There are lots of methods to make scrumptious scalloped taters. With this version, I consulted several books—Kitchen Sense, two James Beards, and also the Pleasure of Cooking. Essentially you layer thinly sliced taters with a variety of extras—cheese, onions, parsley—add milk or cream, and bake. The taters absorb the liquid because they prepare, the cheese melts, the very best will get browned.
One tip: make use of a shallow casserole dish. The main one I made use of here wound up stacking the taters a tad too high and I needed to add 30 minutes approximately towards the cooking. That which you don’t want is crispy browned on the top and never-cooked-enough taters inside. Should you prefer a faster cooking, Pleasure of Cooking recommends parboiling the taters first for any couple of minutes.
- Prep: twenty minutes
- Prepare: one hour, 40 minutes
- Yield: Serves 8
You will need 2 slices of cooked bacon with this recipe, so start the bacon cooking after which prep another ingredients.
Ingredients
- 3 Tablespoons of butter
- 2 lbs (about 4 medium-sized) Russet taters, peeled, sliced 1/8-inch thick
- 1 large yellow or white-colored onion, thinly sliced
- 2 Tablespoons of chopped fresh parsley
- 1 Tablespoons of chopped fresh chives (optional)
- 2 thick slices of bacon, cooked and chopped
- 2 1/2 cups grated Swiss or Gruyere cheese (8 ounces)
- 1/2 cup grated Mozzarella dairy product (a couple of ounces)
- 2 1/2 cups to three glasses of half-and-half (half milk, half cream)
- Pepper and salt
Method
1 Preheat oven to 350°F. Butter a sizable casserole dish with 1 1/2 Tablespoons of of butter. If you are using a casserole dish that's about 9x13 (larger than the main one proven) you will have more area, a lot of taters will brown, and also the cooking is going to be faster.
2 Layer the foot of the casserole dish having a third from the potato slices. Sprinkle with pepper and salt. Layer on 1 / 2 of the sliced onions and 1/2 cup from the Swiss cheese. Layer on 1 / 2 of the bacon, and 1 / 2 of the parsley and chives. Sprinkle after some Parmesan.
Repeat by layering on the third from the potato slices, sprinkle again with pepper and salt. Layer around the remaining sliced onions, 1/2 cup from the Swiss cheese, the rest of the bacon, parsley and chives. Sprinkle after some Parmesan.
Top the casserole using the remaining potato slices. Add some half and half. Us dot the taters using the remaining 1 1/2 Tablespoons of of butter.
3 Cover the casserole with aluminum foil and bake within the oven for just one hour. After an hour or so, remove in the oven, take away the foil, sprinkle around the remaining Swiss and Mozzarella dairy product. Go back to the oven for the next 30-40 minutes. When done, the taters ought to be tender, although not mushy, and also the liquid ought to be mostly absorbed.
For any faster cooking, you are able to parboil the sliced taters for 8 minutes first, patting them dry, before layering them within the casserole pan. Within this situation the entire oven cooking is all about 35-forty-five minutes.
