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Post by dewryce on Jun 10, 2022 21:00:20 GMT
Mom wants scalloped potatoes for our next home cooked meal together and I don’t remember ever making them. Not sure if she means au gratin or scalloped so I’m looking for both. What’s your favorite recipe?
I’ve looked and come up with Paula Dean’s, Julia Child’s, one from America’s test kitchen, and 3 from across the web that have tons of reviews. (The Girl Who Ate Everything, Spend with Pennies, and food.com). Have you tried any of these or have another favorite?
Any hints or tips? Any way to make it ahead of time? Or partially? I’m afraid soaking in cream for too long will make them mushy. And how far ahead of time can you slice potatoes without them going brown?
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Post by littlemama on Jun 10, 2022 23:19:22 GMT
My mom makes the best scalloped potatoes. Just potatoes in a white sauce, no cheese. You cant really prepare in advance though. As far as Au Gratin, I buy the betty crocker boxed ones. 😂🤦🏼♀️
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Post by **GypsyGirl** on Jun 10, 2022 23:32:01 GMT
Mom wants scalloped potatoes for our next home cooked meal together and I don’t remember ever making them. Not sure if she means au gratin or scalloped so I’m looking for both. What’s your favorite recipe? I’ve looked and come up with Paula Dean’s, Julia Child’s, one from America’s test kitchen, and 3 from across the web that have tons of reviews. (The Girl Who Ate Everything, Spend with Pennies, and food.com). Have you tried any of these or have another favorite? Any hints or tips? Any way to make it ahead of time? Or partially? I’m afraid soaking in cream for too long will make them mushy. And how far ahead of time can you slice potatoes without them going brown? You can peel and slice the potatoes, cover them with water and store in the fridge for up to 24 hours without them going brown. For an au gratin recipe, check out this one: Cheesy Hasselback Potato Gratin. I like this one because they aren't too gooey, and have lots of crunchy bits on top. Hasselback is a bit misleading, because the potatoes are actually slice through. |
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QueenoftheSloths
Drama Llama
Member Since January 2004, 2,698 forum posts PeaNut Number: 122614 PeaBoard Title: StuckOnPeas
Posts: 5,955 
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Post by QueenoftheSloths on Jun 10, 2022 23:39:03 GMT
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Post by papersilly on Jun 10, 2022 23:41:53 GMT
For an au gratin recipe, check out this one: Cheesy Hasselback Potato Gratin. I like this one because they aren't too gooey, and have lots of crunchy bits on top. Hasselback is a bit misleading, because the potatoes are actually slice through. This is my favorite recipe. I was going to post it too and was glad to see you did. It's so easy to put together, tastes delicious, and the presentation looks great. |
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Post by mollycoddle on Jun 10, 2022 23:43:49 GMT
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Post by Basket1lady on Jun 10, 2022 23:52:09 GMT
I don’t have a recipe. I just make a roux, add chicken broth and a bit of cream, and then layer with cheese. No complaints so far!
I make a roux with a stick of butter and flour. Make a paste with melted butter and brown it for a minute or two. Then add in chicken stock. When it’s still pretty thick, I’ll add milk or cream to thin it out. You want it to coat the back of a spoon. Add a 1/4 teaspoon nutmeg, salt, and pepper to desired taste. Then I spray a baking dish and add a thin layer of the mixture to the bottom of a pan. If you like heat, add in some cayenne pepper, but don’t overdo it.
Slice the potatoes thin—if you have a mandolin or food processor, use that. Then lay the potatoes in a thin layer over the bottom of a dish. Add some sauce to thinly cover the potatoes. If you want, add some shredded sharp cheddar or other desired cheese over that. Repeat the layers , topping with sauce and cheese. You can freeze any remaining sauce—sometimes I make extra to do just that.
Bake at 350 until the potatoes are done—a fork will pierce the layers easily and the cheese will brown. It will take about an hour but that will depend on how thick your layers are.
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Post by cmpeter on Jun 11, 2022 0:03:19 GMT
I make the Pioneer Woman’s recipe. I do find I have to bake mine about twice as long as she says.
