September 18, 2019
One day I just want someone to look at me the way I look at these potatoes. For years now, people have been asking me for this recipe – they are the creamiest most delicious potato dish you will ever sink your teeth into.
Sometimes late at night, I’m so hungry my belly thinks my throats been cut – so I find myself wandering into the kitchen for a midnight rendezvous with theses cheesy creamy potatoes. 30 seconds in the microwave – and these potatoes make a delightful snack. If you can’t wait the 30 seconds, well, go ahead and eat them cold.
By the way, have you ever thought if we weren’t supposed to have a midnight snack – why is there a light in our fridge??? Darn good question to ponder.
These scalloped potatoes will be a “go to” dish for every special occasion.
GRUYERE SHALLOT SCALLOPED POTATOES
- 4 pounds Yukon Gold Potatoes (note: you may use half sweet potatoes and half gold potatoes for an even richer potato dish
- 1 quart heavy cream
- 14 ounces fine gruyere cheese
- 3 shallots (peeled and finely diced)
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1 cup panko bread crumbs
There is no need to peel the gold potatoes. However, if using sweet potatoes, you will need to peel. Slice potatoes thin – I use a mandolin
Place potatoes in boiling salted water (4 quarts water to 2 tablespoons salt), and boil until almost done but with a little bite to them. Do not cook them all the way – you are par cooking them. Drain and lay out on a baking sheet to cool
Put one-quart cream in heavy bottom pot, add diced shallots, salt and pepper – on medium heat, bring to a slight boil, turn down heat to medium low and simmer for approximately 30 minutes
Shred Gruyere cheese on a box grater – you will need 4 cups grated Gruyere cheese.
STEP FOUR – ASSEMBLING
Layer potatoes side-by-side in 9” X 12” baking dish until completely covered. You may over lap the potatoes slightly. Add 1 cup shredded Gruyere cheese over the top of this first layer.
Continue for 3 layers in this fashion. Add final 4th layer of potatoes, pour shallot cream over top and around the sides – if necessary, move the potatoes around with a knife or fork to help the shallots and cream settle into the potato mixture.
Top with cheese panko mixture.
STEP FIVE – BAKING
Place a piece of parchment paper on top, and a piece of aluminum foil on top of the parchment paper – crimp to seal tightly. Place in pre-heated 350 oven and bake for 45 minutes. Uncover and bake an addition 15 minutes until golden brown and bubbly.
Let sit for 20 minutes before serving. This is important for the cream to settle into the potatoes – keeping them from being too soupy.
NOTE: You will notice I did not say cover with “tin” foil – there is no tin in aluminum foil.