Scalloped Potatoes II: A Creamy, Dreamy Comfort Food Recipe

Scalloped potatoes are a classic comfort food dish, and this recipe, dubbed “Scalloped Potatoes II,” takes the traditional preparation to the next level. It’s all about achieving that perfect balance of tender potato slices, a rich and creamy sauce, and a beautifully browned top. This recipe builds upon the fundamentals, introducing subtle nuances that elevate the flavors and textures, resulting in a truly unforgettable culinary experience. Get ready to indulge in a dish that’s sure to warm your heart and satisfy your cravings.

Why “Scalloped Potatoes II”? What’s Different?

You might be wondering, why the “II”? This recipe isn’t a radical departure from the classic, but it incorporates a few key tweaks that make a noticeable difference. We’re focusing on:

* **Enhanced Creaminess:** Utilizing a combination of heavy cream and whole milk, along with a touch of sour cream at the end, creates a sauce that is luxuriously smooth and rich without being overly heavy.
* **Flavor Depth:** A hint of nutmeg and garlic powder adds a subtle warmth and complexity to the sauce, complementing the savory potatoes perfectly. We are also using chicken broth for added flavor.
* **Perfectly Tender Potatoes:** The key to avoiding crunchy potatoes is proper slicing and cooking time. We’ll guide you through the process to ensure each slice is perfectly tender and melts in your mouth.
* **Golden Brown Crust:** Achieving that perfect golden-brown crust is essential. We’ll use a generous amount of butter and a light dusting of paprika to create a visually appealing and delicious topping.

Ingredients You’ll Need

Before we dive into the instructions, let’s gather all the necessary ingredients. This recipe is designed to serve approximately 6-8 people, making it perfect for a family dinner or a potluck gathering.

* **Potatoes:** 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick). Yukon Golds offer a naturally creamy texture, while Russets provide a more starchy base.
* **Onion:** 1 medium yellow onion, thinly sliced. The onion adds a subtle sweetness and aromatic depth to the dish.
* **Garlic:** 2 cloves garlic, minced. Fresh garlic provides a pungent and flavorful base for the sauce.
* **Butter:** 6 tablespoons unsalted butter, divided. Butter is essential for creating the roux and browning the top of the potatoes.
* **All-Purpose Flour:** 4 tablespoons all-purpose flour. The flour acts as a thickening agent for the sauce.
* **Heavy Cream:** 1 1/2 cups heavy cream. Heavy cream is the key to a rich and decadent sauce.
* **Whole Milk:** 1 1/2 cups whole milk. Whole milk adds body and creaminess to the sauce without making it too heavy.
* **Chicken Broth:** 1/2 cup chicken broth. Chicken broth adds depth of flavor to the sauce.
* **Sour Cream:** 1/4 cup sour cream (optional, but highly recommended). Stirring in sour cream at the end adds a tangy richness that complements the other flavors.
* **Nutmeg:** 1/4 teaspoon ground nutmeg. Nutmeg adds a warm and subtle spice to the sauce.
* **Garlic Powder:** 1/2 teaspoon garlic powder. Enhances the garlic flavor.
* **Salt:** 1 1/2 teaspoons salt, or to taste. Salt enhances the flavors of all the ingredients.
* **Black Pepper:** 1/2 teaspoon black pepper, or to taste. Black pepper adds a subtle spice and warmth.
* **Paprika:** 1/2 teaspoon paprika. Paprika adds color and a hint of smoky flavor to the topping.
* **Fresh Parsley:** 2 tablespoons chopped fresh parsley (for garnish, optional). Fresh parsley adds a pop of color and freshness.

Equipment Needed

* **Mandoline or Sharp Knife:** For slicing the potatoes thinly and evenly.
* **Large Saucepan:** For making the cream sauce.
* **9×13 Inch Baking Dish:** For assembling and baking the scalloped potatoes.
* **Whisk:** For ensuring a smooth and lump-free sauce.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Cutting Board:** For prepping the vegetables.

Step-by-Step Instructions

Now that we have our ingredients and equipment ready, let’s move on to the step-by-step instructions for making these delicious Scalloped Potatoes II.

**Step 1: Prepare the Potatoes and Onions**

1. Peel the potatoes and slice them thinly using a mandoline or a very sharp knife. Aim for slices that are about 1/8 inch thick. Consistent thickness is crucial for even cooking.
2. Place the sliced potatoes in a large bowl of cold water. This helps to prevent them from browning and removes excess starch, resulting in a creamier final product.
3. Thinly slice the yellow onion. Set aside.
4. Mince the garlic.

**Step 2: Make the Cream Sauce**

1. In a large saucepan, melt 4 tablespoons of butter over medium heat.
2. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
3. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. This is a critical step, do not rush it, keep whisking continuously.
4. Slowly pour in the heavy cream, whole milk, and chicken broth, whisking continuously to prevent lumps from forming. Gradually adding the liquid helps to create a smooth and consistent sauce.
5. Bring the mixture to a simmer, then reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
6. Stir in the nutmeg, garlic powder, salt, and pepper. Taste and adjust seasonings as needed.
7. Remove the saucepan from the heat and, if desired, stir in the sour cream. This adds a tangy richness and enhances the overall flavor.

