How to cook Best Scalloped Potatoes
Best scalloped potato recipe Ingredients
4 large russet baking potatoes,1 Table spoon butter, 2 Pints heavy
cream, 2 Table spoon granulated chicken base and salt as per your
own taste.
Notes
1. Choosing the appropriate type of potato is important. Large russet
baking potatoes can give the best results. Avoid using redskin potatoes,
new potatoes, or any other potatoes containing high percentage of
moisture.
2. The slicing of the potatoes plays important role. Mandolin can be the best tool for the task, although with a little practice, you will also able to hand slice them. The thickness of the slices should be less than a 1/8 inch. It is better to have each slice uniform.
3. Arrangement of the sliced potatoes in the casserole will conclude the final result. It is vital to use the casserole of appropriate size depending on the amount of the potatoes you are going to prepare. A 12" x 8" casserole that is 2" deep can be enough for the following recipes. The placement of each layer should be in the lightly buttered casserole dish with a slight overlap, so that there will be an even building of layers, and still you don’t end up with potato silos. Arrangement of four layers can give excellent outcome.
With the help of a vegetable peeler, peel all the 4 potatoes and place
them in a bowl of cold water so that they will not be discolored.
Before slicing them, don’t forget to dry each potato. Try to slice
each potato uniformly with approximately 1/8" in thickness.
The casserole dish should be lightly buttered. The arrangement of the potatoes should be done in such a way that, one layer has to be laid at a time by overlapping each potato slice both top and bottom. Salt all layers lightly and shower some of the granulated chicken base over them. Continue this process of laying layers until the casserole dish is 3/4 filled. Generally, three to four layers of potatoes can achieve this. Make sure that your layers are even. Care should be taken that the dish should not be overfilled. After completing layer arrangement, if you are remained with excess quantity of potato slices, fry them off for chips, but don’t overfill in the dish.
Pour adequate heavy cream to have the level just scarcely touching the topmost layer of arranged, sliced potatoes. Allow the dish 5 minutes to let the cream dispense itself evenly. By pouring again, adjust the level of the cream until it is just touching the top level of potatoes again. You can use the left over butter as dabs over the float up of the top layer, and shower any remaining chicken base.
Shift the dish to oven. Preheat oven to 370 degrees. It will take approximately 45 minutes for desired baking, till top is golden brown. Now remove the dish from oven and place it for cooling. Allow 15 minutes to set it before serving. If you prefer a darker brown color to the dish then you can sprinkle a little grated parmesan cheese on top of it before baking.
This dish can have 6 servings. Enjoy and satisfy your tempting taste
buds.
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