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Post by Crack-a-lackin on Jun 11, 2022 0:11:11 GMT
Mom wants scalloped potatoes for our next home cooked meal together and I don’t remember ever making them. Not sure if she means au gratin or scalloped so I’m looking for both. What’s your favorite recipe? I’ve looked and come up with Paula Dean’s, Julia Child’s, one from America’s test kitchen, and 3 from across the web that have tons of reviews. (The Girl Who Ate Everything, Spend with Pennies, and food.com). Have you tried any of these or have another favorite? Any hints or tips? Any way to make it ahead of time? Or partially? I’m afraid soaking in cream for too long will make them mushy. And how far ahead of time can you slice potatoes without them going brown? You can peel and slice the potatoes, cover them with water and store in the fridge for up to 24 hours without them going brown. For an au gratin recipe, check out this one: Cheesy Hasselback Potato Gratin. I like this one because they aren't too gooey, and have lots of crunchy bits on top. Hasselback is a bit misleading, because the potatoes are actually slice through. this is behind a paywall 😞 |
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Post by revirdsuba99 on Jun 11, 2022 1:35:53 GMT
My 'au gratin' also come in a box. After cooking I freeze in portion sizes. Partially thaw, reheat and they are fine.
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casii
Drama Llama
Posts: 5,517
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Post by casii on Jun 11, 2022 1:43:48 GMT
I've made it and it's sinfully good! |
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Post by lucyg on Jun 11, 2022 2:03:28 GMT
I make the Betty Crocker boxed kind, too (au gratin or cheesy scalloped). I realize they aren’t as good as homemade, but they’re better than me having to make them from scratch. I do add more cheddar cheese, and ham if I have any. Sometimes some parsley or chives to green them up.
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Post by holly on Jun 11, 2022 2:26:22 GMT
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Post by papersilly on Jun 11, 2022 3:00:49 GMT
this is behind a paywall 😞 3 ounces finely grated Gruyère or comté cheese 2 ounces finely grated Parmigiano-Reggiano 2 cups heavy cream 2 medium cloves garlic, minced 1 tablespoon fresh thyme leaves, roughly chopped Kosher salt and black pepper 4 to 4 ½ pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note) 2 tablespoons unsalted butter PREPARATION Step 1 Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them. Step 2 Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid. Step 3 Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve. |
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Post by Crack-a-lackin on Jun 11, 2022 3:03:41 GMT
this is behind a paywall 😞 3 ounces finely grated Gruyère or comté cheese 2 ounces finely grated Parmigiano-Reggiano 2 cups heavy cream 2 medium cloves garlic, minced 1 tablespoon fresh thyme leaves, roughly chopped Kosher salt and black pepper 4 to 4 ½ pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note) 2 tablespoons unsalted butter PREPARATION Step 1 Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them. Step 2 Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid. Step 3 Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve. thank you! |
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scrappinwithoutpeas
Pearl Clutcher
Posts: 2,998
Location: Northern Virginia
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Post by scrappinwithoutpeas on Jun 11, 2022 3:24:53 GMT
I don't use a written recipe, just make them the way my Mom did -- very similar to the nytimes one posted above, but no garlic. I modified it last time I made it to add thinly sliced caramelized onions to each layer and wow, I will always be making it this way from now on! It was a big hit in our house. It takes an extra step to slice and caramelize the onions, but the slicing goes quickly with the mandolin. I use the mandolin for the potatoes anyway so it's not that much extra work.
