Smoky Scalloped Potatoes
By America's Test KitchenPublished on September 20, 2011
Yield
Serves 8 or more
Ingredients
4 tablespoons unsalted butter 1 large onion, minced4 garlic cloves, minced4 teaspoons dry mustard 1 tablespoons minced fresh thyme leaves 2 ½ teaspoons salt ½ teaspoon cayenne pepper 5 pounds russet potatoes, peeled and sliced thin1 ½ cups heavy cream 1 ½ cups buttermilk ¼ teaspoon baking soda 2 cups shredded smoked Gouda cheese
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic, mustard, thyme, salt, and cayenne and cook until fragrant, about 30 seconds. Stir in potatoes, cream, buttermilk, and baking soda and bring to simmer. Reduce heat to medium-low, cover, and cook until potatoes are almost tender, about 15 minutes. Stir in cheese and transfer mixture to 13 by 9-inch baking dish.
- Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
- The casserole can be prepared through step 1 and refrigerated for up to 24 hours. When ready to bake, cover with foil and bake in 400-degree oven until hot and bubbly, about 40 minutes. Remove foil and continue cooking until top is golden brown, about 30 minutes.
make ahead
Yield
Serves 8 or moreIngredients
4 tablespoons unsalted butter
1 large onion, minced
4 garlic cloves, minced
4 teaspoons dry mustard
1 tablespoons minced fresh thyme leaves
2 ½ teaspoons salt
½ teaspoon cayenne pepper
5 pounds russet potatoes, peeled and sliced thin
1 ½ cups heavy cream
1 ½ cups buttermilk
¼ teaspoon baking soda
2 cups shredded smoked Gouda cheese
Ingredients
4 tablespoons unsalted butter
1 large onion, minced
4 garlic cloves, minced
4 teaspoons dry mustard
1 tablespoons minced fresh thyme leaves
2 ½ teaspoons salt
½ teaspoon cayenne pepper
5 pounds russet potatoes, peeled and sliced thin
1 ½ cups heavy cream
1 ½ cups buttermilk
¼ teaspoon baking soda
2 cups shredded smoked Gouda cheese
Ingredients
4 tablespoons unsalted butter
1 large onion, minced
4 garlic cloves, minced
4 teaspoons dry mustard
1 tablespoons minced fresh thyme leaves
2 ½ teaspoons salt
½ teaspoon cayenne pepper
5 pounds russet potatoes, peeled and sliced thin
1 ½ cups heavy cream
1 ½ cups buttermilk
¼ teaspoon baking soda
2 cups shredded smoked Gouda cheese
Why This Recipe Works
Buttermilk and smoked Gouda gave our Smoky Scalloped Potatoes recipe a rich flavor and creamy consistency. Adding a pinch of baking soda to the potatoes as they cooked helped to tenderize them without leaving any residual taste. And best of all, this recipe can be prepared up to 24 hours in advance.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic, mustard, thyme, salt, and cayenne and cook until fragrant, about 30 seconds. Stir in potatoes, cream, buttermilk, and baking soda and bring to simmer. Reduce heat to medium-low, cover, and cook until potatoes are almost tender, about 15 minutes. Stir in cheese and transfer mixture to 13 by 9-inch baking dish.
- Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
- The casserole can be prepared through step 1 and refrigerated for up to 24 hours. When ready to bake, cover with foil and bake in 400-degree oven until hot and bubbly, about 40 minutes. Remove foil and continue cooking until top is golden brown, about 30 minutes.
make ahead
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