Indulge in the comforting and creamy goodness of Scalloped Potatoes, a classic dish that brings together layers of thinly sliced potatoes, velvety milk, and a touch of aromatic nutmeg. This recipe is a celebration of simplicity and showcases the natural flavors of the potatoes, creating a side dish that is both comforting and elegant.
The key to achieving the perfect texture and flavor lies in the careful preparation of the potatoes. Sliced thinly and evenly, they are gently simmered in milk infused with nutmeg, allowing the flavors to meld together beautifully. As the potatoes cook, the milk gradually thickens, creating a luscious and creamy sauce that envelops each tender slice.
To add a hint of freshness and vibrant color, finely chopped chives can be sprinkled between the layers of potatoes. This optional addition adds a subtle onion-like flavor and a pop of green, elevating the visual appeal of the dish. The cream, whether it be heavy cream or its equivalents, adds richness and indulgence, providing a velvety finish to the scalloped potatoes.
As the dish bakes in the oven, the edges become delightfully bubbly and the top turns golden brown, creating an enticing aroma that fills the kitchen. The anticipation builds as you wait for the scalloped potatoes to emerge, their creamy texture and comforting aroma beckoning you to take a bite.
This recipe is versatile and can be enjoyed as a side dish alongside roasted meats, poultry, or as part of a festive holiday spread. Its simplicity allows the flavors of the potatoes and the subtle hints of nutmeg to shine through, making it a crowd-pleaser that will satisfy both young and old alike.
Whether you’re hosting a gathering or simply seeking a comforting dish for a cozy night at home, Scalloped Potatoes are sure to impress. With its creamy texture, delicate flavors, and golden brown crust, this dish embodies the essence of comfort food. So, gather your ingredients and embark on a culinary journey that will fill your home with warmth and your taste buds with delight.
INGREDIENTS:
- 500 ml (2 cups) milk (whole or part-skim, not skim; I don’t recommend using non-dairy milk as the dish turns out watery)
- 1 kg (2.2 pounds) potatoes, a mix of waxy and baking potatoes (if you prefer to use only one type, pick waxy potatoes, not too firm)
- Freshly grated nutmeg
- 1 1/2 teaspoons salt
- 3 tablespoons finely chopped chives (optional)
- 1 clove garlic, sliced lengthwise
- 60 ml (1/4 cup) heavy cream (use whipping cream in the UK and crème fraîche liquide in France)
INSTRUCTIONS:
- Peel the potatoes, rinse them briefly, and slice them thinly (about 3mm or 1/10th of an inch) and evenly. (A food processor or a mandoline come in handy at this point.) Do not rinse after slicing, or you will lose all that precious starch.
- Combine the sliced potatoes, milk, salt, and a good grating of nutmeg in a saucepan. Bring to a simmer over medium-low heat, and keep simmering for 8 minutes, stirring the potatoes and scraping the bottom of the pan regularly to prevent sticking/scorching. The milk will gradually thicken to a creamy consistency.
- While the potatoes are simmering, preheat the oven to 220°C (430°F) and rub the bottom and sides of a medium earthenware or glass baking dish (I use an oval dish that’s 26 cm/10 inches at its widest, and 2 liters/2 quarts in capacity) with the cut sides of the garlic clove.
- Transfer half of the potatoes into the baking dish, sprinkle with the chives if using, and drizzle with half of the cream. Add the rest of the potatoes, pour the cooking milk over them, and drizzle with the remaining cream.
- Bake for 35 to 40 minutes, until bubbly on the edges and nicely browned at the top. Let stand for about 10 minutes before serving.
