Time files, December just jump quickly before we realised it, leaving only 7 days more to the Christmas. For those, who are worrying there wasn’t enough time to prepare the feast on the Christmas’s day. Do not have to worry about it. Sides are the most simple yet tricky dish to choose from. As we need it to accommodate the main that we are preparing.
Therefore this time we are sharing with you an all-time favourite dishes from our family – Creamy Scalloped Potatoes. Most importantly it is using the most basic ingredients you have in the kitchen. This Creamy Scalloped Potato is the most creamy, delicious scalloped potatoes are all an all time dinner favourite. The dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.
Tell us, who doesn’t love potato dishes. Creamy Scalloped Potatoes is all time favourite, despite their look. Since they weren’t the glamorous but they taste just amazingly gratifying. We’re always satisfied to make this recipe at home, as everybody just washes the oven dish, with their spoon. Especially my dad who is a traditional Asian-man, he only enjoyed rice at his meal. However, while we prepare this, he simply enjoyed it so much that he will clear the left over.
- 1 clove garlic, lightly smashed and peeled
- Unsalted butter, room temperature, for pan
- 8 medium Yukon Gold potatoes
- 2 cups heavy cream
- 2 cups whole milk
- 1 tablespoon lightly packed fresh thyme leaves
- Coarse salt and freshly ground pepper
- 1/8 teaspoon freshly grated nutmeg
- 2 1/4 cups Gruyere, coarsely grated
Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes and slice the potatoes into thick slices.
Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of the cheese. Repeat layering twice more. Loosely cover the dish with parchment-lined foil.
Bake until potatoes is tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.
Tips from the sisters |
From our past experience, while slicing the potatoes, keep the slices about 1/8 of an inch thick so that they get cooked thoroughly. You could add in more cheese for a stronger flavor.