Cooks Illustrated Scalloped Potatoes Recipe 385 Recipes

SCALLOPED POTATOES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

SCALLOPED POTATO GRATIN

Steps:

• Heat oven to 350 degrees, and brush 1/4 cup butter on a rimmed 17-by-13-inch baking sheet. Brush one or two pieces of foil (enough to cover the top of the pan) with more butter. Set the foil aside.
• In a medium pot, bring the cream, sage, garlic, nutmeg, and a pinch of salt to a simmer. Simmer until reduced by a quarter, about 15 minutes.
• In a large heatproof bowl, lightly beat the eggs. Beating constantly, gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking to prevent the eggs from curdling. Set aside.
• Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch-thick rounds.
• Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3/4 teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with 1/2 cup cheese. Repeat the layers of potato, seasoning and egg mixture. Top with the remaining 1 3/4 cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes. Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.