Jacques Pepin Scalloped Potatoes
Source of Recipe
BBR
Recipe Introduction
Posted by: Bosox***********These are the best scalloped potatoes I have ever had. It is a Jacques Pepin recipe and I think they are so good because you cook the potatoes briefly in the Milk/cream mixture. They are not as complicated as they seem and are sure worth it.
List of Ingredients
These are the best scalloped potatoes I have ever had. It is a Jacques Pepin recipe and I think they are so good because you cook the potatoes briefly in the Milk/cream mixture. They are not as complicated as they seem and are sure worth it.
2 lbs boiling potatoes, peeled (about 5-6 cups)
2 cups milk
1 1/3 cups heavy cream
1 large garlic clove minced
3/4 tsp salt
1/2 tsp pepper
1 Tbs butter
1/3 c grated Swiss cheese (about 2 oz)
Recipe
Wash potatoes well and dry them. Slice then 1/8 inch thick (or a thin as you can) into large saucepan. Add the milk, cream, garlic, salt and pepper, and bring liquid to a boil over moderate heat, stirring with a wooden spatula to prevent scorching. Remove pan from heat.
Pour the tomato mixture into awell buttered gratin dish. (I use regular Pyrex 11 x 17. Sprinkle grated cheese over all (I sometimes use more cheese). Bake on baking sheet in preheated 400 degree oven for about 1 hour. They are done when browned and the tip of a knife pierces the potatoe easily. Let the dish stan for 15 minutes before serving.
These are really good. My family insists on them every holiday.
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