Easiest Way to Make Perfect Really Good Scalloped Potatoes

Really Good Scalloped Potatoes. Really Good Scalloped Potatoes Really Good Scalloped Potatoes. Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy.

Make scalloped potatoes and ham with leftover cubed ham. Fresh thyme or rosemary would be amazing in these cheesy scalloped potatoes. I prefer to use either russet potatoes or yukon golden potatoes in this recipe. You can cook Really Good Scalloped Potatoes using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Really Good Scalloped Potatoes

1. It's 1 qt of sliced medium yellow potatoes.
2. Prepare 1/2 cup of cream.
3. You need 1 tsp of salt.
4. You need 1/2 tsp of ground black pepper.
5. It's 1 clove of garlic.
6. You need 1/2 oz of comte cheese.
7. Prepare 1 dash of smoked paprika.

Red potatoes can also be used. To cut down on baking time. Not only are scalloped potatoes too hot to eat when they first emerge from the oven, but their texture and flavor also improve as they cool. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth.

Really Good Scalloped Potatoes instructions

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..

In a small saucepan, melt butter over medium heat. The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. This is THE, hands down, BEST recipe for scalloped potatoes. I thought I made really great Scalloped's before, but this is my new permanent recipe.