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Certainly! These are creamy and decadent. To me, they don't taste light at all. According to the write-up about this recipe in the cookbook, it's important to use russet potatoes, and to cut them evenly into 1/8" thick slices. I use a food processor; you can use a mandolin or a V-slicer as well. They recommend against cutting with a knife, because it's too hard to get truly even slices. Also, it's important to use real parmesan cheese (Parmigiano-Reggiano if you can find it), and grate it yourself. This provides most of the flavor for the dish, so you're really going to taste it. Lastly, they recommend against slicing the potatoes in advance and storing them in water, as this will wash away some of the starch, which is needed for the recipe to thicken properly.
Parmesan Scalloped Potatoes
from Cook's Illustrated The Best Light Recipe
1 medium onion, minced
1 teaspoon vegetable oil
1/2 teaspoon salt
1 medium garlic clove, minced or pressed
1 teaspoon minced fresh thyme leaves
1/4 teaspoon ground black pepper
2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8" thick
2 cups 2% milk
2 bay leaves
2 teaspoons corn starch
1 tablespoon water
3 tablespoons light cream cheese
2 ounces Parmesan cheese, grated (about 1 cup), divided
1. Preheat oven to 450ºF. Place an oven rack in the middle position.
2. Combine the first three ingredients in a dutch oven and cook over medium-low heat 8-10 minutes, stirring occasionally, until the onion is soft and translucent.
3. Add the next 3 ingredients (garlic through pepper) and cook until fragrant, about 30 seconds.
4. Add the next 3 ingredients (potatoes through bay leaves) and bring to a simmer. Reduce heat to low, cover, and simmer for 10 minutes or so, until the potatoes are somewhat tender and a fork can be slipped into a potato slice with some resistance.
5. Discard bay leaves. Whisk together the water and cornstarch, and add to the pot. Bring to a simmer again, then remove from heat.
6. Stir in the cream cheese and 2 tablespoons of the parmesan. Take care with the potatoes; try not to break them.
7. Transfer the mixture to an 8" square glass baking dish. Sprinkle the remaining parmesan cheese evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake 10-15 minutes, until potatoes are tender (a fork meets no resistance) and the top is golden brown.
8. Let cool 10 minutes, serve.
Enjoy!
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