Photo: Scalloped Potatoes Recipe
Ingredients
- 1 teaspoon unsalted butter
- 4 cups heavy cream
- 2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper
- 3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
- 8 ounces Swiss cheese, grated
Directions
Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.
Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.
With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.
Remove from the oven and let sit for 5 minutes. Serve hot.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 132 reviews
By loisannelizabeth
on April 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
sublime...did I follow the recipe though...absolutely not...this is what I did differently...#1 I used yukon golds...#2 I used a shredded 6 cheese italian mix which included smoked mozzarella, fontina, asiago, parmesan, provolone and romano...#3 I added a sprinkle of nutmeg to the cream mixture...#4 I made several more layers than the receipe states...I probably did 5 layers...#5 cooking times are way off so I just followed my instinct as to when potatoes were considered "fork tender" and also baked a lot longer than 30 minutes...bottom line is to let this recipe be a guide...but you choose to be inventive and instinctive
By BarbM75
Marengo, IL
on March 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I did this recipe and put in 2 cups of half n half and 2 cups of heavy cream. Added minced garlic, salt, pepper, a spice blend by The Gourmet Collection called Roast Vegetables and Fries. The cheese I put in was swiss with a little mozzerella I had left over and parmesan on the top. I had it with ham and we loved it!! I will be making this one again. I looked at Michellex1913 comments below and it helped me add most of these ingredients! THANKS Emeril and Michelle!!
By jlsunderland_57...
PA
on March 16, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This one was fantastic! I did change the cheese by mixing up shredded colby-jack and sharp white cheddar. Then I topped it with parmesan. Very creamy and absolutely delicious. My friends loved it.
Read all 132 reviews