Give me your recipes you beautiful bastards! I've been wanting them but I've never tried to make them.
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Scalloped Potatoes...
- Thread starter WVRON
- Start date
One thing I figured out when I was looking through recipes for scalloped potatoes a while back was that my idea of scalloped potatoes is different than traditional recipes. I usually think of something with lots of cheddar cheese, but classic recipes basically use a lot of cream with parmesan.
I made This is a more traditional one that I made a few years ago. It was good, but not really what I was looking for.
This post was edited on 1/27 10:19 AM by Mog
I made This is a more traditional one that I made a few years ago. It was good, but not really what I was looking for.
This post was edited on 1/27 10:19 AM by Mog
Scalloped potatoes would never have cheddar cheese. Au Gratin potatoes would have it so I think you might want to look at those recipes. Au Gratin is fabulous as well.
My wife has an awesome scalloped potato recipe but I have no clue where it may be. Hardest thing about scalloped is making sure the cream doesn't break and you get the right creamy texture at the end of a long bake.
My wife has an awesome scalloped potato recipe but I have no clue where it may be. Hardest thing about scalloped is making sure the cream doesn't break and you get the right creamy texture at the end of a long bake.
Any combination of cheese and potatoes is good to me. I am wanting to make a traditional recipe though. A buddy of mine said his Grandma used to make some killer au gratin potatoes with jalopenos which I'll try to make to. I don't have the recipe but I'll just wing it.
WVUBRU if you find that recipe I'd love to try it. Thanks fellas!
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WVUBRU if you find that recipe I'd love to try it. Thanks fellas!
Posted from Rivals Mobile
Classic French Dauphinoise potatoes are what modern day scalloped potatoes are derived from. I don't have a recipe here at the house but here is a version. It doesn't mention the importance of slicing the potatoes thin using a mandolin.
Dauphinoise potatoes
Dauphinoise potatoes
Bru if your cream has enough butter fat (40%) that shouldn't be a problem. If you keep having a problem, heat the cream to a gentle simmer and add just a touch of slurry or corn starch to the cream. That should help.