The Trick to Incredibly Creamy Scalloped Potatoes - Kitchen Conundrums with Thomas Joseph
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- Опубліковано 26 вер 2019
- This scalloped potatoes dish is a traditional recipe that can be prepped the night before serving. Thomas Joseph shows you how to make this ultimate side dish that's rich and creamy with potatoes that are just the right texture.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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I just cooked this for our Christmas dinner. I had this video playing in the background while cooking it 😂 Thank you!! It was a huge success for my family, they devoured it.
The parboiling in the milk is such good advice.
I like watching his videos because he is such a good teacher and explains every detail of the process. It also doesn't hurt that he is so handsome!
This is my favorite way to make scalloped potatoes. I like to add a scattering of caramelized onions within each layer, too. It really adds to the overall wonderfulness of this dish!
Suzanne, another thing I do is to layer in thinly sliced or finely diced ham to the inside layers. With a salad and some bread, that's a good supper!
@Straight Razor Daddy Thanks, though sometimes I like that broken texture to the sauce. Chacun à son "gout" buddy! Nice observation tho.
Exactly what I’m doing today
I can't cook without onions .. lol .. homegrown
@Straight Razor Daddy 👍
Thomas! You're back! I've missed you. And~gasp~the background noise is~absent. You're voice soothes this savage beast and the recipes are easy to follow.
I've been cooking for almost 50 years and I've never seen scallops made this way! Great idea. Hopefully my "traditional" husband will try these, but if not, there's more for me! HA! 🙃 🤣
Jenn in Canada 🇨🇦
I love this chef so much. He has such kind eyes 🤍🤍🤍
Thank you, Thomas, it seems like every time i want to make scalloped potatoes, i look for a different and yes, better than the last recipe I tried.
STOP. THE. PRESSES.
I have found perfection here! This is now my go-to for scalloped potatoes. This recipe makes me look like a star to everyone who tries them. Thank You! These are tender, perfectly seasoned, perfectly cooked, my forever favorite... Thanks Again Thomas!
~~~Dee Dee Klus, San Jose, CA
You are my absolute favorite. I love your videos. PLEEAASSEE KEEP EM COMING.
Great video! I also add fresh Thyme or Rosemary and nutmeg to my scalloped potatoes.
Randy Watts Wow. You have Provençal and Northern Italy going there!
I'm so happy everyday food is doing videos. Thanks
We have made this many times and it’s great. Thank you for your wonderful videos.
Love your channel and recipes! Thank you Joseph!
Excellent video ---- must say I was a bit worried for your fingers on that Mandolin ...😉...
Me too. I noticed , though , that he was going one slice only at a time and did not , too, went through all the potatoe. We should be able to buy protective steel gloves to use with mandolin.
I bought a mandolin and it came with a protector that protects your fingers.
@@VictoriaReginaAnn Mine too has a plastic device with a handle on one side and spikes on the other to hold the food. Otherwise you can use the slicing disc on your food processor.
I once tried to do it his way and sliced my finger to the point where I was bleeding everywhere and needed stitches. Those things are no joke.
I’m too afraid to use one. Never
Absolutely WONDERFUL!
Hands down, the best scalloped potatoes ever....Even my finicky kids devoured them...Going to make them for Christmas to go with my prime rib!!
Love all of your videos. I love how neat you are with ingredients. I think the key here is not to wash the starch of the spuds. Great tip! I cannot wait to make these! I will be adding carmelized onions to mine. Thank you!
Thomas, we made these yesterday and they were awesome! Thank you.
I look forward to making this dish this weekend!
Dude, thank you for this. Family is gonna love it.
This is one of my favorite side dishes, nice job
Thank you for the excellent recipe!👍👍
Here goes! It's in the oven now! Cant wait to taste it
Made your recipe today for Easter dinner, it’s so delicious!!!
Tried this recipe. It was delicious 😋. Thank you so much for the video!
Sounds like I have found my favorite. Thanks.
I just made this, and it is perfectly delicious.
I am always impressed by his culinary knowledge and expertise. Hello from a huge fan from Greece x
I found it interesting that this recipe did not call for flour. I'm definitely going to make this recipe. Thanks so much.
Not looking using a mandolin absolute mad lad
made scalloped potatoes today with your recipe. and they were yum. thanks for the recipe.
Made this recipe. Just added some onions. It will be my go to from now on.
I absolutely love this guy.
Delicious and wonderful as usual Thomas 👌👍
Love the way you instruct! I can understand it …..
