This is chef Taylor's rich, crusty and fancy scalloped potatoes. We've added two lighter versions: one with milk and another with a lighter béchamel sauce instead of the whipping cream.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2003
- 2 cups whipping cream
- 4 cloves garlic
- 3 peppercorns
- 2 sprigs fresh thyme
- 3/4 teaspoons salt
- 1 tablespoon vegetable oil
- 1 spanish onion finely sliced (or two small onions)
- 3 large Yukon Gold potatoes (about 2 lb/1 kg) peeled
- 1/2 cup shredded Gruyère cheese
In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil; reduce heat to low, cover and simmer for 15 minutes. Remove from heat; set aside.
Meanwhile, in skillet, heat oil over medium-low heat; cook onion, stirring often, until light brown, about 45 minutes. Slice potatoes as thinly as possible (using mandoline if available).
Layer one-quarter of the potatoes in greased 8-inch (2 L) square glass baking or casserole dish; top with one-third of the onion and one-quarter of the cheese. Repeat twice. Top with remaining potatoes. Strain cream mixture over potatoes, shaking casserole to distribute evenly; sprinkle with remaining cheese.
Bake in 300°F (150°C) oven until tender and knife inserted in bottom pierces potatoes easily, 1-1/2 hours to 2 hours. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Reheat in 375°F/190°C oven for 30 minutes.)
Nutritional facts <b>Per serving:</b> about
- Sodium 266 mg
- Protein 5 g
- Calories 332.0
- Total fat 25 g
- Cholesterol 84 mg
- Saturated fat 14 g
- Total carbohydrate 23 g
- Iron 4.0
- Folate 8.0
- Calcium 12.0
- Vitamin A 22.0
- Vitamin C 15.0