HEART HEALTHY SCALLOPED POTATOES RECIPES

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MARTHA'S SCALLOPED POTATOES RECIPE | MARTHA STEWART



Martha's Scalloped Potatoes Recipe | Martha Stewart image

Milk is used twice in Martha's rendition of scalloped potatoes—the beloved holiday side dish: once to cook the potatoes, and again to create a creamy sauce before baking.

Provided by Martha Stewart

Categories     Potato Recipes

Yield Serves 8

Number Of Ingredients 7

3 pounds Yukon gold potatoes, peeled and sliced paper thin
2 1/2 cups milk
1 cup heavy cream
1 clove garlic, peeled
3 tablespoons unsalted butter, softened
5 ounces Gruyere cheese, shredded
Coarse salt and freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
  • Place a colander over a large bowl and drain potatoes, reserving milk. Add heavy cream to milk and stir to combine.
  • Rub a 2 1/2-quart oval baking dish with garlic and 1 tablespoon butter. Arrange sliced potatoes, sprinkling cheese between the layers, in the baking dish; season with salt and pepper. Dot with remaining 2 tablespoons butter and pour reserved cooking milk and cream mixture over.
  • Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

MARTHA'S SCALLOPED POTATOES RECIPE | MARTHA STEWART



Martha's Scalloped Potatoes Recipe | Martha Stewart image

Milk is used twice in Martha's rendition of scalloped potatoes—the beloved holiday side dish: once to cook the potatoes, and again to create a creamy sauce before baking.

Provided by Martha Stewart

Categories     Potato Recipes

Yield Serves 8

Number Of Ingredients 7

3 pounds Yukon gold potatoes, peeled and sliced paper thin
2 1/2 cups milk
1 cup heavy cream
1 clove garlic, peeled
3 tablespoons unsalted butter, softened
5 ounces Gruyere cheese, shredded
Coarse salt and freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
  • Place a colander over a large bowl and drain potatoes, reserving milk. Add heavy cream to milk and stir to combine.
  • Rub a 2 1/2-quart oval baking dish with garlic and 1 tablespoon butter. Arrange sliced potatoes, sprinkling cheese between the layers, in the baking dish; season with salt and pepper. Dot with remaining 2 tablespoons butter and pour reserved cooking milk and cream mixture over.
  • Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

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CAN YOU FREEZE POTATOES? YES, HERE'S HOW! | EATINGWELL
Jun 29, 2020 · Twice-baked potatoes, also known as stuffed potatoes, are perfect for prepping ahead and freezing for quick weeknight meals—as with mashed potatoes, the cheese or sour cream they usually contain helps make them more freezer friendly. Make the potatoes …
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