Really Good Scalloped Potatoes
Really Good Scalloped Potatoes

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, really good scalloped potatoes. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

The unbaked gratin can be refrigerated overnight. Creamy sauce with a mild cheese flavor baked in with ham and peas. This recipe is really easy and I have never had anyone not like it.

Really Good Scalloped Potatoes is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Really Good Scalloped Potatoes is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook really good scalloped potatoes using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Really Good Scalloped Potatoes:
  1. Prepare 1 qt sliced medium yellow potatoes
  2. Take 1/2 cup cream
  3. Get 1 tsp salt
  4. Make ready 1/2 tsp ground black pepper
  5. Get 1 clove garlic
  6. Get 1/2 oz comte cheese
  7. Prepare 1 dash smoked paprika

Try these scalloped potatoes and get more recipe ideas and dinner inspiration from Food.com. Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. Think scalloped potatoes and gratins are one and the same?

Instructions to make Really Good Scalloped Potatoes:
  1. Slice your potatoes on a mandolin. They should be a little thicker than a quarter.
  2. Add cream, salt, and pepper. With a microplane, peel and grate the garlic clove into the bowl. Mix well.
  3. 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.
  4. Cover in foil and bake for 30 minutes.
  5. Remove foil and bake for an additional 20 minutes.
  6. 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.

Both are made with thinly sliced potatoes cooked in cream, but they have one Russets have the most starch and make the creamiest sauce, but Yukons tend to hold their shape a little better (although your sauce will. These are the BEST scalloped potatoes you can make because this is such an easy and foolproof way to make them. Not only that, but they are Gluten Free, using whipping cream to thicken! If you have really new potatoes, you can always leave the skin on. Scalloped potatoes, as a rule, are saucy and cheesy to the max.

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