Cooks Illustrated Scalloped Potatoes With Thyme And Bay Recipes

Steps:

• Heat oven to 350 degrees Fahrenheit. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving. Tips: For the fastest and most consistent results, slice the potatoes in a food processor. When the potatoes were cut thicker than 1/8 inch, they slid apart when served. Yet when cut much thinner, the layers melted together, producing a mashed potato-like texture. At exactly 1/8 inch, the potatoes held their shape yet remained flexible enough to form tight, cohesive layers. Although it is possible to cut 1/8-inch slices by hand, it is far easier when using a food processor or mandoline.

Steps:

• Adjust an oven rack to the middle position and heat the oven to 425 degrees.
• Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
• Add the garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 10 minutes. Discard the bay leaves.
• 3. Transfer the mixture to an 8-inch square baking dish (or other 1 1/2 quart gratin dish). Sprinkle evenly with the cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 10 minutes before serving.

Steps:

• Preheat oven to 400°F.
• Lightly grease a 9x13 inch baking dish.
• In a small pan, melt butter.
• Stir in the bread crumbs and saute briefly.
• Set aside.
• In a small bowl, combine the flour, thyme, salt and pepper.
• Place 1/3 of the potatoes into the baking dish.
• Sprinkle 1/3 of the flour mixture evenly over the potatoes and top with 1/2 of onions (if desired).
• Repeat.
• Top with remaining third of potatoes and flour mixture.
• Mix together Chicken stock, whipping cream and mustard.
• Pour mixture over the potatoes.
• Bake for 1 hour at 400°F.
• Turn oven down to 350°F.
• Lightly spread the bread crumb mixture over the top and bake for an additional 30 minutes.

Steps:

• Heatoven to 425 degrees.
• Melt butter in large Dutch oven over medium-high heat until foaming subsides.
• Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
• Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
• Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
• Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes.
• Discard bay leaves.
• Transfer mixture to 8-inch-square baking dish (or other 1½-quart gratin dish); sprinkle evenly with cheese.
• Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
• Cool 10 minutes before serving.

Steps:

• Heat oven to 350 degrees.
• Melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute.
• Add onion and sauté until it turns soft and begins to brown, about 4 minutes.
• Add garlic and sauté until fragrant, about 30 seconds.
• Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer.
• Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
• Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese.
• Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.

Steps:

• LIGHTER SCALLOPED POTATOES Serves 8. Published April 20, 2007. The quickest way to slice the potatoes is in a food processor fitted with a 1/8-inch-thick slicing blade. Halve the potatoes crosswise and put them in the feed tube cut-side down so that they sit flat on the surface of the slicing disk. A mandoline or V-slicer is the other option. Don't try to slice the potatoes with a knife; you won't get them thin enough. It is best to assemble all of your ingredients before slicing the potatoes. If the potato slices discolor as they stand, put them in a bowl and cover with the milk in the recipe. Don't be tempted to slice the potatoes and store them in water-this will remove some of the starch that is necessary to thicken the milk. This recipe was published in our cookbook The Best Light Recipe. INGREDIENTS 1 medium onion . minced 1 teaspoon vegetable oil 1/2 teaspoon table salt 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon) 1 teaspoon minced fresh thyme leaves 1/4 teaspoon ground black pepper 2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8 inch thick 2 cups 2% milk 2 bay leaves 2 teaspoons cornstarch 1 tablespoon water 3 tablespoons light cream cheese 2 ounces grated Parmesan cheese (about 1 cup) PER SERVING: Cal 210; Fat 5 g; Sat fat 2.5 g; Chol 15 mg; Carb 35 g; Protein 8 g; Fiber 3 g; Sodium 340 mg