California Central Coast Recipes
To Die For French- Style Scalloped Potatoes
This has got to be one of the world’s best and easiest recipes for French Scalloped Potatoes! They taste absolutely divine! This version uses no cheese in the recipe so it accompanies seafood very well.
This is a simple straight forward recipe that’s pretty easy --you’ll be surprised how good they are! But don’t get impatient with the cooking time! In order to make them really good you can’t rush the baking.
For this recipe to cook fast and easy, the potatoes must be sliced very thin. It makes this dish very easy to assemble and quicker to bake. If you have a food processor with a 2 mm slicing blade, use it! If you cut the potatoes thicker, it will still work, but it will take longer for the potatoes to bake and breakdown to "mellowness."
Optionally near the end of the baking time, you can add some heavy cream for a very traditional finish. I prefer to keep the recipes light, so I usually skip this step. The photo of the scalloped potatoes shows the results of the "lighter version" recipe.
Preparation time: 30 minutesCooking time: 1 hour
2 Tablespoons butter , cold
1-1/2 pounds Yukon Gold potatoes , peeled and thinly sliced
1/2 teaspoons salt
1 cups half and half , hot
A few grinds black pepper
OPTIONAL "Heavier Scalloped potato version"
1/2 cup heavy cream , hot
1 Smear the bottom and insides of a nine inch deep dish pie pan or larger baking dish with one tablespoon of butter.
2 Wash and scrub the potatoes. There's no need to peel them because their skins are delicate.
3 Slice the potatoes very thinly (2 mm). Save nicest-looking slice rounds for final top layer.
4 Start layering the potato slices from the outside of the pan around. Overlap the sliced potatoes. if your slices are 2 mm, you will have several layers of potatoes. Sprinkle salt on each layer as you complete each layer. Fill the dish about half high with layered potatoes.
5 Pour the hot half and half over the potatoes just enough to cover them. Dot potatoes with cold butter. Give a few grinds black pepper over top.
6 Bake in preheated oven at 300 degrees for about 1 hour. Check the baking process at quarter-hour intervals. If the potatoes are bubbling, turn the heat down a tad to prevent curdling.
7 Cook until lightly browned on potato edges. (See photo.)
8 If you want a richer, creamier (but also heavier) taste you may choose to use the heavy whipping cream. If so, carefully ladle the hot heavy cream over the top layer of potatoes. Continue baking at 300 degrees for another 15-30 minutes or until golden brown.
9 When desired doneness, remove from oven and let sit five minutes or so and serve.
This version complements almost any style of grilled or sauteed seafood. It also goes well with pork or chicken.