Homemade Scalloped Potatoes
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- Опубліковано 22 чер 2024
- What's better than a large batch of homemade scalloped potatoes to enjoy for Easter dinner? This iconic side dish is usually made with some type of fatty soup mix, but this recipe disregards that. This dish is made from scratch which makes it even more delicious!
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Skip ahead:
0:00 Intro
0:44 Adding the shallots to the skillet
2:07 Chopping up the garlic
3:14 Getting the potatoes ready
4:39 Getting the cheese ready
5:42 Preparing the cream filling
7:16 Assembling the dish
10:54 Tasting the scalloped potatoes
INGREDIENTS
- 2 tbsp butter
- 1 1/2 cup sliced shallot
- 4 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1/2 tsp nutmeg
- 1 1/2 tsp salt
- 1 tsp pepper
- 2 1/2 lb russet potatoes, thinly sliced
- 4 oz Parmesan cheese, grated
- 6 oz Gruyere cheese, shredded
INSTRUCTIONS
- Preheat the oven to 350°F. Butter a 9×13-inch baking dish and set aside.
- In a large skillet, melt the butter over medium heat. Add the shallot and 1/2 tsp salt. Sauté until the shallot is softened and beginning to brown, 6-8 minutes. Add the garlic and sauté for 1 minute. Remove the skillet from the heat.
- In a large measuring glass, combine the chicken stock, heavy cream, Dijon mustard, nutmeg, 1/2 tsp salt, and 1/2 tsp pepper. Whisk together and set aside. In a small bowl, combine the Gruyere and Parmesan cheese, and set aside. Using a mandolin or sharp knife, slice the potatoes into 1/4-inch slices.
- Layer half of the potatoes into the prepared baking dish. Make sure they are even but have no regard for design. Sprinkle with the remaining 1/2 tsp salt and 1/2 tsp pepper. Add half of the shallot mixture on top as well as half of the cheese mixture. Repeat the layer of potatoes, leaving about one potato's worth of slices aside for the top. Once the final amount of shallot is added, shingle the remaining potatoes over the top. Pour the cream mixture over the top, letting it soak in, and finish by sprinkling the remaining cheese over the top.
- Bake in the preheated oven until the potatoes are tender and the cheese is golden, about 45-55 minutes. Once finished, remove from the oven and cool for 10 minutes before serving.
#Easter #sidedish #potatoes - Навчання та стиль
You can print the recipe here: www.wyseguide.com/homemade-scalloped-potatoes/
Love you. Just stumbles across your channel and can't stop watching. We know it's good when you're salivating while your cooking. You're sweet and honest and keep it simple. Keep on doing what you're doing.
I made this for Easter! It was GONE way before I could get a picture! Best I've ever had!
Those scalloped potatoes look SoOOoooO DELICIOUS!! Yum!! I love the idea of using Gruyere and Parm cheese! Can't wait to make this!
Potatoes cream and cheese baked. You can’t go wrong. I recently made Dauphinoise Potatoes and they were a huge hit. Time consuming but so worth it.
I love his personality! I initially found him on UA-cam when I was looking for a great lemon curd recipe and I’ve been making it every spring. I love it because he doesn’t use butter in the lemon curd and I like how that tastes better. Now I’m making his lemon meringue pie recipe for Easter 🐣!
Hello from Long Island, New York. Thanx for this recipe for the upcoming holiday. Yes, a mandarin makes the prep work go faster.
You are an outstanding teacher! Videos are top notch, Joel.
ANOTHER recipe of yours that I will try. I make something from your channel about once per week. I appreciate your content and you! Thank you!
Every time I try one of your recipes, they are both simple and turn out AMAZING! Started watching you with the peanut brittle. I could never make it before watching your video!
You’re my favorite cooking channel guy. 😊. Keep up the great job!
So so happy you posted my favorite potato dish, thank you.
I’m making this today for our Easter dinner! I love scalloped potatoes, and this recipe will be fun to try!
Can’t wait to make this version for Easter!
It looks so yummy!
Happy Easter to you and your beautiful family!
The lighting on this video is outstanding!!👌
OH KALEB!!! Your killing me how wonderful
And great as a side dish for Easter!!!
“HAPPY EASTER”🐇🐇🐇🐇🐇
Yummy, can't wait to try these
Love love love your channel God bless you!!!!
Thank you for all of these holiday traditional dishes.