Gorgeous! It's the subtle things, really.
oh my goodness! I will be making these for Christmas dinner this year and I can't wait to try this recipe! Thank you Thomas for this video 😘.
It looks great, I'd like to try it
Yum, can’t wait to try.
Thomas, amazing recipe, looks very delicious :)
I made this last night it was yum!💕
Yes! We must simmer! Fabulous!
Thank you for another great video
Mandolins require a blood sacrifice. You might be 'oh I'm fine" for a while. But soon....soon there will be blood.
LOL😆😁😅
I got the Presto Salad Shooter Pro and it has a cutting blade that makes the really, really thin slices as well as thicker. I have tried both and actually prefer the thicker slices. Best of all, NO INJURIES while also getting things done very quickly. It's also got an attachment for grating carrots or potatoes in no time flat. The one thing it does not do well (which many have tried) is onions. Great for just about everything else. And cheap. I cannot figure out why more people are not using it. (And NO, I do not work for or know anyone who works for Presto, LOL.)
Yes! Sooo, I’ll be practicing my knife cutting skills.
Lmfao 🤣. Yep. I had a horrific injury from one of these. I was a Chef so my knife skills are on point, but that fateful day I was in a hurry and rushing things. Nowadays at home, if I slice potatoes on my mandoline, I'm making potato soup afterwards. Because I stop slicing When I still have at least an inch of potato remaining, lol. Not taking any chances.
🔥🔥🔥
I really like Tommy, soothing voice :)
Love you so much!!! ❤️❤️❤️
Thanks Thomas Joseph
I also add carmelized onions and thyme with the cheese. It comes out amazingly.
Looks great I'm getting really hungry now
Look so good,
I’m going to make this for our dinner party on Thursday. Great job Thomas!
did you make it?
Oooh, they look obscenely delicious...I’m making them today ...Easter...wish me luck.
Looks good
We love potatoes I will make this recipe thank you may God Bless 🙏
It's a nice video BUT if you would like to get best the trick to perfect creamy scalloped potatoes, use a Bechamel sauce with grated cheese melted into it, (almost like a watered down version of a mac and cheese), with the thinly sliced potatoes.
Nice
This is similar to how I make my scalloped potatoes, except for cooking them a little before baking. Will try this method the next time. Thanks for sharing!🙏🇨🇦🙏
So I did like and follow. Simply because you all that!
This hearty&creamy scalloped potatoes are very autumnal. Must cook!
I needed this last weekend, tho. 😊
Great tips in both the video and the comments. I love doing scalloped potatoes. When I make a small casserole for just a few servings I don't have any trouble getting the potatoes done. But tonight is the big Yule party and I always take a BIG pan. I have had trouble getting those done without over browning the top. Also I never measured my milk just pouring in until the potatoes were almost covered. It has always been a question as to whether they would be hydrated correctly. I will try this method today.
I always use a little freshly grated nutmeg. 😊 Those look great.
Finally! Thank you!
Clairressa Goad Sunday services a radon’s
This would be perfect for Thanksgiving instead of mashed potatoes; just bake, no last minute whipping the potatoes. Thank you Joseph, another keeper!
Did you say shingled. Love it!
I love that there is no flour!!!! Just that cream and cheese!!!
yeah, bring on the fat.
i make these during the holidays....always a big hit. The gruyere is the star. I also add a pinch or two of cayenne pepper (about 1/8 tsp) and a few grates of fresh nutmeg stirred into the milk before pouring it over the potatoes......very flavorful. You can also smash the garlic clove first to release even more garlicky flavor.
Just my wife an me so put in a Corning Ware. Didn’t have milk but had Half and Half. Also added diced ham and made it our dinner. Yum!
We are at 7,000 feet. After 80 minutes the top wasn’t browsing enough. So, I turned the oven up to 450 for 15 minutes. Voila!!! Wish I could post a photo.
Mouthwatering 😢😢😢
Man this is so easy, I par boiled mine, let them cool and then added the milk/cream mixture. Definitely trying this!€
Before you add the milk, on a low heat, infuse milk with
half an onion and a pinch of nutmeg, garlic too if you like.
Drain and add to potatoes.
maryrose love the nutmeg idea
Mmm-- cream and gruyere-- no wonder I like scalloped potatoes. (And thanks for the tips.)
Thomas! Use that hand guard with the mandolins!!
OMG IKR! I kept thinking I was going to see blood any second! Use the guard-pleeeeeezz!
No, I want to see him scream like a girl
I added nutmeg. Delicious.
