Scalloped Potatoes Au Gratin.
Russet potatoes and cream bake golden with Casa M's boldest spices and a double hit of cheese
Russet potatoes and cream bake golden with Casa M's boldest spices and a double hit of cheese
Ingredients
Ingredients
- FOR THE SCALLOPED POTATOES AU GRATIN:
- 3 Pounds russet potatoes, scrubbed and sliced 1/8" thick on a mandolin
- 5 Cloves garlic, minced
- 1 Pint heavy cream
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- 1 Tablespoon Casa M Spice Co® Uncontrolled Good Shepherd®
- Black pepper to taste
- Nutmeg to taste
- 4 Ounces Gruyère cheese, grated
- 4 Ounces Parmesan cheese, grated
- 4 Tablespoons butter, brought to room temperature
Method
-
01
Preheat oven to 400°F
15 minOven heats while you prep ingredients.
-
02
Slice potatoes 1/8 inch thick on mandolin
12 minKeep slices in cold water if doing ahead to prevent browning.
-
03
Mix cheeses with seasonings, reserve 1/3
3 minCombine both Casa M spices, black pepper, and nutmeg into your cheese blend, then set aside a third of that mixture for the top layer — this reserves your best seasoning punch for the crust where it counts most.
-
04
Add cream, garlic, pepper, nutmeg to bowl
2 minTaste and adjust seasoning at this stage.
-
05
Toss potato slices in cream mixture
5 minSeparate any slices sticking together to coat evenly.
-
06
Butter baking dish and arrange potatoes vertically
10 minStack slices vertically and pack tightly, pour in remaining cream.
-
07
Bake covered with foil for 30 minutes
30 minPlace dish on cookie sheet to catch overflow.
-
08
Remove foil and bake until lightly golden
30 minYou're looking for the edges to pull back slightly from the dish and the top to turn a deep golden brown, not pale — if it's still wet-looking in the center, give it another 5 minutes and check again.
-
09
Top with reserved cheese and bake until crisp
30 minRecipe mentions optionally switching to convection and watching carefully.
-
10
Let rest briefly before serving
5 minThose potatoes will continue to set up as they cool, so resist the urge to slice into them right away; a quick 5-minute rest lets the cream firm up enough to hold clean portions instead of a soupy mess on the plate.
From Mike's Notebook
Slice potatoes on a mandoline, not a knife — uniform thickness means even cooking, no hard or mushy spots.
Taste the cream mixture before layering — it's easier to adjust seasoning now than after baking.
Pack potatoes vertically and tight; they shrink as they cook and loose layers leave gaps filled with cream.