How to Prepare Perfect Really Good Scalloped Potatoes

Really Good Scalloped Potatoes. Scalloped Potatoes With A Spin Are Sure To Be A Thanksgiving Favorite. Really Good Scalloped Potatoes Really Good Scalloped Potatoes. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy.

Really Good Scalloped Potatoes A good scalloped potatoes recipe makes one of those essential side dish recipes that just makes everything seem so elaborate and elegant. But the truth of the matter is, they really couldn't be simpler to make. 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. You can have Really Good Scalloped Potatoes using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Really Good Scalloped Potatoes

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

In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Homemade Scalloped Potatoes are on of my favorite side dishes! This recipe is loaded with fresh garlic, thyme, cheddar cheese and an amazing cream sauce. It's all layered with thinly sliced tender russet potatoes.

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..

I top the potatoes with extra shredded cheddar cheese and bake until golden brown on top. 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. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.

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