Scalloped potatoes are a delicious and popular dish that has a rich history and a comforting flavor profile. This classic recipe traces its origins back to Europe, particularly France and England, where it was known as “pommes de terre à la dauphinoise” or “dauphinoise potatoes.” The dish gained popularity in the 18th and 19th centuries and eventually made its way to North America.
Scalloped potatoes are typically made by layering thinly sliced potatoes in a baking dish and then covering them with a creamy sauce. The sauce is often made with ingredients like milk, cream, butter, cheese, garlic, and various herbs and spices. The dish is then baked until the potatoes are tender and the top layer becomes golden and slightly crispy. This cooking method gives the dish its characteristic scalloped appearance, with layers of potatoes stacked like delicate waves.
The flavor profile of scalloped potatoes is rich, creamy, and savory. The potatoes soak up the flavors from the sauce, becoming tender and flavorful. The creamy sauce adds a lusciousness to the dish, while the cheese, garlic, and herbs enhance the overall taste. The combination of textures, with soft potatoes and a slightly crispy top layer, adds to the appeal of this comforting side dish.
Scalloped potatoes are a versatile dish that can complement a variety of main courses. They are often served as a side dish for holiday meals, such as Thanksgiving or Christmas, alongside roasted meats like turkey, ham, or beef. They can also be paired with chicken, pork, or fish dishes. The creamy and hearty nature of scalloped potatoes makes them a popular choice for potlucks, family gatherings, or as a comforting accompaniment to a simple weeknight dinner.
Whether enjoyed as a holiday indulgence or a comforting side dish, scalloped potatoes continue to be cherished for their rich history, delectable flavor profile, and ability to elevate a variety of meals.
Scalloped potatoes
Ingredients
- – 2 pounds Yukon Gold potatoes peeled and thinly sliced
- – 2 cups heavy cream
- – 1 cup whole milk
- – 4 cloves garlic minced
- – 1 tablespoon fresh thyme leaves
- – 1 teaspoon salt
- – 1/2 teaspoon black pepper
- – 1 1/2 cups Gruyère cheese shredded
- – 1/2 cup Parmesan cheese grated
Instructions
- Preheat your oven to 375°F (190°C).
- In a large saucepan, combine the heavy cream, milk, minced garlic, thyme leaves, salt, and black pepper. Heat the mixture over medium heat until it begins to simmer. Remove from heat and let it sit for about 10 minutes to infuse the flavors.
- Meanwhile, butter a 9×13-inch baking dish.
- Layer half of the sliced potatoes evenly in the baking dish, overlapping slightly. Pour half of the cream mixture over the potatoes, making sure they are fully covered.
- Sprinkle half of the Gruyère cheese and half of the Parmesan cheese over the potatoes.
- Repeat the process with the remaining sliced potatoes, cream mixture, and cheeses.
- Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Remove from the oven and let it rest for about 10 minutes before serving to allow the flavors to meld together.
- Serve the scalloped potatoes hot and enjoy!