I truly enjoy watching your Facebook and UA-cam videos Kaleb! You have a zest for life and a passion for sharing your beautiful life with others. I’m serving your scallop potato recipe to my family and friends this Easter. Thank you for doing what you do!
This looks so yummy 😋 Easter menu quality. Thanks!
Yummy. I have been looking for a good homemade scallop potato recipe. I’m making this for Easter
My mom used to cook this about twice a month because it is my favourite potatoe dish EVER! Mine is very nice but my mom’s is just OVER THE TOP! Going to try adding the mustard and use part chicken stock instead of half milk half cream… Something my mom does is heating her liquids and she infuses it with thyme, bay and garlic cloves, that also makes the time in the oven go down :)
Ooo good idea
🐇Hello to you, Kaleb, and wonderful people watching from southeast Michigan. Another fabulous recipe delivered with such joy and smiles, your positivity is infectious. God bless you, your wonderful family, Kip and Joel, and all your fans. Happy Easter to all 👏🏻💐💖🐇
I will try it. Looks good! Thanks for the recipe!
A scalloped potato recipe without flour! Thank you so much. Can't wait to try this...From beautiful Kincardine, Ontario, Canada
Another delicious recipe. Thanks for sharing.
My favorite version is with morbiere cheese, 5 lbs caramelized onions and a sturdy Yukon gold, season
Three layers, cook for an hour then dump in a pint of cream and cook for another hour.
The potatoes caramelize, the onions almost disappear, the compliments don't end, potatoes hold up.
This is a usual Xmas treat from the Savoyard region of France taught to me by a French chef.
Add Parmesan optional
The two, two and a half hours, late cream into is the trick.
😊😮
Can't wait to make!!!!!! Thanks for sharing!
I have to make scalloped potatoes from scratch and not a box! Your recipe did not look hard. Thanks so much!
Wishing you and your family a blessed Easter
Thank you for the recipe!! I made this tonight and it is sitting on my patio (in Minnesota) waiting for the oven tomorrow! I subbed the cheeses, for what I had - happened to be some "compte" and some smoked gouda, plus I added some goat cheese to the liquid mix. I'm sure that's a lot of changes, but you gave me the confidence to use what I had, and just add flavor. I love your scratch made vibe, from a farmhouse a bit south of mine. Thank you!
Love love love Dijon and I've made a recipe similar to this and put horseradish in it. Talk about AMP up flavor. Cant wait to try your recipe. This will be great with your pork roulade.
Great idea with potatoes. Greetings from Venezuela
Happy Easter Kaleb! Big hugs to you and Kip!💞💞
Looks delicious! 🥔
that looks incredible, good job
Oh my gosh I’m gonna make this it’s so simple and it looks so yummy thank you for sharing
I really like your recipies!
Great recipe!!!
Alaska loves your recipes and you!
Looks delicious!!!
Looks nice and looks so yummmy😊
Thank you for video! 🥔’s 👀 great!
Glorious.
This looks so delicious thank you for sharing 🤍
I used to make a 9x13 pan with layered potatoes and each layer was drizzled with melted butter, sprinkled with flour, salt and pepper. Layer to within 1/2 inch of the top. Cover with milk or 1/2 & 1/2 sprinkled with flour salt and pepper. Bake @ 350° for an hour.
These are even better the next day......if there are any left.
Great video! I would love to try this :) keep up the good work and thank you for sharing!! ❤️🥰😍
Perfection!
OMG amazing 👏 😍
I was looking for a different scallop potato recipe (since my family doesn’t like milk in potatoes) but this one is perfect and they never noticed the cream since i didn’t add as much as Wyse did and it was PERFETTO!!! Thank you thank you!! I’m a subscriber now and you are just too cute too 🥰
Looks great! Will defenetely try to veganize that one! 😊 thanks a lot for sharing!
You are just so fabulous. Every single video you make, whatever the subject, is simply the best! The best thing about you (other than your reams of expertise about so many things) is your incredibly infectious sense of humor. I love the way you laugh pretty much all the time...even while talking about potatoes...and when you lowered your voice to say "funky cheese" I really did LOL. I was waiting for you to look around to make sure nobody was there...like you were going to get in trouble! hahaha. Thanks again, and as always! xoxxo PS: I would LOVE to see a talk show hosted by you and Carson Kressley! Pitch that idea!
