Serves a Crowd

Herbed 'no-cream' Scalloped Potatoes

October 22, 2018
0 Ratings
  • Prep time 40 minutes
  • Cook time 25 minutes
  • Serves 6
Author Notes

I love Potatoes, humble, don't think twice about it potatoes. I especially love potatoes gratin with cream and cheese. However, sometimes that gratin just doesn't turn out the way you had hoped, not salted enough, the milk separates (but i used cream!!) etc. Over time, i developed this dish based off of Todd Coleman's potato gratin recipe using the method of par cooking your potatoes in liquid before dishing and baking. These herbed, cheesed potatoes don't actually end up using the cooking liquid once in the oven but are infused by the flavors before layering in the casserole dish. Play around with the flavorings and use any type of herbs you desire, add mustard, cayenne...a little sliced fennel thrown in is also nice, whatever you may be feeling at the time or have on hand in the fridge! —meredith

What You'll Need
  • Cooking liquid
  • 4 pounds yukon gold potatoes
  • 2 cups chicken or vegetable broth
  • 1 cup white wine
  • 1 sprig rosemary
  • 1 yellow onion quartered
  • 2 garlic cloves halved
  • 2 tablespoons olive oil
  • 1 tablespoon salted butter
  • 1 teaspoon salt
  • 1/2 teaspoon freshly grated black pepper
  • Potatoes
  • 4 pounds yukon gold potatoes
  • 3/4 cup grated parmesan cheese
  • 1/2 cup grated pecorino romano cheese
  • 2 tablespoons finely chopped rosemary
  • 1-2 tablespoons finely chopped thyme
  • 1 teaspoon freshly grated black pepper
  • 1 tablespoon butter
  1. Prepare your ingredients. Chop herbs ahead of time and grate cheeses if not already done, combine chopped herbs with grated cheeses and set aside.
  2. Wash, peel and mandolin or slice your potatoes. About 1/4-1/3 of an inch thick. Thinner, if you like.
  3. Preheat oven to 400 degrees F. In a medium to large sauce pot, melt tablespoon of butter and and olive oil on medium high-medium heat. Add rosemary sprig, quartered onion and garlic cloves. Allow these to permeate within the fats for about 2 minutes.
  4. add white wine and reduce for 1 minute
  5. add potatoes, salt and pepper. Cover with broth. It's ok if it doesn't completely cover potatoes stir to combine everything in the pot. Let potatoes cook for about 15 minutes or until they start to tenderize. You will notice a sort of "halo" around the potato slices, ones this gets about halfway around the slices, it's time to transfer potatoes to your casserole dish
  6. grease a (i used a 9x13 dish) with tablespoon of butter, any square or rectangular dish will will only vary your cooking time based on the size.
  7. using tongs (potatoes are hot!) layer your potatoes around the baking dish working your way inwards. Once you have covered the surface, sprinkle a thin layer of the herbed cheese mixture. Continue layering potatoes and sprinkling the cheese blend until you run out of potatoes, save some of your cheese mixture for the top layer of potatoes. Discard cooking liquid.
  8. Bake for 20-25 minutes or until center pierces seamlessly with a knife (this could take more or less time depending on dish size and the amount you par baked your potato slices. Once the potatoes are cooked, switch oven to broil mode and let cook for 3 minutes, until top is brown and crisp.
  9. Let dish set for a few minutes before serving. Enjoy!

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