SCALLOPED POTATOES 2.0

Let’s start with the difference between Scalloped Potatoes and Potatoes Au Gratin. The simple answer to that is: cheese. Au Gratin Potatoes typically has cheese, cheddar cheese quite often. Depending on which cook you ask, there is no difference. Today, I decided to keep it basic, and leave out any cheese…so, these are Scalloped Potatoes. The other question is should there be onions and/or garlic? My answer is “Yes”…but, I actually infuse the cream (yes, cream) with shallots, garlic, and fresh rosemary. Beyond that, the potatoes are Yukon Gold sliced thin and layered 3 times in a buttered baking dish. The dish is baked covered for 45 minutes, then uncovered until the top gets nice and golden brown. The garnish? Chopped chives if desired.

I used a mandolin to slice the potatoes 1/8 inch thick.

Ingredients:

• 1 1/4 lbs Yukon Gold Potatoes, peeled, sliced 1/8 inch thick

• 3 tbsp unsalted cold butter, cut into 12 small chunks

• 1 medium shallot, peeled, thin sliced

• 1 garlic clove, peeled, smashed

• 1 fresh thyme sprig and/or rosemary sprig

• 1 cup cream or half and half

• 1/2 cup chicken stock

• Kosher salt and white pepper

• Paprika

• Chopped chives for garnish

Directions:

• Preheat oven to 350 degrees.

• Heat medium saucepan over medium heat and add the cream, thyme or rosemary sprig, shallots, and garlic. Bring to a simmer, cover, turn off the heat, and let sit for 30 minutes. Strain the cream and reserve. Discard the shallots, garlic, and herbs.

• Butter a 9×9 baking dish. Layer 1/3 of the sliced potatoes then add 1/3 off the cream. Season lightly with salt and pepper. Add another 1/3 of the potatoes and cream. Season with salt and pepper. Layer the remainder of the potatoes and cream. Dot the potatoes with the cubes of cold butter. Sprinkle with paprika. Cover the dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes until the top is golden brown. Garnish with chopped chives.