Based on the French classic gratin dauphinois, creamed–aka scalloped–potatoes are a classic dish to serve alongside roasts of any stripe. My favorite is with lamb. The French method is basically to cook the potatoes in milk and/or cream and layered into a buttered gratin dish that’s rubbed with a cut clove of garlic. The potatoes and most of the milk mixture are spooned into the gratin with a generous amount of salt, pepper and a trace of nutmeg. It’s then coated with Gruyere or Emmenthaler and baked until the potatoes are soft and the top has browned nicely. For this method I cut the potatoes 1/2- to 3/4-inch thick.
Scalloped potatoes
The American version is simply scalloped potatoes. Here they’re sliced fairly thin and layered into an enameled cast-iron gratin dish or better yet into a cast-iron pan—or any other vehicle that can be put on the stove top before baking. When the dish is done it tastes as if it’s loaded with cheese but it’s not. The milk and cream absorb the starch from the potatoes and the whole thickens up beautifully. The potatoes should be cut fairly thin, though not paper thin as a mandolin would cut. I use the food processor slicing blade, preferably one that can be adjusted to cut the potatoes somewhat thinner than the standard slicing blade, or a bit less than 1/4-inch thick.
Creamed potatoes served with roast chicken and glazed carrots
I served these potatoes last night with roast chicken and glazed carrots followed by my homemade maple walnut ice cream topping brown-sugar pound cake. It was the perfect fall meal.
Brown sugar pound cake with maple walnut ice cream
Notes: For the potatoes you can use any yellow-fleshed variety. Of all the wonderful Maine potatoes varieties, I particularly like those harvested by Middle Intervale Farm at the Portland Farmer’s Market. Ask for them because they’re not usually displayed. Other good varieties are Satina or Carola. A good white-fleshed potato is Green Mountain. For the half and half, make your own by mixing half whole rich milk with heavy cream.
Ingredients
- 2 tablespoons butter
- 2 cloves garlic, peeled and chopped
- 1 sprig marjoram or teaspoon dried
- Pinch red-pepper flakes
- 2 pounds potatoes (3 to 4 medium size), peeled and sliced thin
- Sea salt and freshly ground black pepper, to taste
- Pinch nutmeg
- 3/4 cup half and half
- 3/4 cup heavy cream.
Instructions
- Preheat oven to 350 degrees.
- Melt the butter in an 8-inch cast-iron skillet until foamy. Add the garlic,, red-pepper flakes and marjoram and cook gently for a few minutes (without burning the garlic). Add the potatoes in layers, seasoning each layer. Add the half and half (it will barely cover the potatoes; add more if necessary) and continue to cook over high heat until the butter and milk boil up over the potatoes. Add the cream and the mixture will stop boiling. Remove from heat.
- Put in the oven immediately on a parchment lined sheet pan. Bake for 30 minutes, cover loosely with foil and continue to bake for 15 minutes; remove foil and bake until potatoes are browned nicely, the liquid mostly absorbed and potatoes are cooked through when tested with the sharp point of a knife. Total roasting time is about 60 to 70 minutes. Allow to rest 5 minutes before serving.
