 345 | Vitality |
| 19g | Fat |
| 27g | Carbs |
| 17g | Protein |
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| Vitamin Info | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Vitality | 345 |
| % Day-after-day Price* | |
| 19g | 24% |
| Saturated Fat 11g | 55% |
| 59mg | 20% |
| 592mg | 26% |
| 27g | 10% |
| Dietary Fiber 3g | 10% |
| Complete Sugars 2g | |
| 17g | |
| Vitamin C 11mg | 57% |
| Calcium 445mg | 34% |
| Iron 1mg | 8% |
| Potassium 715mg | 15% |
| *The % Day-after-day Price (DV) tells you methods quite a bit a nutrient in a meals serving contributes to a day-to-day meals plan. 2,000 vitality a day is used for regular food plan advice. | |
Vitamin knowledge is calculated using an ingredient database and have to be considered an estimate. In circumstances the place a lot of ingredient choices are given, the first listed is calculated for food plan. Garnishes and non-compulsory components are often not included.
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