Hamdi Saidani This easy and creamy Julia Child Scalloped Potatoes recipe is a comforting side dish that’s perfect for any meal. With simple ingredients like russet potatoes, heavy cream, and cheese, you can create a delicious, cheesy, and hot dish that everyone will love.
Ingredients Needed
- 2 tablespoons unsalted butter, plus more for greasing the baking dish
- 4 medium russet potatoes (about 2 pounds)
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 2 cloves garlic, minced
- 1/2 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- Pinch of freshly grated nutmeg
- 1 cup shredded Gruyère cheese (about 4 ounces)
- 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
How To Make Scalloped Potatoes
- Preheat the Oven: Preheat your oven to 350°F and grease an 8-inch square baking dish with unsalted butter.
- Slice the Potatoes: Peel the potatoes and slice them into 1/8-inch-thick rounds using a mandoline or sharp knife.
- Cook the Potatoes: Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons of butter, garlic, thyme, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, and nutmeg to a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook until the potatoes are tender but still hold their shape, about 5 minutes.
- Add the Cheese: Remove the saucepan from heat and stir in the Gruyère and Parmesan cheese, mixing gently until combined.
- Assemble and Bake: Pour the potato mixture into the prepared baking dish. Bake for about 45 minutes, or until the top is golden brown and the potatoes are cooked through and tender.
- Rest Before Serving: Let the scalloped potatoes rest for 10 minutes before serving. Enjoy!
Recipe Tips
- Use Thin, Even Slices: Slice your potatoes uniformly to ensure they cook evenly. Using a mandoline slicer can help achieve consistent thickness.
- Pre-Cook the Potatoes: Simmer the sliced potatoes in the cream mixture for about 5 minutes before baking. This step helps them cook through properly and absorb the flavors.
- Layer Ingredients Well: Arrange the potatoes in overlapping layers and sprinkle cheese between each layer. This ensures a cheesy flavor throughout the dish.
- Avoid Overbaking: Bake until the top is golden brown and the potatoes are tender. Overbaking can cause the potatoes to become mushy.
- Let It Rest: After baking, let the dish sit for 10 minutes before serving. This allows the layers to set, making it easier to serve and enhancing the flavors.
How To Store & Reheat Leftovers
- Refrigerate: Allow leftovers leftovers scalloped potatoes to cool to room temperature. Transfer to an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, place leftovers scalloped potatoes in an airtight, freezer-safe container. Label with the date and freeze for up to 2-3 months.
- Reheat: Thaw overnight in the refrigerator. Reheat leftovers scalloped potatoes in a preheated oven at 350°F (175°C) for 20-30 minutes, covered with foil.
Nutrition Fact
Serving Size: 1 cup (approximately 200 grams)
- Calories: 217
- Total Fat: 9 g
- Saturated Fat: 3.4 g
- Cholesterol: 15 mg
- Sodium: 821 mg
- Total Carbohydrate: 26.4 g
- Dietary Fiber: 4.7 g
- Sugars: 1.5 g
- Protein: 7 g
More Julia Child Recipes:
Julia Child Scalloped Potatoes
Description
This easy and creamy Julia Child Scalloped Potatoes recipe is a comforting side dish that’s perfect for any meal. With simple ingredients like russet potatoes, heavy cream, and cheese, you can create a delicious, cheesy, and hot dish that everyone will love.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 350°F and grease an 8-inch square baking dish with unsalted butter.
- Slice the Potatoes: Peel the potatoes and slice them into 1/8-inch-thick rounds using a mandoline or sharp knife.
- Cook the Potatoes: Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons of butter, garlic, thyme, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, and nutmeg to a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook until the potatoes are tender but still hold their shape, about 5 minutes.
- Add the Cheese: Remove the saucepan from heat and stir in the Gruyère and Parmesan cheese, mixing gently until combined.
- Assemble and Bake: Pour the potato mixture into the prepared baking dish. Bake for about 45 minutes, or until the top is golden brown and the potatoes are cooked through and tender.
- Rest Before Serving: Let the scalloped potatoes rest for 10 minutes before serving. Enjoy!
Notes
- Use Thin, Even Slices: Slice your potatoes uniformly to ensure they cook evenly. Using a mandoline slicer can help achieve consistent thickness.
- Pre-Cook the Potatoes: Simmer the sliced potatoes in the cream mixture for about 5 minutes before baking. This step helps them cook through properly and absorb the flavors.
- Layer Ingredients Well: Arrange the potatoes in overlapping layers and sprinkle cheese between each layer. This ensures a cheesy flavor throughout the dish.
- Avoid Overbaking: Bake until the top is golden brown and the potatoes are tender. Overbaking can cause the potatoes to become mushy.
- Let It Rest: After baking, let the dish sit for 10 minutes before serving. This allows the layers to set, making it easier to serve and enhancing the flavors.
Julia Child Scalloped Potatoes
