Shortcut scalloped potatoes

9

PREP TIME

20 min

TOTAL TIME

1 h 15 min

Makes

12 Servings

Scalloped potatoes aren't just for special occasions. Partially cooking spuds before baking means they require just 30 minutes in the oven.


Ingredients

  • 1 tbsp butter
  • 1 1/2 kg potatoes , preferably russet or Yukon gold, about 6 medium potatoes
  • 1 1/2 cups 35% cream
  • 284-ml can undiluted chicken broth
  • 1 garlic clove
  • 1 bay leaf
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 small onion , preferably red, cut into rings
  • 1 tbsp fresh thyme leaves
  • 1 1/2 cups grated gruyère , about 90 g

Instructions

  • Preheat oven to 375F (190C). Rub butter over bottom and sides of a 9 × 13-in. (3-L) baking dish. Peel potatoes, working quickly so they don’t brown. Using a very sharp knife, thinly slice potatoes so that pieces are no thicker than 1/4 in. (1 cm). This helps the potatoes bake faster. Or, for easier slicing, use a mandolin or food processor to slice potatoes. Even though these cuts can be done with a knife, using a mandolin 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.
  • Pour whipping cream and broth into a large pot. Stir in garlic and seasonings except thyme, then add potatoes, separating as you add. Bring to a boil, covered, over medium-high. Uncover. Simmer gently, stirring occasionally, until potatoes are almost fork-tender, 10 to 13 min. Discard bay leaf. Turn potato mixture into baking dish.
  • Scatter with onion and thyme, then cheese. Cover tightly with foil. Bake in centre of preheated oven for 15 min. Uncover. Bake until bubbly and cheese is golden, 15 min. Let stand for 15 min before serving.

Watch: How to make scalloped potatoes

Cooking tip: If you tend to keep peeled potatoes in water so they don’t brown, don’t this time. The water will absorb into the potatoes and remove some of the starch, preventing the sauce from thickening.

Switch it up: 

1. Use crumbled stilton or gorgonzola, or grated parmesan or asiago, instead of gruyère.

2. Try red-skinned potatoes or a mix of white and sweet ones.

3. Add crumbled cooked pancetta.