Scalloped Potatoes with Root Vegetables
By America's Test KitchenPublished on November 11, 2011
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
Before You Begin
The quickest way to slice the vegetables is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and toss with a couple tablespoons of the cream and chicken broth. If you like, use Parmesan instead of cheddar.
Instructions
- Adjust oven rack to middle position; heat oven to 425 degrees.
- Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add celery root, parsnips, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer for 5 minutes. Add potatoes, bring mixture back to simmer, cover, and cook until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
- Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press into an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
- Once the scalloped vegetables have been transferred to the baking dish and pressed into an even layer in step 3, they can be wrapped in plastic wrap and refrigerated for up to 24 hours. When ready to bake, add the cheese, cover with foil, and bake in a 400-degree oven until the mixture is hot and bubbling, about 45 minutes. Remove the foil and cook until the cheddar begins to brown, about 30 minutes longer. Let cool for 10 minutes before serving.
to make ahead
Time
1¼ hoursYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We wanted a lighter, quicker scalloped potato recipe for weeknight dinners. Although we used traditional russet potatoes to form tight, cohesive layers, we used a 50:50 ratio of canned chicken broth and heavy cream to offset the heaviness of the dish. We parboiled the sliced potatoes in the chicken broth–heavy cream mixture on top of the stove, then poured the whole mixture into a casserole dish and finished it in the oven.
Before You Begin
The quickest way to slice the vegetables is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and toss with a couple tablespoons of the cream and chicken broth. If you like, use Parmesan instead of cheddar.
Instructions
- Adjust oven rack to middle position; heat oven to 425 degrees.
- Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add celery root, parsnips, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer for 5 minutes. Add potatoes, bring mixture back to simmer, cover, and cook until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
- Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press into an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
- Once the scalloped vegetables have been transferred to the baking dish and pressed into an even layer in step 3, they can be wrapped in plastic wrap and refrigerated for up to 24 hours. When ready to bake, add the cheese, cover with foil, and bake in a 400-degree oven until the mixture is hot and bubbling, about 45 minutes. Remove the foil and cook until the cheddar begins to brown, about 30 minutes longer. Let cool for 10 minutes before serving.
to make ahead
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