Scalloped Potatoes
Serves 6-8
Thin Yukon Gold slices simmered in a garlic-shallot infused cream, layered with Parmesan and baked until golden.
| prepPreheat oven to 350°F / 175°C, rack in center | ||||||
| prepGrease a 13 x 9 in / 33 x 23 cm baking dish with 1 tbsp / 15 g butter | ||||||
| 15 g unsalted butter (to grease the dish) | Layer potatoes & cream with Parmesan in dish | Bake 350°F / 175°C, 40-50 min | Sprinkle with chives | |||
| 1 shallot, peeled, quartered | Simmer shallot, garlic, cream, milk, pepper | Steep covered, 30 min; strain | Stir in salt, add potatoes, simmer 3-4 min | |||
| 4 garlic cloves, peeled, smashed | ||||||
| 480 ml heavy cream | ||||||
| 480 ml whole milk | ||||||
| 1 tsp whole black peppercorns | ||||||
| 1 tbsp kosher salt (stirred in after straining) | ||||||
| 1.15 kg medium Yukon Gold potatoes, unpeeled, scrubbed, sliced 3 mm thick | ||||||
| 20 g finely shredded Parmesan (for the first layer) | ||||||
| 20 g finely shredded Parmesan (for the top layer) | ||||||
| 2 tbsp thinly sliced chives | ||||||
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