Friday, April 9, 2010

Scalloped Potatoes with Creme Fraiche

Apologies.  Apparently I didn't take many photos while cooking on Easter.  However, I baked these in a rose colored pyrex dish so they didn't look so hot when they came out of the oven.  Brown on pink... not good colors for a potato.  And I almost broke a promise.  I promised I would post this by the end of the week and here it is Friday.  This was the side we served with the lamb, and while not quite the same type of flavors I thougth they went together just fine, and it was a great excuse to make home made scallop potatoes for the first time.  Why would anyone make them from a box when they are this easy?  However, I never knew they were this easy, but now I am passing on that little tid bit to you.... they are easy.  Make these tonight!

Scalloped Potatoes with Creme Fraiche
Recipe courtesy Food Network Magazine


2 cloves garlic, smashed
3 tablespoons unsalted butter
3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled (I didn't peel them because I was lazy)
3 cups half-and-half
1/2 cup creme fraiche
2 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/8 to 1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1/4 cup chopped chives


Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.

Slice the potatoes about 1/8 inch thick (a mandoline works well, however if a potato gets lodged in the blade, just keep slicing.  If you try to remove said potato this is where you stop, bandage your finger, throw out your potato, sterilize your mandoline and hand it over to your husband to finish). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.

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