Servings:10-12
Not only are rich scalloped potatoes easy to make, but they go with everything from a weeknightroast chicken到星期日roast beef. The key to thisclassic comfort foodrecipe is starting with waxyYukon Gold potatoesand slicing them thinly and uniformly. Equal amounts of heavy cream and whole milk result in the perfect tender texture and creamy consistency. Resist the urge to use lighter versions of either ingredient if it’s the real thing you’re after.
If you’re going touse a mandoline要切成土豆，请务必观看我们的视频，以获取有关在刀片上运行土豆时施加均匀且一致的压力的技巧。
In a 3- to 4-quart saucepan, whisk the cream, milk, garlic, thyme, nutmeg, 2-1/2 tsp. salt, and 1 tsp. pepper. Bring to a simmer over medium heat, stirring occasionally, and then remove from the heat and let cool in the pan to room temperature. Strain through a fine sieve into a large liquid measuring cup.
Arrange about a third of the potatoes in an overlapping layer in the baking dish. Give the cream mixture a quick whisk and pour about a third of it over the potatoes. Repeat twice more with the remaining potatoes and cream mixture. Dot the butter over the top and cover with aluminum foil.
Bake until the potatoes are completely tender when pierced with a paring knife, 45 minutes to 1 hour.
Remove the potatoes from the oven and heat the broiler on high. Uncover the potatoes and gently press them down with a flat spatula so the cream mixture mostly covers them. Broil until nicely browned on top, 5 to 8 minutes. Let the potatoes rest for 5 to 10 minutes before serving.
Make Ahead Tips
The dish can be assembled up to 4 hours ahead, covered, and refrigerated. Let sit at room temperature while the oven heats. You can keep the cooked scalloped potatoes, covered, in a warm oven for up to 1 hour before serving.
昨晚我在今天的复活节晚餐的早期预备工作中进行了两次贡献。我意识到我稍后和丈夫看电影时，我没有在这道菜上添加任何洋葱或葱。我有点惊慌，想知道我想念他们吗？无论如何，今天的证明将是我们今天的餐点，我希望这些都很好吃。我希望他们不是平淡的。
Great dish. I sprinkled flour over each layer of potatoes. I used 1 scallion plus 2 garlic cloves. It was perfect!
最终结果很美味，但是下次，我要添加一个roux。
In my case I made them the night before, reheated in the oven the next day without the foil to allow for Browning. The sauce never thickened, despite resting for 30 minutes.
They were tasty and plenty of compliments, but had to be served with a slotted spoon. Directions were followed to a T.
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