How to Make Quick Scalloped Potatoes Like a Pro

Browning the potatoes under a broiler is quicker than using the oven.

Professional kitchens are all about speed without sacrificing food quality. Several techniques used in professional kitchens to expedite the cooking process are easily applied to home cooking and comfort foods, such as scalloped potatoes. Preheating the cream and cooking at a high temperature reduces the overall prep time of scalloped potatoes by approximately 30 minutes. Cream's fat content helps prevent it from separating, so you can bake the scalloped potatoes at 400 degrees Fahrenheit to cut about 20 minutes from the cooking time. Heating the cream prior to adding it to the potatoes cuts an additional 10 minutes from the cooking time.

Things You'll Need

• 2 lbs. Russet potatoes
• Food-storage container
• 2 cups water
• 1-1/2 cups heavy cream
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1/2 tsp. ground nutmeg
• Casserole dish
• Unsalted butter
• Aluminum foil

Instructions

1. Peel and cut 2 lbs. of Russet potatoes into 1/8-inch thick slices. Immediately after slicing, place each potato in a food-storage container with 2 cups of water to prevent browning. Heat the oven to 400 degrees Fahrenheit.

2. Pour 1-1/2 cups of heavy cream in saucepan and place over medium heat. Add 1 sprig of fresh thyme, 1 sprig of fresh rosemary, 2 tsp. of kosher salt, 1 tsp. of freshly ground black pepper and 1/2 tsp. of ground nutmeg to the cream and stir.

3. Coat the interior of a casserole dish with unsalted butter. Layer the potato slices in the dish, allowing them to overlap each other by 1/4 inch.

4. Remove the thyme and rosemary sprigs from the hot cream and pour it over the potatoes. Press the potatoes as needed to submerge them. Cover the dish with aluminum foil and place the potatoes in the oven.

5. Bake the potatoes until cooked through, approximately 40 minutes. Place the potatoes on the highest oven rack and turn on the broiler. Broil the potatoes until browned, approximately three minutes.

Tips & Warnings

• You can slice the potatoes 24 hours ahead of cooking and store them in water until ready.

References

• "Gourmet"; Scalloped Potatoes; Ian Knaur; February 2008