Happy Easter Caleb, this recipe looks delicious I’m going to somebody else’s house for Easter but I’m gonna try this one sometime thank you
Oh, those potatoes look delicious! 😋
My grandma always made those they are so good!
Your kitchen is so beautiful ❤
Mmmmm, never thought of mixing the cheeses 💛
Yummy!
Yummy 😋
My favorite🎉
Wow thank you
Yummy
Today i made it for my Sunday side dish very lovely,
I'm so glad you made it and liked it. Thanks for letting me know!
I'm SHARING THIS FOR EASTER
this recipe reminds me of my grandfather. He made the best scalloped potatoes. :)
Love this recipe. Could you let us know where you purchased your mandolin? Thanks, Kaleb.
O yumm I just put mine in the oven 😊
Are these family recipes? Looks delicious
Yammy😋😋😋
I love using my garlic press
Thanks for this recipe. It looks delicious. Would be nice to get quantities used and temps!
Check drop down box for ingredients and amounts
I never wanted to make scallop potatoes before until now
This looks delicious! Has anyone tried to prepare and refrigerate for 24 hours before baking? Did the potatoes discolour after sitting in the fridge?
I live in Puerto Rico, I’m going to make this. I love the mustard and I do have fresh nutmeg. But I have to see if I can find the Grier cheese
Where do I find a Mandolin like you have? I see different ones but I like the one you have. Please let me know. Pam
😋😋😋
Would this freeze well??
I always make a béchamel to make scalloped potatoes
Hi' Can I use half &half ?
I love lt .subscription n like 👍
Can I make this the day before?
I make a good scallop potatoes w ham a cheddar cheesew a good baked ham a green bean casserole
Aren’t these potatoes au gratin? I thought that scalloped potatoes don’t have cheese. Looks great either way!
i believe you're right the potatoes are au gratin not scalloped. i fix both.
@@sandy-mr5gj⚘ me too
Scalloped Potatoes does use Parmesan Cheese
Home made scalloped potatoes are the best ever if you can truly make the best but trick daddy got the best recipe for these potatoes and plus trick got the hood recipes you really need go to b and I think you should get some good slee
Real potatoes a must a cheese cheddar cheese a milk a salt a black pepper a awater a someseasoning
This dish looks incredible ...just need a steak and salad and walla...
Hello 👋 ❤❤❤
PLEASE USE THE GUARD FOR THE MANDOLIN....I know, spent a few hours in the ER.....
Lol you not using a guard gave me anxiety!!! 😵😵😵😵 i lost the tip of my finger with a mandolin, now I use a guard....haha never again!!!
scalloped potatoes look great but i don't think real scalloped potatoes have cheese in them. delish either way.
That's potato au gratin, isn't it? Scalloped taters to me means potatoes baked in a luscious cream sauce
This is honestly a hybrid of the two. Au gratin have bread crumbs and aren’t as thinly sliced. These are the best of both ☺️
@@WyseGuide Nothing tastes better than the thinly sliced potatoes cooked in a white sauce. No cheese, no bread crumbs, no garlic. Onions are OK.
So glad the scallops isnt stone cold or else gordan ramsay will be mad
I hope you misspoke about having potatoes growing up with sweetened condensed milk! That sounds like a sickly sweet atrocity! Maybe you meant just plain condensed milk? I make scalloped potatoes often, and just wing it with onions, garlic, salt, pepper, nutmeg and a bunch of cream. If I have a nice cheese in my fridge, I’ll add a little sprinkle on the top, but they’re very good without cheese too. The hashbrown Midwest dish you mentioned isn’t scalloped potatoes though. It’s DELICIOUS, but it’s an entirely different dish, don’t you think?
These are real potatoes au gratin. Not scalloped potatoes.
If it has cheese, it's not scalloped potatoes, it's Au gratin potatoes.
Scalloped potatoes don't have cheese that's Au Gratin
Good grief! Sweetened condensed soup or even sweetened condensed milk? I seriously doubt you ever had scalloped potatoes made with either one. Furthermore, you made potatoes au gratin, not scalloped potatoes.
“TEMPERATURE” ??????
For “HOW LONG” ?????? That would be even more informative don’t you think !
It's in the description box under the video.
You need to read the recipe. Everything you need to know is there.
⚘Those are not scalloped potatoes, they are au gratin potatoes?.............look it up
Great recipe.👍🏻