- I'm just gonna jump straight to it
and say that today's recipe for scalloped potatoes
is incredibly rich and indulgent,
but oh my gosh, is it amazing!
And there is no doubt that your family and friends
will be coming back for seconds on this one.
When it comes to holidays and special dinners,
a side of potatoes is often on the menu.
And I have plenty of options to choose from
over on the website.
From creamy mashed potatoes to garlicky roasted potatoes
and seasoned sweet potatoes.
But if you want the absolute best cheesy scalloped potatoes
that's a mix of dinner party elegance meets
comfort food vibes,
then this recipe has your name all over it!
It's creamy, flavorful with a four cheese blend
and melt in your mouth delicious.
I think you guys are gonna love this one,
so let me show you how to make it!
To get started, preheat your oven to 425 degrees Fahrenheit
and then get all of your ingredients out.
As I mention in the intro, this is a four cheese scalloped
potatoes recipe that has a beautiful
layered depth of flavor.
So yes, I think it's worth grabbing all of these cheeses,
but I'll also provide some substitutions on the blog post.
The first cheese is mozzarella and this is of course
well known for being the perfect melty cheese.
It's soft and mild flavored and I always recommend
grating it yourself rather than
buying those pre grated packets.
So grate about a third cup of this and
add it to a small mixing bowl.
The second cheese is Asiago and this has more intense,
somewhat nutty flavor.
Although, the flavor is really dependent
on the age of the cheese because the longer that it's aged,
the more firm, dry, and sharp it will be.
Grate a third cup of this cheese and add it to the bowl.
The third cheese is Gruyere and
it's creamy, semi-soft, smooth, melting cheese
that has a slightly salty and nutty flavor.
And again, you'll want one third cup of this cheese as well.
Once you got those first three cheeses,
give them a quick mix together with your hands and
then set that aside.
The fourth and final cheese is fresh parmigiano reggiano.
And it's a hard cheese with a more sharp flavor.
You'll need a quarter cup of this and
we'll use it for sprinkling on top of our potatoes.
Now to make this the best scalloped potatoes recipe,
we need some savory goodness to melt together
with the potatoes, cheese, and cream.
So grab a large shallot.
Peel it, Separate the cloves, and finally dice it.
I love shallot as it's somewhat of a cross
between an onion and garlic.
And it's perfect in this recipe.
So once you got that all diced up, add it to a small bowl.
Next, you'll need about one teaspoon of fresh thyme.
So remove the leaves from a few sprigs and
finely chop that up.
Add one teaspoon of salt to this bowl and
a half a teaspoon of pepper.
And then just use your hands or a spoon to mix it together.
All right, let's chat about our potatoes.
In this recipe, I'm using russet potatoes.
And you'll need about two pounds,
which depending on the size of your potatoes,
is usually two-three potatoes.
Russet potatoes are preferred in this recipe
as they're more starchy and will absorb the cream.
Many scalloped potato recipes use a rue as the cream base,
which is a mixture of butter and flour.
But to keep this recipe gluten-free, we're skipping the rue
and to be honest, it's not needed if you do two things.
And that's that you use russet potatoes and
that you use heavy cream.
Waxier potatoes just won't absorb the cream as well,
so really do stick to russet potatoes in this recipe.
After you've washed and peeled the potatoes,
slice them about 1/8 th of an inch in thickness.
The fastest and easiest way to do this is with a mandalin.
And I always wear my cut resistant glove
when using a mandalin because these things are crazy sharp.
But the mandalin makes easy work of this.
And in about one minute,
you can slice up all of your potatoes.
So now that all of our ingredients are ready,
let's assemble this.
And we're going to start on the stove top
rather than the oven.
And here's why that's important.
Most scalloped potato take about an hour to bake,
but because we're starting on the stove,
this scalloped potatoes recipe only
takes about 25 minutes.
So add a tablespoon of butter to an oven safe saute pan,
and this is a 10 inch pan.
Once the butter is nice and melted,
add half of your potato slices across the bottom of the pan.
And you don't have to worry about
layering them a certain way,
just get them in the pan.
Then add half of the shallot spice mix
by just sprinkling it across the top.
And add half of the three cheese blend.
Then layer the other half of potato slices on top.
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Add the remaining shallot spice mix and
two cups of heavy cream,
and you do want heavy cream because
if you use milk or half and half,
you might end up with a more watery,
separated cream at the end because remember
there is no flour in this recipe.
Add a quarter teaspoon of grated nutmeg for a little warmth.
And then let this simmer for five minutes on the stove.
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Dob the top with 1 tablespoon of cubed butter pieces.
Then the remaining 3 cheese mix,
and finally the parmigiano reggiano.
Then transfer that to the oven and
bake for 25 to 30 minutes.
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When it's done, it will be golden and bubbling on top,
smell amazing and the cream
will have absorbed into the potato.
I promise that once you make scalloped potatoes this way
you'll never do them any other
because they are irresistibly delicious.
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I hope you guys enjoyed today's recipe,
and if you did, make sure to give it a thumbs up.
Share it with your family and friends
and I will see you again in the next video.
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