Scalloped potatoes are a classic and comforting dish that transforms simple ingredients into a rich and flavorful masterpiece. Thinly sliced potatoes are layered in a baking dish and smothered in a velvety, creamy sauce typically made with butter, milk, and sometimes cheese. As the dish bakes, the potatoes absorb the luscious flavors, while the top develops a golden-brown crust. The result is a medley of tender, melt-in-your-mouth potatoes with a creamy, savory undertone. For an extra twist I added hints of truffle flavor throughout the dish.
Keys to the perfect scalloped potatoes
Achieving perfect scalloped potatoes involves attention to a few key details:
- Uniform Slicing: Ensure the potatoes are thinly and uniformly sliced. This consistency promotes even cooking throughout the dish.
- Creamy Sauce: Craft a velvety sauce using a combination of butter, milk, and, optionally, cheese. This sauce infuses flavor into the potatoes, contributing to the dish’s overall richness.
- Layering: Arrange the potato slices evenly in layers, allowing the sauce to coat each slice. This ensures that every bite is infused with the creamy goodness.
- Seasoning: Season each layer with salt, pepper, and any preferred herbs or spices. This step adds depth to the flavor profile of the dish.
- Baking Time and Temperature: Bake at a moderate temperature (around 350°F or 175°C) to allow the potatoes to cook through and the top layer to develop a golden-brown crust. Be mindful not to rush the process for perfectly tender potatoes.
- Covering while Baking: Cover the dish with foil during the initial 30 minutes of the baking process to steam the potatoes and ensure they cook through. Uncover for the last 30 minutes to allow the top to brown.
- Resting Period: Let the scalloped potatoes rest for a few minutes after removing them from the oven. This allows the dish to set and makes for easier serving.
By paying attention to these details, you’ll be on your way to creating a delicious batch of scalloped potatoes, perfect for any meal or gathering.
Perfect Scalloped Potatoes (Truffle)
- 4 Yukon gold potatoes
- 3 tbsp butter
- ½ onion (diced)
- 4 cloves garlic (diced)
- 6 cremini mushrooms (finely diced)
- 3 tbsp flour
- 1 cup milk
- ½ cup heavy cream
- 1 tsp salt
- 1 tbsp truffle paste (optional)
- 2 cups grated mozzarella or truffle cheddar (half for sauce, half for layering)
- Using a mandolin, peel and thinly slice your potatoes. Rinse over cold water to remove excess starch then strain and set aside.4 Yukon gold potatoes
- Cut all your vegetables. (dice garlic, dice onion, finely dice mushrooms)½ onion, 4 cloves garlic, 6 cremini mushrooms
- In a med heat saucepan, melt the butter and add in the onions and garlic. Cook on medium heat until softened, about 2 minutes.3 tbsp butter, ½ onion, 4 cloves garlic
- Add diced mushrooms and cook additional 5 minutes or until most of the moisture is cooked out.6 cremini mushrooms
- Add in the flour and mix until well combined.3 tbsp flour
- Slowly add in the milk while stirring constantly to ensure that the butter and flour mixture is evenly combined in with the milk. Stir 2 minutes – med heat.1 cup milk
- Once the milk has been incorporated, add in the heavy cream while stirring, repeating the same motion, until you get a thick sauce. (about 3-5 minutes)½ cup heavy cream
- Add in salt and truffle paste.1 tsp salt, 1 tbsp truffle paste
- Turn off the heat and add 1 cup of the grated mozzarella or truffle cheddar, saving half for the layering in the upcoming steps. Mix well, consistency should look like a very thick pancake batter.2 cups grated mozzarella or truffle cheddar
- Grab a baking dish and grease the dish with a little bit of melted butter.
- Start layering your prepared ingredients. We’re doing 3 layers of each. Start by adding ⅓ cup of the sauce on the bottom of the dish.
- Then layer on top your sliced potatoes. Make sure you’re overlapping them on top of each other. It’s okay to do 2 layers of potatoes to make sure that layer is thick enough to hold up the structure of the dish.
- Add a thin layer of the remaining grated cheese on top of the potato layer.
- Repeat this process 2-3 more time until you run out of potatoes or sauce making sure the final layer is more cheese.
- Cover your dish with tin foil and bake at 350F for 30 minutes. Remove the tin foil and bake again for 30 more minutes. If the cheese has not browned enough, place it under the broiler on high until browned.
- Top with chives and serve.chives
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