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 potatoes 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 cover with the cream and chicken broth. If you like, use Parmesan instead of cheddar.
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 mushrooms and cook, stirring occasionally, until onions are soft and lightly browned and the moisture released by the mushrooms has evaporated, about 5 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer 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); sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
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|Serving Size: 1 Serving (497g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 439 (55%)|
|Amt Per Serving||% DV|
|Total Fat 48.8g||65 %|
|Saturated Fat 19.9g||99 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 210.5mg||65 %|
|Sodium 282.4mg||10 %|
|Potassium 1465mg||39 %|
|Total Carbohydrate 39g||11 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 35.4g|
|Protein 49.8g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 791
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