Creamy Scalloped Potatoes With Crispy Potato Skins
33
- Prep Time20 mins
- Total Time1 hr 30 mins
- Makes8 servings
Photo, Roberto Caruso.
The perfect blend of cheese, garlic, and potatoes with a fragrant hint of thyme and nutmeg. Served with crispy roasted potato skins for added crunch.
Ingredients
2 tbsp olive oil, divided
2 tbsp lemon juice
2 kg Yukon Gold or russet potatoes, (about 8 medium)
2 cups 18% cream
1 garlic clove, minced
1 bay leaf
1/2 tsp nutmeg
1/2 tsp salt
1 tbsp thyme leaves
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 9x13-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.
Nutrition (per serving)
Calories 388, Protein 11g, Carbohydrates 48g, Fat 18g, Fibre 3g, Sodium 308mg.
Excellent source of vitamin C.
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.
Get our Cheesy Scalloped Potatoes With Roasted Peppers recipe and our Easy Scalloped Potatoes recipe.