StovetopAmerican
Scalloped potatoes
Cream, garlic, no cheese. Au gratin is the one with the brown top of Gruyère.
Made it?
1 hr 20 min · 25 min hands-on · pull 185°F
Ingredients
8 lb on the fire · ~4.8 lb to the table · 10 plates at 8 oz
- Yukon Golds, ⅛-inch slices8 lb
- heavy cream2 cups
- garlic cloves2
- kosher salt1 tsp
- nutmeg, optionalpinch
Method
- 1
Warm cream with garlic, salt, nutmeg. Layer potatoes. Cream over.
- 2
Cover, 350°F 50 minutes. Uncover 20 until a knife meets no fight and the top blisters.
- 3
Rest 10. Cheese makes it au gratin — that cook is already here.
On the plate
With this, try
- With this dish, try making roasted carrots.
Same oven as a roast. Last 30 minutes. Whole thin carrots or big ones halved. Oil, salt, thyme, 425°F, honey in the last 5.
35 min
- With this dish, try making hasselback potatoes.
With a roast or a thick steak in the oven. Chopsticks as stops so you do not cut through. Butter, salt, 400°F.
1 hr 10 min
- With this dish, try making rice and gravy.
While the meat rests — use that fond. Long-grain rice. Deglaze the meat pan, reduce, pour over.
25 min