CHEESY Scalloped Potatoes (No Cream & No Flour Needed!)
Recipe Information
Scalloped Potatoes
Cultural Context
Scalloped potatoes, a classic American comfort food, originated in the 19th century and became popular for its creamy texture and rich flavor. Often served at family gatherings and holiday meals, this dish showcases the humble potato elevated with cream and cheese. Today, variations abound, with some incorporating different cheeses or adding vegetables, making it a versatile favorite across the globe.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
cheddar cheese
🥗Healthier: reduced-fat cheese
💰Cheaper: processed cheese
Reduced-fat cheese lowers calories while still melting well.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil provides healthy fats and is often more affordable.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: white potatoes
Sweet potatoes add nutrients and flavor, while white potatoes are cost-effective.
Start prepping the potatoes at least an hour before cooking to allow the milk mixture to infuse.
Roughly chop shallot and garlic; a fine chop is not necessary.
Add olive oil to a small saucepan and set over medium heat.
Once shimmering, add the roughly chopped shallot and garlic; cook, stirring occasionally, until fragrant and softened, about 3 to 5 minutes.
Add a few sprigs of fresh thyme, freshly grated nutmeg, and a bit of white miso paste; cook for about 30 seconds until fragrant.
Pour in a can of evaporated milk and bring the mixture to a simmer, then take it off the heat.
Let the garlic and shallot infuse in the hot milk for about an hour; you can also do this up to a day in advance and keep it in the fridge.
Strain the solids out of the milk mixture when ready to assemble the dish.
Slice the potatoes and add them to a large mixing bowl; peeling is optional.
Strain the infused milk mixture over the sliced potatoes and discard the solids.
Grate gruyere cheese using the small holes of a box grater and Parmesan cheese using a rasp-style grater.
Shingle the potatoes in a single layer in an appropriately sized baking dish; sprinkle with some grated Parmesan and gruyere cheese.
Repeat layering with remaining potatoes and cheese, saving some cheese for the topping.
Pour over the remaining milk mixture and top with the remaining cheese.
Cover the dish tightly with foil and bake in a 375°F (190°C) oven for about 30 minutes.
Remove the foil and return to the oven; bake until the potatoes are golden, bubbling, and crisp on top, about 15 minutes longer.
Let cool for at least 5 minutes before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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