SCALLOPED POTATOES WITH WHIPPING 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

WHIPPED CREAM POTATOES RECIPE - FOOD.COM

Whipped Cream Potatoes Recipe - Food.com image

We call them whipped cream potatoes even though the cream is never whipped. These are like the best scalloped potatoes ever but so much easier. They're like for lazy people! We have these every Easter because they are wonderful with ham or lamb.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 package simply fresh potatoes (shredded) or 2 lbs par boiled and shredded potatoes (as if for latkes)
1 pint heavy cream (2 of the little ones!)
onion salt
black pepper

Steps:

The day before, put potatoes in a glass casserole or baking dish.
Pour in heavy cream and season with onion salt and black pepper (*Dontuse onion powder and salt it's just not the same!) to taste.
cover and refridgerate overnight.
The day of, start in a cold oven (don't want to shatter your glass) bake at 350 to 375 degrees for about an hour or until top is browned.

Nutrition Facts : Calories 410.6, FatContent 44, SaturatedFatContent 27.4, CholesterolContent 163, SodiumContent 45.2, CarbohydrateContent 3.3, FiberContent 0, SugarContent 0.1, ProteinContent 2.4

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