Scalloped potatoes from Valerie's Home Cooking: More Than 100 Delicious Recipes to Share with Friends and Family (page 213) by Valerie Bertinelli

  • potatoes
  • heavy cream
  • Show all ingredients...

  • EYB Comments

    Can substitute half and half cream or milk for heavy cream, and Manchego cheese for Gruyère cheese.

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Notes about this recipe

  • Eat Your Books

    Can substitute half and half cream or milk for heavy cream, and Manchego cheese for Gruyère cheese.

  • averythingcooks on February 29, 2024

    I look at different methods re: prepping this type of dish (strictly speaking these are au gratin as she acknowledges) + I only had heavy cream to use so I came here. Result = I prefer my gold standard which ensures tender potatoes in less time by simmering the potatoes in the liquids (a mix of milk, heavy cream & broth) before layering etc BUT having said that, with a long oven bake these were certainly good. I will also admit that for any au gratin with gruyere, I add cooked leeks, chopped ham & a few hot pickled peppers to the middle layer & a butter, cheese crumb topping and we certainly devoured these.

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