Traditional Scalloped Potatoes Recipe: A Classic Comfort Food
This creamy, dreamy, and utterly comforting traditional scalloped potatoes recipe is a guaranteed crowd-pleaser. Perfect for potlucks, holidays, or a simple weeknight dinner, this dish is surprisingly easy to make, yet delivers restaurant-quality flavor. Let's dive into the details and make some magic in the kitchen!
What Makes This Scalloped Potato Recipe Traditional?
This recipe stays true to the classics, focusing on simple, high-quality ingredients and a straightforward cooking method. We're not talking about shortcuts or trendy additions here – just pure, unadulterated scalloped potato deliciousness. This means using real butter, milk or cream, and plenty of sharp cheddar cheese (or your favorite variety!). We'll also avoid any unnecessary additions that might detract from the core flavors.
Ingredients You'll Need:
- Russet Potatoes: 2 lbs, thinly sliced (about 1/8 inch thick) – Tip: Using a mandoline slicer will ensure even thickness for even cooking.
- Butter: 1/2 cup (1 stick), unsalted – Unsalted butter gives you better control over the saltiness of your dish.
- All-purpose Flour: 1/4 cup – This helps to thicken the creamy sauce.
- Milk or Heavy Cream: 3 cups – Heavy cream adds richness; milk provides a lighter texture. Experiment to find your preference!
- Sharp Cheddar Cheese: 2 cups, shredded – Sharp cheddar provides the perfect sharp, savory counterpoint to the creamy potatoes.
- Salt: 1 teaspoon – Adjust to your taste.
- Black Pepper: 1/2 teaspoon – Freshly ground is always best.
- Nutmeg: 1/4 teaspoon – A pinch of nutmeg adds a warm, subtle spice that elevates the flavor profile.
Step-by-Step Instructions:
Preparing the Potatoes:
- Peel and Slice: Peel the russet potatoes and slice them thinly and evenly. Aim for approximately 1/8 inch thickness for consistent cooking.
- Rinse: Rinse the sliced potatoes under cold water to remove excess starch. This will help prevent them from becoming gummy.
Making the Creamy Sauce:
- Melt Butter: Melt the butter in a large saucepan over medium heat.
- Make Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly. This is called a roux and will help thicken the sauce.
- Add Milk/Cream: Gradually whisk in the milk or heavy cream, stirring constantly until the sauce is smooth and thickened.
- Season: Stir in the salt, pepper, and nutmeg.
Assembling and Baking:
- Layer: In a greased 9x13 inch baking dish, layer half of the sliced potatoes. Pour half of the creamy sauce over the potatoes. Sprinkle with half of the shredded cheese.
- Repeat Layers: Repeat layers with the remaining potatoes, sauce, and cheese.
- Bake: Bake in a preheated oven at 375°F (190°C) for 45-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Tips for the Perfect Scalloped Potatoes:
- Don't overcrowd the baking dish: This ensures even cooking and browning.
- Use a thermometer: Check the internal temperature of the potatoes to ensure they reach 200°F (93°C) for food safety.
- Let it rest: Allow the scalloped potatoes to rest for 10-15 minutes before serving. This allows the sauce to thicken and the flavors to meld.
Serving Suggestions:
This classic dish pairs perfectly with roasted meats like chicken or pork, or alongside a simple green salad. It also makes a delicious side dish for Thanksgiving or any holiday gathering.
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