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Post by **GypsyGirl** on Jun 11, 2022 4:00:16 GMT
this is behind a paywall 😞 I'm sorry about that. Thanks to papersilly for sharing the entire recipe! |
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Post by dewryce on Jun 11, 2022 4:21:15 GMT
Wow, the peas have come through once again, thank y’all so much for sharing those recipes. **GypsyGirl** The gruyere might make that one a winner, and prepping the potatoes the day before would be great thanks for the tip! papersilly thanks for copying the recipe. basket1lady I really appreciate you taking your time to type all of that out, the little details like it coating the spoon are exactly what I need. holly that is one of the recipes I was asking about, so glad to have someone I ‘know’ vouch for it. We might end up with the boxed kind, who knows. But jic I am glad to see so many of you like them. She’s on a simple-prep kick (though DH and I will be cooking most everything and really like cooking), yet we’re making Coquille St. Jacques for our appetizer.  Again, thank y’all for your help. I am printing these recipes to see which one tickles her fancy! |
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Post by papersilly on Jun 11, 2022 4:46:35 GMT
3 ounces finely grated Gruyère or comté cheese 2 ounces finely grated Parmigiano-Reggiano 2 cups heavy cream 2 medium cloves garlic, minced 1 tablespoon fresh thyme leaves, roughly chopped Kosher salt and black pepper 4 to 4 ½ pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note) 2 tablespoons unsalted butter PREPARATION Step 1 Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them. Step 2 Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid. Step 3 Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve. thank you! I told you it was my favorite recipe! I anyways keep it a click away. Lol Funny story---my MIL loved it so much that I gave her the recipe. She said it turned out horrible. Dry. I told her that's impossible. She's tasted it at my house. Turns out she completely forgotten to add any liquid! She just did the potatoes and cheese. Good God, woman.......I gave you the recipe and even explained how to cook it.....  |
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maryannscraps
Pearl Clutcher
Posts: 4,791
Aug 28, 2017 12:51:28 GMT
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Post by maryannscraps on Jun 11, 2022 12:02:26 GMT
My recipe is very similar to the NYT one. Mine doesn't use garlic, uses all gruyere (my fave), and adds a pinch of nutmeg. I just layer potatoes with salt, pepper and cheese in between layers. Add the cream, fresh thyme, and nutmeg, Add some cheese on top, and bake it pretty much the same way. It's delicious.
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Post by compeateropeator on Jun 11, 2022 13:18:31 GMT
Good luck with your potatoes, hope you find a recipe you like. I have enjoyed checking out the ones posted and will have to try some.
I have always just made them like my mom, potatoes and onions (and typically pieces of ham) layered in a basic white sauce.
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Post by lisacharlotte on Jun 11, 2022 18:07:43 GMT
Mom wants scalloped potatoes for our next home cooked meal together and I don’t remember ever making them. Not sure if she means au gratin or scalloped so I’m looking for both. What’s your favorite recipe? I’ve looked and come up with Paula Dean’s, Julia Child’s, one from America’s test kitchen, and 3 from across the web that have tons of reviews. (The Girl Who Ate Everything, Spend with Pennies, and food.com). Have you tried any of these or have another favorite? Any hints or tips? Any way to make it ahead of time? Or partially? I’m afraid soaking in cream for too long will make them mushy. And how far ahead of time can you slice potatoes without them going brown? You can peel and slice the potatoes, cover them with water and store in the fridge for up to 24 hours without them going brown. For an au gratin recipe, check out this one: Cheesy Hasselback Potato Gratin. I like this one because they aren't too gooey, and have lots of crunchy bits on top. Hasselback is a bit misleading, because the potatoes are actually slice through. This is also my go to recipe for au gratin / cheesy potatoes. I actually got a mandolin to make potato slicing easier. |
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Post by dewryce on Jun 11, 2022 18:22:28 GMT
You can peel and slice the potatoes, cover them with water and store in the fridge for up to 24 hours without them going brown. For an au gratin recipe, check out this one: Cheesy Hasselback Potato Gratin. I like this one because they aren't too gooey, and have lots of crunchy bits on top. Hasselback is a bit misleading, because the potatoes are actually slice through. This is also my go to recipe for au gratin / cheesy potatoes. I actually got a mandolin to make potato slicing easier. So did we, for a rosemary sweet potato stackers recipe! |
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Post by **GypsyGirl** on Jun 11, 2022 19:15:28 GMT
I actually got a mandolin to make potato slicing easier. Same! |
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Post by christine58 on Jun 11, 2022 20:25:19 GMT
My 'au gratin' also come in a box. After cooking I freeze in portion sizes. Partially thaw, reheat and they are fine. Me too |
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