Scalloped Potatoes Reach Super Stardom.
Most people don’t really think that Potatoes are particularly special or healthy.
So it’s a surprise for many to discover one medium potato (5.3 oz) with the skin contains:
45 percent of the daily value for vitamin C
More potassium (620 mg) than even bananas, spinach, or broccoli;
10 percent of the daily value of B6
Trace amounts of thiamine, riboflavin, folate, magnesium, phosphorous, iron, and zinc
…and all this for just 110 calories and no fat, sodium or cholesterol.
Our Scalloped Potato recipe takes this nutritional powerhouse and turns it into the star of your dinner.
We love to make this dish when we have company because it can be assembled a few hours before the guests arrive and it bakes in the oven without supervision till the rest of the meal is ready. Please note, this is a high fat recipe. When we make it we pretend we’re French because the French love anything with cheese and cream. We only make this on special occasions, so go ahead and indulge every now and again.
TwoFoodNuts Scalloped Potatoes:
Serves 6 people
- 6 medium Yukon Gold Potatoes, or other thin skinned white potatoes (do not use Baking Potatoes)
- 1 cup grated Gruyere cheese (you can substitute Swiss Cheese)
- 2 and 1/2 to 3 cups of 35%whipping cream (you can go as low as 18% cream to save a few calories)
- Salt and Pepper
Use an open casserole dish that is about 6 by 9 inches or a deep round dish such as the one below that will allow at least 4-5 layers of potatoes.
Using a Mandolin (see above), slice the potatoes to 1/8 inch thick (no need to peel if the skins are nice and thin). Grate the cheese on the course side of a box grater. Divide the cheese in half. Begin by layering the potatoes in a single layer in your pan. Lightly salt and pepper the layer and sprinkle just a pinch of cheese over the potatoes, continue in this manner until you’ve used all the potatoes. Finish with the remaining 1/2 cup of the cheese. Pour the cream over the dish and it’s ready for the oven.
We bake the dish at 300F so the potatoes soften and the cheese turns into a golden crust. The exact baking time will vary depending on the size of the casserole but it should take about an hour to bake completely. We test with a knife after about 45 minutes of baking. The tip of the knife should go right through the layers easily when its done. Don’t rush it if the potatoes aren’t nice and soft!
Serve with your favorite meat or seafood. We love these potatoes with a succulent piece of Roast Chicken, or a thick juicy Pork Chop, but it works equally as well with a slice of Salmon or a Steak.