This is the easiest Scalloped Potatoes recipe ever. I made it the day after I watched this video. So creamy and delicious! I used a ripple cutting food slicer which captured the sauce beautifully!
#helpfulnatural thanks for the idea. My Mondolin has the ability to do the ripple cut as well and had not thought about slicing them that way. Thanks once again for the idea!
@@mdavis3647 Give it a try, it's delicious! The ripple cuts hold more sauce too! :)
@@helpfulnatural I did give it a try and it worked very well. I made it for dinner with the ripple cuts and it worked wonderfully. Thanks again! :-)
@@mdavis3647 :-)
Yummy! Who wants to taste it now? :)
Great hints👍. Omg 😲 please use the mandolin guard. SAFETY first. Love the slight garlic taste. Great tip. ❤
Wow
I'm about to make this tonight as a side dish for my wife's 50th birthday. Wish me luck.
I have to make it.
Can you make egg roll wraps. Thank you in advance
I'm cooking it right now. Will be back to tell you how it goes
Thanks Tom! or if you go by tom lol. anyway, the wife just asked me for scalloped potatoes. glad to have these tips in my mental cookbook now 😬🤙🏻
Would it be possible to do a video related to portable Induction countertop burner, similar to the one you are using in this video. I would like to purchase one but uncertain of best versions and can you use any pots or pans with them. Thank you Kitchen Conundrums.
i am baking your pumpkin bread as i watch this video
Great video. I'm glad to see that you didn't add cheese. I know what they are with cheese added. Some Don't know.
The ones my mom made growing up were always soupy, so I thought they were supposed to be like that haha.
Thomas please do a video on European style round bread
I made these and they are good. They do need some seasoning.
Watching someone use a mandoline while talking is making me extremely uneasy!
Right. I'm watching saying, please stop.
slooow but such a tender spirit...i like him...
Making these for a dinner. If baked the night before, what should the temperature be to reheat and for how long?
Me: going to rest.
Everyday food:no take this vid
Me: Ok. Now hungry af!
Two things: One, This looks absolutely delicious! Two, those Mandolin slicers seriously gives me nightmares.
I always cook this dish but I don’t do the extra step by cooking them before the oven, and it comes out PERFECT!
Hello, this looks fantastic! I really would like to make mine rich and creamy too but I don't like cheese. I don't mind adding a thin layer on top for presentation (so it comes out of the oven brown on top and bubbling) but how can I make the dish just as creamy as yours without adding any cheese in between each layer of potato?
Is it OK to place the dish under the grill at the end just so that it crisps up on the top and comes out bubbling and piping hot? I only ask because although it's going in the oven for for quite a long time, it's only on a low heat setting.
I get sick if I eat food which isn't served more or less as soon as it comes out of the oven but I don't want the potato slices to slide around when trying to cut it especially as I intend to use a round metal cutter to slice it (I don't know the actual name for this). Could I leave it to cool down a bit, cut it and then place it back in the oven for a while so it's nice and hot when it's served? Surely, placing it in the microwave won't spoil it? Some potato dishes don't taste nice when heated up (or re-heated when stone cold) in the microwave.
I like a subtle garlic flavour too but I like my potatoes sliced slightly thicker than yours. Will this prevent the top slices from being infused or permeated with the garlic that was rubbed on the dish. I'm not too sure if I should place the rest of the garlic clove in with the milk and potatoes when it's simmering in case it becomes too strong for me. Would adding a small amount of homemade roasted garlic purée to the milk help to flavour the top slices of potato? If so, when should I add it and how much should I use?
As I live in the UK, should I use a floury potato like King Edwards to help thicken the sauce or would the potato just break up or turn into mashed potato?
I would appreciate it if you wouldn't mind answering my questions for me please.
Thank you very much.
Very best wishes,
Gigi,.
if you used a mandolin without a guard in my kitchen you would be unemployed.
Great work, don't they need butter or oil? Just potatoes, milk and cheese?
Can you add onions and peppers to this (thinly diced)?
How could you seriously thumbs down this video???
#kitchConundrums.... Can I substitute with coconut milk?
Hello Thomas! Sometimes when I am making tomato sauces and I add heavy cream ,it tends to break . How can I avoid the sauce breaking? I would love to see a kitchen conundrum from that and for sauces in general
maria Xenou: it breaks because you evaporated to much water from the sauce which ruins the ratio needed for a proper emulation. That’s one reason for the milk and cream, not just cream - higher water content. Sometimes you can whisk water slowly back to a broken sauce and rescue it.
Thanks !