How To make Low Fat Scalloped Potatoes

Scalloped Potatoes: Two Ways | The Hungry Bachelor

Scalloped Potatoes are delicious - and surprisingly easy to make!

These easy recipes can be found below:

Cream of Mushroom Soup Scalloped Potatoes:


Traditional Scalloped Potatoes with Cream:

How to bake my version of Scalloped Potatoes

In my research on how to make scalloped potatoes I found that there is no classic recipe for this side dish. There are so many possibilities, you are free to do as you like. So I chose to make cheesy Scalloped Potatoes. (Julia Child used Swiss cheese.) These will go well with your holiday or Sunday roast. They are easy and they taste as good as they look. This is the third of three potato side dish videos I planned for the coming holidays.

See the full recipe on my web site at:


And some people tell me my voice has a natural ASMR quality.

BEST EVER SCALLOPED POTATOES | four-cheese blend

Scalloped potatoes are a classic, indulgent side dish. Thinly sliced potatoes are layered with a creamy sauce, then baked til golden brown. It's rich, cheesy, and super flavorful. There's no doubt your guests will be coming back for seconds on this one. Trust me!

So what makes this the best scalloped potatoes recipe? The four-cheese blend! It adds layered depth of flavor you'll love. And it's the perfect cheesy scalloped potatoes for a get together or holiday like Easter, Thanksgiving or Christmas.

Printable Scalloped Potatoes Recipe:

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Cast Iron Skillet Scalloped Potatoes (Au Gratin) Recipe - Crispy Tender Potatoes - EatSimpleFood.com

Recipe: eatsimplefood.com/scalloped-potatoes/

This beautiful and delicious scratch made cast iron skillet potato (au gratin) recipe is all about heavy whipping cream, Parmesan cheese, and a crispy top. Don't have a cast iron skillet? Cool - make it in a dutch oven or a baking pan.

Scratch made scalloped potatoes are a perfect item to crisp up perfectly in a cast iron skillet and look rustic & beautiful and taste amazing.

The difference between au gratin potatoes, scalloped potatoes, and Gratin Dauphinois:
What's the difference between a scalloped potatoes and potato au gratin recipe? Not much - traditionally scalloped potato recipes are made with cream or milk and flour where gratin's are topped with cheese or bread.

These days we use both cheese and milk or cream, so we can call it what we want - it's all comfort food in the end.

Gratin Dauphinois is traditionally made with thinly sliced potatoes that have not been pre-cooked and are cooked at a lower temperature for longer in cream with no cheese.

What kind of potato? What kind of cream or milk?
Use any potato for this scalloped potato recipe but russet is starchy and also absorbent which is good for the cream sauce, but yukon is also a great all purpose potato that will still get soft but retain a little more texture, which is what I prefer.

Heavy cream doesn't generally curdle when heated (especially at a lower heat) due to the high fat content. If you decide to use a lower fat dairy product you may see some curdling due to the lower fat and higher protein molecules binding together. Add a little cornstarch or flour to inhibit the proteins from binding and stop the curdling.

Quick Tips for Skillet Scalloped Potatoes
Buttering the casserole dish or cast iron pan helps to brown the edges and prevent the potatoes from sticking. If you are using a cast iron skillet for potatoes au gratin, give it a quick wipe down with a paper towel before buttering the edges and bottom. I'm using a 10 inch cast iron skillet for this au gratin recipe.

Do you love cheese? Knock it out! Add any cheese and/or more cheese to this recipe and the technique will still work. Love melty yellow cheddar cheese? Do it! Leave a comment below and tell me what you did. Cheesy scalloped potatoes are pretty difficult to mess up.

Like ham or bacon with your scalloped potatoes? Add cooked bacon or pancetta or grate or dice already cooked ham and cook it with the potatoes.

Cast Iron Skillet Scalloped Potatoes FAQS

Do you skin / peel the potatoes for scalloped potatoes?
I do. But you don't have to. It's a texture preference issue. I prefer scalloped potatoes to have a consistent tender texture so peel the potatoes. If you are in a hurry or wanted something more rustic then leave them unpeeled.

Why does the milk curdle in my skillet scalloped potatoes?
Milk curdles when heated. The lower the fat in milk, the more it curdles. Starting with a high fat cream like heavy whipping cream helps a lot. Using russet potatoes also helps because they are high in starch and help naturally thicken the sauce without the addition of flour or cornstarch.

Serves 6

Ingredients

• 2 tsp unsalted butter
• 2 lb yukon gold or russet potatoes, peeled & sliced thin
• 2 cups heavy whipping cream
• 12 sprigs thyme, divided
2 bay leaves
• ½ tsp salt
• pinch black pepper
• pinch ground nutmeg
• ½ cup Parmesan cheese, shredded

Instructions
• Preheat oven to 400F.

• Butter a baking dish (this helps to brown the edges and prevent sticking). If using a 10 inch cast iron skillet wait on this step until the heated cream comes out of the pan.

• Slice potatoes into ~ ⅛ rounds (use a mandoline or food processor if desired). Set potatoes aside in a large bowl.

• Bring a pan to medium high heat and add the cream, 6 sprigs or so of thyme, bay leaves, salt, pepper, and nutmeg. Gently bring to a simmer, stirring occasionally.

• Remove cream from heat, and discard bay leaves and thyme. Add cream to bowl of sliced potatoes and stir to coat (careful may be hot!).

• Add ~ ½ cup cream to the bottom of the baking dish or cast iron skillet and layer potatoes, spreading evenly. Add remaining cream to nearly cover the potatoes (you will probably have some cream left - just toss it if you do).

• Top with shredded parmesan and garnish with remaining thyme sprigs.

• Cover dish with aluminum foil lightly covered with oil - tenting so that the aluminum doesn't touch the cheese. Leave one corner open to let some steam escape, but not open enough to brown the cheese.

• Bake covered ~ 50 minutes or until potatoes are tender with a fork.

• Remove aluminum foil and bake / roast 10 minutes or until cheese starts to brown. If the cheese is being stubborn, turn the broiler on to low and broil 3-5 minutes or until cheese is brown.

Happy Eating!

Beckie

Easy Scalloped Potatoes

Recipe:
Creamy, rich and flavorful, these easy scalloped potatoes are the best. Perfect for holidays and special occasions, this homemade version is one you should try.

Music: Walk
Musician: @iksonmusic

Low Fat Potato Gratin