The Trick to Incredibly Creamy Scalloped Potatoes - Kitchen Conundrums with Thomas Joseph

hey everybody thomas joseph here now scalloped potatoes are the ultimate side dish they're incredibly rich and delicious when they're made properly but oftentimes people run into this issue where the scalloped potatoes are soupy and also sometimes they're underdone in the center well today i'm going to share with you a recipe that will be your new go-to recipe for the perfect scalloped potatoes so let's get started [Music] so i'm finishing up slicing my potatoes right now and i'm using a mandolin because i want the potatoes to be really thin about an eighth of an inch in thickness you should be able to see through the potato and a mandolin really helps now if you don't have one of these you could certainly do this with a knife it just might take you a little bit longer but it's good way to practice your knife skills so three pounds of peeled yukon gold potatoes is what we need to start now you could also use russet potatoes here really what we're looking for are just nice starchy potatoes because the starch is what's going to help to thicken all of that wonderful milk and cream that we're going to pour over these potatoes and that's what's going to give you great structure and something that's not going to be soupy in the end so 3 pounds total and i'm going to add three cups of whole milk this recipe is really fantastic and one of our test kitchen favorite recipes because it pre-cooks the potatoes now this might seem like an extra step to you but it really does help in ensuring that the potatoes are all cooked evenly so what you're going to do is just push the potatoes down try and submerge them as much as you can in this milk and you're gonna bring this to a simmer and you're gonna simmer these potatoes for three minutes until they're crisp tender we like to say that means that they're not falling apart on you but you can get a knife through them pretty easily so while this is cooking i'm going to prepare my baking dish now this is a three and a half quart baking dish this is an oval which is really nice for scalloped potatoes but you could also use a 9x13 baking dish that would work just as well or any other similar size capacity wise i have a clove of garlic and i'm going to just rub this clove of garlic around the bottom and sides of this pan and you might say that's kind of weird what do you do in there but what this does is it infuses a gentle subtle flavor of garlic into your scalloped potatoes and then in the end it's going to be really really great and then you can take the rest of the clove don't throw it away just put it in with your potatoes and it will infuse them as well so this is going to take about three to five minutes to come up to a simmer and then three minutes until the potatoes are tender all right guys so the potatoes have been bubbling away here for about three minutes and just to check whether or not they're crisp tender take a paring knife and you should be able to go through the potatoes without any resistance and that's really when you know that these guys are done and ready to go into the dish here so i have a slotted spoon and i'm just going to place these in the baking dish now if you wanted to you could definitely be artistic here you can shingle these around the pan by hand if you let this cool slightly i'm going to do this quickly so once you get kind of an even layer down in the base of the pan this is when you want to season the potatoes so with some salt and pepper you want to have about maybe three layers total and you want to make sure that you're seasoning each of the layers so that your potatoes are really flavorful in the end i have a little bit of cheese and this is five ounces in total of grated gruyere cheese and applying the cheese in layers here is going to help to give it more structure as well so continue on with the process of layering and seasoning until all the potatoes are done so i have a little bit extra i have about two and a half cups of milk here so i'm only going to use two cups i'm going to pour it over the top of the shingled potatoes now make sure your oven is preheated to 325 degrees and these potatoes are going to take about 80 to 90 minutes so they bake for a relatively long period of time but at a lower temperature and a cup of heavy cream which will be really delicious and will lend some richness to these scalloped potatoes and as this bakes in the oven all of the wonderful dairy that we have is going to sink in between the layers and the potatoes are going to cook down and it will get wonderfully golden brown on top so into the oven all right these scalloped potatoes have been out of the oven and you know what a tip here guys is that you should let the scallop potatoes cool a little bit don't serve them right out of the oven because otherwise when you go to scoop into them they're gonna slide apart on you so give them a little bit of a chance to rest it's golden brown on top and the smell is absolutely amazing now i hope that you will give this recipe a try you now know the tricks and tips to incredibly creamy delicious look at how beautiful these scalloped potatoes are now as always we love to hear from you so if you have any kitchen conundrums any questions you want to ask us reach out using the hashtag kitchen conundrums we love to hear from you guys really great and as always guys click like and subscribe [Music] you

Channel: Everyday Food

Views: 184,516

Keywords: Recipe, Recipes, Cooking, Cook, Food, Dinner, Easy meal, Dinner tonight, Everyday Food, Home made, Sarah Carey, Martha Stewart, Family meal, easy cooking, how to, food ideas, quick dinners, fast recipes, easy recipes, quick recipes, Thomas Joseph, Kitchen Conundrums, Scalloped, Potatoes, Cheese, Cream

Id: dJrBKELenP4

Length: 5min 41sec (341 seconds)

Published: Fri Sep 27 2019