A perennial autumn favourite is always scalloped potatoes. My grandmother made a bechamel for hers and, sadly, it could often be hit or miss. Years ago, the uber-talented Klaus Wöckinger, of La Chaumière and Dante’s fame, showed me a fail-safe, albeit much richer, method that has served me well ever since. Add cheese, garlic, mustard or a little horseradish or simply leave plain. Leave the peels on the potatoes too if you prefer, it’s up to you.
Check out Ellen’s recipe for Harvest Mashed Potatoes!
Harvest Scalloped Potatoes
Ingredients
- 6-8 medium sized all-purpose potatoes (Yukon Golds are perfect)
- 1 medium onion
- 3-4 cloves garlic, whole
- pint heavy cream
- pint half and half
- 1 tsp Dijon mustard (or 1 tsp horseradish)
- 1 tsp salt
- 1/2 tsp pepper
- 1-1 1/2 cups grated cheese (Gruyere, white cheddar, Parmesan or a mixture of all 3)
Instructions
- Peel potatoes and slice into 5 mm (1/4 inch) rounds. Slice onion into crescents.
- Put potatoes, whole garlic and onion in a large heavy-bottomed pot and add equal amounts of the cream to not quite cover the sliced potatoes.
- Add the mustard or horseradish, salt and pepper, and mix.
- Cook over medium heat, adding half the grated cheese part way through, stirring carefully, until the potatoes are partially cooked but still firm and cooked enough to be pierced with a knife.
- Slide everything into a baking dish and top with the rest of the cheese (I leave the garlic in; it becomes soft and sweet but remove it if you like).
- Bake at 175 C (350 F) for about 30 minutes or until bubbling and golden.
- Let cool for 10 minutes before serving.
Notes
Use cream instead of milk. It's richer and won't split while cooking.
