SCALLOPED POTATOES | Thanksgiving Sides & Sweet pt.5

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories, while milk is more budget-friendly.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese offers a healthier option, while processed cheese is often cheaper.

Peel the potatoes and place them in a bowl of cold water to prevent browning.

Weigh about 1300 g of whole potatoes, which is about 3 large potatoes.

Thinly slice 5 large cloves of garlic.

Melt 50 g of butter in a large pot over medium-low heat.

Add the garlic to the melted butter and cook until it becomes clear and fragrant.

Peel and thinly slice the onion, then add it to the pot and stir.

Add salt to the onion and garlic mixture.

Add the leaves from about 5 sprigs of thyme to the pot.

Cook the onions until they are soft and clear.

Slice the potatoes into approximately 1/4 inch (1/3 cm) thick slices, avoiding placing them back in the water to retain starch.

Pour 500 mL of cream and 100 mL of milk into the pot and bring the mixture to a rolling boil.

Add all the sliced potatoes to the pot and stir to coat every slice.

Cook the potatoes for 10 to 15 minutes until they are just al dente, stirring every 3 minutes.

Once the potatoes are al dente and the sauce is thick, transfer everything to a casserole pan.

Optionally, prepare ahead by freezing the dish or refrigerating it for a day or two before baking.

If frozen, bake directly from the freezer for about 40 minutes, then sprinkle with cheese and bake for another 10 to 20 minutes until bubbling and golden brown.

If refrigerated, bake for about 30 minutes after adding cheese until bubbling and brown.

Use approximately 100 g of shredded cheese, adjusting based on the size of the casserole pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens