Christmas · Holidays · Recipes

Scalloped Potatoes

As promised, here’s my recipe for scalloped potatoes from Christmas Dinner! Usually, I serve mashed potatoes at the holidays using this make-ahead recipe, but I wanted to change things up. This is simpler because it doesn’t require peeling or boiling, and it can be made the day before. In fact, next year that’s what I plan to do in order to save myself some stress on Christmas morning.

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SCALLOPED POTATOES WITH ONION & CHEDDAR

also known as Potatoes Gratiné en Français 🙂

INGREDIENTS

  • 5 or 6 medium baking potatoes (about 2.5 lbs.)
  • 1.5 C grated cheddar cheese
  • 2 TBSP unsalted butter
  • 1 onion, sliced thin
  • 4 C whole milk
  • 3/4 C light cream
  • 2 to 3 garlic cloves, smashed
  • 1 tsp Dijon mustard
  • Salt & pepper

DIRECTIONS

Preheat the oven to 375F and grease a large casserole/baking dish.

Slice the potatoes very thin. I am terrified of the mandoline and don’t own a large food processor, so I did this by hand, very carefully with a large, freshly-sharpened chef’s knife. Do not rinse. Set aside.

Prep the onions and garlic: slice the onion thin and smash the cloves of garlic with the side of a knife and your fist, or a meat pounder or heavy mug (I put mine in a plastic bag to contain the splatter).

In a good-sized Dutch oven, melt the butter over medium (medium-low if using a cast iron or enameled cast iron pot). Add the onions and saute until softened, about 5 minutes. Add the milk, garlic and Dijon and bring to a boil over medium. Add a generous amount of salt and pepper.

Add the potatoes and allow to simmer until they are nearly tender, about 10 minutes.

Using a slotted spoon, and discarding the milk once you’re done, transfer half the potatoes and onions to your greased baking dish, then cover with half of the cheese. Repeat, seasoning generously with salt and pepper, then spoon the potatoes and onions into the dish in a second layer and top with the remaining cheese. Season again, then pour the cream evenly over the top.

Bake uncovered for 50 minutes to one hour, or until the cheese is crispy and golden. Let cool a few minutes and serve!

Recipe inspired by thekitchn

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This is actually easy enough to do for a regular weeknight dinner, and would definitely give you enough to use a second time in one week (unless you have a family of teenage boys, in which case, I can’t help you! And hats off, my friend). I used packaged shredded cheddar this time around, but you could grate fresh — I just can’t deal with that stress on my wrists, which still battle some carpal tunnel syndrome left over from my pregnancy. And, of course, another type of cheese (gruyere? hmm) will do just fine.

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If you prefer, you can use another kind of milk — almond, soy, etc. — and you can substitute 2 cups of milk and 2 cups of water for the full 4 cups of whole milk called for. Many recipes also call for heavy cream in scalloped potatoes, but I don’t find that to be necessary. You can still get a very rich effect by using light cream as I did here. Some recipes also call for cooking the potatoes on lower heat for longer in the oven, but I like how this recipe recommends par-cooking on the stove top before you place them in the oven to ensure they are adequately and evenly seasoned. You can always save the discarded milk for another culinary use. And, if you’re interested, I used russet potatoes here; I was looking for yukon gold, but they weren’t available so I decided to try my luck and I’m pleased with the result. These held up very well structurally. If you want a tremendously thick sauce in the dish, you could thicken your milk with flour at the par-cooking stage.

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I really hope you like this recipe and that it broadens your taste buds if you grew up accustomed to the boxed version! These made great leftovers with some of the spiral ham and casseroles we had on Christmas. Georgia ate them enthusiastically, but then again the main ingredients are cheese, milk and potatoes, so I’m not surprised. The onion and garlic lend a visible flavor but don’t overwhelm, making them perfect for picky eaters while still being a little more interesting than mashed potatoes. Enjoy!

Recipes

Make-Ahead Mashed Potatoes

What’s the best thing about mashed potatoes? How fluffy, buttery and delicious they are, right? But there’s a dark side — all that peeling, chopping, boiling and mashing by hand the morning of a big meal, which almost makes you dread having them. Well, not anymore.

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As I mentioned in my Christmas Dinner post, I used a new recipe (new to me, anyway) from the Pioneer Woman, which calls for baking the potatoes the day before (I KNOW) and then popping them in the oven just half an hour before you eat. I had to try it. I love, love, LOVE buttery mashed potatoes, and yet they are such a pain when you’re trying to time the rest of a big meal to be ready all at once. Well, this make-ahead tip 100% worked for me, so I am posting it here in the hopes it’ll save you some time down the line. Enjoy!

Make-Ahead Mashed Potatoes

Ingredients

  • 5-lb. bag of Russet or Yukon Gold Potatoes
  • 2 sticks butter
  • 8-oz. container of plain cream cheese
  • 1 cup half-and-half or heavy cream
  • Salt & pepper to taste

Directions

Peel and cut the potatoes evenly into halves or quarters. Set a large pot of water on to boil, and when the water is simmering rapidly, add the potatoes. Cook for at least 30 minutes.

Once the potatoes are fork-tender, drain them in a large colander. When they are done draining, place them back into the dry cooking pot on the stove over low heat. Mash by hand with a potato masher over low heat, allowing all the steam to escape.

Turn off the stove and add the softened butter, starting with one stick and adding more to your taste. Then add the cream cheese and half a cup of the half-and-half or heavy cream, again adding more to your taste. Mash until there are no more lumps.

Taste and season with salt and pepper, taking care not to under-salt.

Stir well and add to a medium sized baking dish. Top with a few pats of butter and put it in the fridge, covered, until you’re ready to bake it.

If you’re eating it right away, just bake at 350 until the butter on top is melted and the potatoes are warmed through. If you’re making ahead of time, take it out of the fridge an hour or two before your meal and heat for 25 to 30 minutes at the same temperature.

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Chopping the potatoes into smaller pieces hastens the cooking time. Half or at the most quartered should do it, otherwise they’ll fall apart in the water.

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Using a hand-held potato masher is the only way to go. An electric mixer sometimes makes the potatoes glue-y.

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Make sure you’ve set the butter out to soften for a bit before mixing it into the potatoes. I also like to leave the half-and-half and cream cheese out for a few minutes to come closer to room temperature before using.

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Make sure you taste before putting the potatoes into your baking dish to make sure they’ve been salted enough!

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Yum.