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How to Make Scalloped Potatoes | Hilah Cooking

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Recipe Information

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Video-Specific Recipe

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.

AmericanUSside
60 min
medium
6 servings
Servings4
4 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
2 lbs russet potatoes, thinly sliced
2 lbs boiling potatoes, thinly sliced
1 lb red potatoes, thinly sliced
1 bay leaf
1 teaspoon fresh thyme
2 cups whole milk
1 cup heavy cream
1 cup panko breadcrumbs

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.

1

Melt a little bit of butter in a pan over medium-high heat.

2

Add chopped onion and garlic; sauté until super soft, about 10 minutes, stirring occasionally.

3

Peel the russet potatoes and slice them using a mandolin slicer.

4

Use a knife if preferred; mention that the mandolin is helpful for thin slices.

5

Use two types of potatoes: russet (starchier) and red potatoes (waxy).

6

Add a bay leaf and some fresh thyme leaves to the pan with the onions and garlic.

7

Pour in about 1.5 cups of warmed whole milk, stirring to combine.

8

Increase the heat and add the sliced potatoes, ensuring the starchier potatoes are at the bottom.

9

Add about half a teaspoon of salt and some black pepper to the mixture.

10

Bring the milk to a simmer and let the potatoes simmer uncovered for about 5-7 minutes until mostly tender.

11

Transfer the potatoes to a generously buttered deep dish pie pan.

12

Sprinkle about a tablespoon of panko breadcrumbs in the bottom of the pan.

13

Pour heavy cream over the layered potatoes, adding more if desired for coverage.

14

Cover the potatoes with the remaining panko breadcrumbs.

15

Optionally, add grated cheese on top, such as Swiss or cheddar, if desired.

16

Place the dish in a preheated oven at 350°F (175°C) on a baking sheet to catch any overflow.

17

Bake for about 40 minutes until the potatoes are tender and the top is crunchy and creamy.

18

Let cool for about 30 minutes before serving.

Cooking Techniques

sautéinglayeringbaking

Equipment Needed

baking dishsaucepanwhiskknifecutting board

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

dairygluten

Also Known As

Potatoes au GratinGratin Dauphinois

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