Bake
Scalloped Potatoes in Cast Iron
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11 Reviews
Pennymoxie
November 24, 2022
We will never have mashed potatoes again. This is simple, delicious, beautiful presentation and the aroma… ah! If you don’t own a mandolin, put it on your birthday / holiday wish list. I’ve had one for 18 years and it’s one tool I could not live without. You will use it more than you think.
Stephen P.
August 30, 2020
Just made this. Instead of cooking in the oven, I smoked it on the Kamado Joe at around 375. To finish it, I used a searzall to brown the cheese. Other than the thin crispy potato layer on the bottom, these were amazing and smoky.
Susan
July 13, 2020
This is so good! Definitely a showstopper dish. I used fresh thyme and quadrupled the amount. Amazing!
patricia G.
March 21, 2020
Qs for Food52: what if you started cooking the pan of potatoes on the top of the stove (to warm cream and par-cook the potatoes) before transferring the pan to the oven? What if you covered the pan of potatoes to par-cook them, keeping the pan on a very gentle stove-top heat before transferring it -- uncovered -- to the oven? Personally I use cream, rather than milk, for scalloped potatoes, because the latter can curdle. I micro-plane a little garlic straight into the cream -- it will infuse while cooking intermingled with the potatoes.Sometimes I microplane a little nutmeg instead of garlic.Fresh thyme is great with both. I use cheese only for the top layer, grated comte or gruyere mixed with a little Parmesan, and only a light sprinkling. If the potatoes are done and the top isn't as golden as I'd like it to be after cooking in the oven, I give the scalloped potatoes a quick pass under the broiler, as you did in your recipe. PS As grocery shopping becomes more limited in the coming weeks--months?-- due to limitations imposed by the coronavirus, how we will cook our favorite dishes? If I can't find cream, I guess I'll make a light béchamel with milk. If milk is in short supply, I guess I'll use a mixture of stock and milk. Might this be a good time to unearth WW2 cookbooks for ideas, updating them to our present circumstances?
Anne C.
March 21, 2020
My mom use to include very thinly sliced onions between the potatoes. I loved them and never seem to find a recipe that includes them or even a frozen product in the grocery store. I wonder why. Potatoes and onions are a match made for each other.
caroline0ne
March 23, 2020
The Barefoot Contessa has a fabulous recipe for a Potato Fennel au gratin that has a similar effect - just fennel instead of onions.
Penny H.
March 21, 2020
Back around 1960 I saw something, probably in the newspaper about scalloped potatoes. No recipe, so I winged it and my recipe became my husbands favorite. The downside was that once he liked something I was never allowed to change any ingredient. So - here's my recipe. Peeled, sliced russet potatoes, whole milk to cover, lots of butter, salt. Bake in oven until liquids evaporate. Serve to hungry family. Enjoy.
Grace H.
June 5, 2021
Penny H,
Now, THIS is the recipe for scalloped potatoes. No thyme, no cheese, no bay leaf (!) or garlic. Just butter, milk and salt! Why take a good old, perfectly wonderful recipe and mess with it until it becomes totally unrecognizable? At least rename it... maybe something like "Fussy Potato Casserole That Is Not Scalloped Potatoes".
Now, THIS is the recipe for scalloped potatoes. No thyme, no cheese, no bay leaf (!) or garlic. Just butter, milk and salt! Why take a good old, perfectly wonderful recipe and mess with it until it becomes totally unrecognizable? At least rename it... maybe something like "Fussy Potato Casserole That Is Not Scalloped Potatoes".
chris
March 5, 2020
Emmanthaler is even better than Gruyere. In fact, Emmenthaler is so good in this dish, I add it between each layer of the potatoes as well as on top. Also, I throw in a handful of minced shallot, a little between each layer. The shallot does not get screened out before eating. One serious problem with this recipe: don't make more than you can eat at a sitting. This dish does not reheat well as the sauce breaks and the potatoes wholly absorb the sauce constituents.
caroline0ne
March 23, 2020
Now you tell me. I just divided it between two oval casseroles with the plan to reheat or even freeze the second one.
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