Creamy scalloped potatoes with crispy potato skins
Prep 20 min
Total 1 hour 30 min
Serves 8
Nov 13, 2018
Chatelaine
Ingredients
2 tbsp
olive oil, divided
2 tbsp
2 kg
2 cups
18% cream
1
garlic clove, minced
1
1/2 tsp
1/2 tsp
1 tbsp
1 cup
grated Gruyère cheese
1/2 cup
grated parmesan
Instructions
- POSITION racks in centre and bottom third of oven, then preheat to 375F. Line a baking sheet with parchment paper. Coat bottom and sides of a 9×13-in. baking dish with 1 tbsp oil.
- STIR lemon juice into a bowl filled with 2 cups cold water. Wash and peel potatoes, letting peels fall into lemon water. Using a very sharp knife or mandoline, slice potatoes thinly, less than ¼ in. thick.
- POUR cream into a large pot. Stir in ½ cup water, garlic, bay leaf, nutmeg and salt, then add potato slices. Bring to a boil, covered, over medium-high. Uncover, then reduce heat to medium. Boil gently, stirring occasionally, until potatoes are almost fork-tender, 10 to 15 min. Discard bay leaf. Meanwhile, drain potato skins and dry with a kitchen towel. Toss with remaining 1 tbsp oil and arrange on prepared sheet.
- SCOOP potatoes and
cream mixture into
bottom of prepared dish, spreading them out into
an even layer. Sprinkle with
thyme, then cheeses. Cover tightly with foil. - BAKE potatoes in centre of oven for 30 min. Remove foil, then continue baking until potatoes are tender when a skewer is inserted and cheese is golden, 15 to 20 min. Bake potato skins in bottom-third of oven, stirring halfway, until crisp, 30 to 35 min. Let scalloped potatoes stand for 15 min. Crumble potato skins and sprinkle over potatoes just before serving.
Kitchen Tip: Using a mandoline to slice potatoes is quicker and more precise. Always use the safety guard to hold the potato in place, then slide it back and forth over the blade.
Kitchen Tip: If making ahead, prepare potatoes up to step 4. Let cool before covering with foil. Bake potato skins and let cool before putting in a sealed container.
Nutrition
Calories 388, Protein 11 g, Carbohydrates 48 g, Fat 18 g, Fibre 3 g, Sodium 308 mg. Excellent source of vitamin CChatelaine Basics: How to make perfect mashed potatoes
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