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The next key to scalloped potato perfection is how you combine the potatoes with the infused cream. This might seem like an obvious step: just layer them together in a pan and bake until the ...
Yields: 8-10 servings. Prep Time: 30 mins. Total Time: 1 hour 40 mins. Ingredients. Salted butter, for the baking dish. 3 c. whole milk. 1 1/2 c. heavy cream
Dot with sour cream, then repeat layering with remaining potatoes, 1/2 tsp salt, 1/4 tsp pepper, Velveeta and cheddar. Pour the milk over the entire casserole. Top with parsley or green onions.
Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. [8] In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English-speaking Canada, it is called scalloped potatoes or potatoes au gratin.
Unlike potatoes au gratin, which typically contain cheese, traditional scalloped potatoes are very simple: just thinly sliced potatoes cooked in a mixture of milk and heavy cream that’s infused ...
"Scalloped potatoes are made with a flour-butter-milk roux, whereas au gratin potatoes are made with cream, butter and cheese, which are my personal favorite," explains William Muzio, the ...
Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
The sweet potatoes and lightened sauce—made with flour and low-fat milk—keep it healthier than butter- and cream-laden versions. Don’t cut your sweet potatoes too thin—they’ll turn mushy ...