SCALLOP POTATOES WITH HEAVY CREAM RECIPES

SCALLOPED POTATOES WITH HEAVY CREAM AND CHEESE RECIPE ...

Scalloped Potatoes With Heavy Cream and Cheese Recipe ... image

Julia Child Rules!!! "Gratin Jurassien" Named for the Juras region in Switzerland. A mainly Francophone region in the Jura mountains that border France. Use more cheese if you want to, it won't hurt, especially on the top of the casserole. This is filling and rich and goes wonderfully with beef, pork, lamb, pretty much anything. It also freezes and reheats nicely. You can also saute pearl onions in butter and put them in amongst the potatoes and cheese. An afterthought: try to get waxy potatoes, like reds or golds, to make sure that the slices don't turn to mush when absorbing the cream. (and that should be emmenthal cheese, but I can't get it to correct. Sorry.)

Total Time 2 hours 40 minutes

Prep Time 1 hours 10 minutes

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs red potatoes, peeled
4 tablespoons butter, no salt clarified
1 cup grated emmenthaler cheese or 1 cup gruyere
1 1/4 cups whipping cream, room temperature
1/2 cup milk, if needed, boiled and kept warm
black pepper

Steps:

First: Please read the introduction.
Slice the potatoes into 1/8 inch slice.
Place in bowl and cover with cold water.
Let soak for at least an hour.
Drain well and pat dry.
Heat oven to 300°F.
Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole.
Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
Heat the cream, VERY GENTLY, until butter begins to appear.
Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
Bake for 1 1/2 hours until top is lightly browned.
The cream should have absorbed into the potatoes, which should be tender, not mushy.
Remove from oven and let sit for 10 minutes, loosely covered.

Nutrition Facts : Calories 357.9, FatContent 27, SaturatedFatContent 16.8, CholesterolContent 91.1, SodiumContent 123.6, CarbohydrateContent 26.4, FiberContent 2.6, SugarContent 2, ProteinContent 4.6

CREAMY SCALLOPED POTATOES RECIPE - FOOD.COM

Creamy Scalloped Potatoes Recipe - Food.com image

This recipe is so easy and wonderful! You can do whatever amount of potatoes you want and then just pour heavy cream within one inch below top of potatoes.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

5 medium baking potatoes
1 quart heavy cream
salt and pepper, to taste
minced onion, to taste
1 cup cheddar cheese

Steps:

Preheat oven to 350 degrees.
Peel and thinly slice the raw potatoes.
Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers.
Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes.
Bake at 350 degrees until browned and bubbly and fork tender (1-2 hours). If it becomes browned and tender but is still runny stir and place back in oven until thickened. Once this is done, remove from oven and sprinkle the cheese on top and place back in oven until bubbly.
The beauty of this recipe is that you can use any amount of potatoes you want. Put enough heavy cream to come one inch below top of potatoes.
I used 5 medium russet potatoes and 3 cups of heavy cream. I then layered mine in a greased 2.75 square glass baking pan. The amount that I fixed cooked for 1 hour 40 minutes.

Nutrition Facts : Calories 1082.8, FatContent 97.6, SaturatedFatContent 60.8, CholesterolContent 355.7, SodiumContent 272.7, CarbohydrateContent 41.2, FiberContent 3.1, SugarContent 1.9, ProteinContent 15.1

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