My grandma sent me a recipe for scalloped potatoes, which she clipped from the Milwaukee Journal-Sentinel. It was originally featured in Bon Appetit.
In the classic bad habit that I tend to have, I did not thoroughly read the directions and only baked the dish half the required time (also failed to cover it in tin foil). I figured out (on my own) that it needed a longer cooking time and 20 minutes after the Prime Rib was cold on my plate, the potatoes were good to go.
- 1 1/2 lbs. gold potatoes
- 1 1/2 lbs. medium red-skinned sweet potatoes
- 3 c. heavy whipping cream
- 1/4 cup (1/2 stick) butter
- 4 garlic cloves, minced
- 1 T. minced fresh rosemary
- 1 T. minced fresh sage
- 1 T. minced fresh thyme
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 8 oz. shredded Gruyère cheese
- Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Meanwhile, mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
- Butter large glass or ceramic pie dish. Peel and slice potatoes to 1/8-inch slices. I used a mandolin slicer for this, which worked wonderfully easy and fast. Transfer one-third of potatoes to prepared baking dish and distribute evenly. Sprinkle with one-third of the salt-pepper mixture, then one-third of herb mixture. Sprinkle with one-third of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potatoes. (This can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.)
- Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
I’m not a huge fan of sweet potatoes in savory dishes because … well … they are sweet. I find that I have to add lots of salt to counteract the sweetness. This dish is no exception. The only thing wrong with the dish (other than it was probably a bit over-cooked) is that I thought it needed some salt. Obviously an easy fix. I was so full by the time these babies were ready, I barely ate any. I had to recruit my neighbor to take some. Now I need to recruit my neighbor on the other side.