**Step 3: Assemble the Scalloped Potatoes**

1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13 inch baking dish with the remaining 2 tablespoons of butter. This prevents the potatoes from sticking and adds flavor to the bottom layer.
3. Drain the sliced potatoes and pat them dry with paper towels. This helps to remove excess moisture and ensures that the potatoes cook properly.
4. Arrange a layer of potato slices in the bottom of the prepared baking dish, overlapping them slightly. This creates a solid base for the dish.
5. Top with a layer of sliced onions. Distribute the onions evenly over the potatoes.
6. Pour about one-third of the cream sauce over the potato and onion layer, ensuring that everything is well coated.
7. Repeat layers of potatoes, onions, and sauce until all the ingredients are used, ending with a layer of sauce. Make sure the top layer of potatoes is mostly submerged in the sauce to prevent them from drying out during baking.

**Step 4: Bake the Scalloped Potatoes**

1. Cover the baking dish with aluminum foil. This helps to trap moisture and prevent the top from browning too quickly.
2. Bake for 45 minutes. This allows the potatoes to cook through and become tender.
3. Remove the foil and sprinkle the top with paprika. The paprika adds color and a subtle smoky flavor.
4. Continue baking for another 15-20 minutes, or until the top is golden brown and bubbly. Keep an eye on the potatoes to prevent them from burning.
5. To ensure the potatoes are fully cooked, insert a fork into the center of the dish. If the fork slides in easily without resistance, the potatoes are done.

**Step 5: Rest and Serve**

1. Remove the baking dish from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.
2. Garnish with chopped fresh parsley, if desired. This adds a pop of color and freshness to the dish.
3. Serve hot and enjoy! Scalloped potatoes are a versatile side dish that pairs well with a variety of main courses, such as ham, roasted chicken, or steak.

Tips and Variations

* **Cheese Please:** For a cheesy twist, sprinkle a layer of shredded cheddar cheese, Gruyere cheese, or Parmesan cheese between the potato layers or on top before baking. This adds a rich and savory flavor to the dish.
* **Add Some Ham:** Dice some cooked ham and add it to the potato layers for a heartier and more flavorful dish. This is a great way to use up leftover ham from a holiday meal.
* **Spice It Up:** Add a pinch of red pepper flakes to the sauce for a subtle kick of heat. This adds a pleasant warmth to the dish without being overpowering.
* **Vegetarian Option:** Use vegetable broth instead of chicken broth to make this recipe vegetarian. This allows vegetarians to enjoy this classic comfort food dish.
* **Make Ahead:** Assemble the scalloped potatoes ahead of time, cover, and refrigerate for up to 24 hours. Add about 15 minutes to the baking time when baking from cold.
* **Ensure Potatoes are Cooked:** If, after the recommended baking time, the potatoes aren’t as tender as you’d like, cover the dish again with foil and continue baking for another 15-20 minutes. The key is to ensure the potatoes are completely cooked through before serving.

Serving Suggestions

Scalloped potatoes are a versatile side dish that can complement a wide range of main courses. Here are a few serving suggestions:

* **With Ham:** A classic pairing, scalloped potatoes and ham are a match made in heaven. The salty ham complements the creamy potatoes perfectly.
* **With Roasted Chicken:** Serve scalloped potatoes alongside a juicy roasted chicken for a comforting and satisfying meal.
* **With Steak:** The rich and creamy potatoes make a great accompaniment to a tender and flavorful steak.
* **With Pork Chops:** Serve scalloped potatoes with grilled or pan-fried pork chops for a complete and delicious dinner.
* **As a Vegetarian Main Course:** For a vegetarian meal, serve scalloped potatoes with a side of steamed vegetables or a fresh salad.

Storage and Reheating

* **Storage:** Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat scalloped potatoes in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as creamy. Add a splash of milk or cream when reheating to restore moisture.

Nutritional Information (Approximate)

* **Calories:** Approximately 350-400 per serving
* **Fat:** 25-30 grams
* **Saturated Fat:** 15-20 grams
* **Cholesterol:** 80-100 mg
* **Sodium:** 500-600 mg
* **Carbohydrates:** 30-35 grams
* **Protein:** 8-10 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Conclusion

Scalloped Potatoes II is a delightful twist on a classic comfort food recipe. With its creamy sauce, tender potato slices, and golden-brown crust, this dish is sure to be a crowd-pleaser. Whether you’re serving it as a side dish or enjoying it as a vegetarian main course, these scalloped potatoes are a guaranteed hit. So, gather your ingredients, follow the step-by-step instructions, and get ready to indulge in a truly unforgettable culinary experience. Enjoy!