Servings: 8
Preparation Time: 15 minutes
Start to Finish Time: 2 hours 5 minutes
Chef ETL’s Scalloped Potatoes: A Comfort Food Classic Reimagined
The Art of the Perfect Scallop
There’s something deeply satisfying about the golden, crisp edges and creamy, melt-in-your-mouth layers of scalloped potatoes. Chef ETL’s take on this timeless dish delivers on every level—silky, perfectly seasoned slices of potato nestled in a rich blend of Gruyere and Cheddar cheese, kissed with just the right amount of cream and broth. It’s the kind of side dish that ends up stealing the spotlight.
Nostalgia in Every Bite
Scalloped potatoes have a way of bringing us back—back to Sunday dinners, holiday gatherings, and potlucks where someone’s grandma always made them best. For many, this dish is wrapped in warm memories of comfort and celebration. With one bite, you’re reminded of the past and why this dish deserves a spot at the table again.
The Secret Is in the Slice
Precision matters here. Uniformly thin potato slices are key to achieving that balance of tender interiors and crisp edges. A food processor with an 1/8-inch slicing blade is the secret weapon for speed and consistency. Pro tip: if your potatoes are too long for the feed tube, slice them in half and load them cut-side down to sit flat. This trick keeps the slices uniform and the cooking even.
Keep It Creamy, Not Clunky
To avoid any off-colors while prepping, soak the potato slices in a mix of cream and chicken broth as you go. Not only does this prevent discoloration, but it also pre-seasons the potatoes and contributes to the luscious final texture. Gluten-free flour can be used without sacrificing flavor, making this dish accessible to more guests at your table.
Why This Dish Keeps Getting Requested
This recipe isn’t just a throwback—it’s a reawakening. Guests who take a bite often say, “I haven’t had scalloped potatoes in quite some time… these are delicious.” Whether it’s served alongside a holiday ham or a simple roast chicken, Chef ETL’s scalloped potatoes deliver a memorable, five-star experience every single time.
Make-Ahead and Reheat Friendly
If you’re entertaining, this dish is a gift. You can assemble it ahead of time and pop it in the oven just before serving, or reheat leftovers without any loss of flavor or texture. Just be sure to save a corner for yourself—it’s the first thing to disappear.
Ingredients:
2 1/2 pounds Russet potatoes, peeled and sliced 1/16 to 1/8 inch thick (see TIPS)
3/4 cup Gruyere cheese, grated (2 ounces)
3/4 cup Cheddar cheese, grated (2 ounces)
3 tablespoons all-purpose flour (Gluten-free flour can be used as an option)
salt and pepper, to taste
2 tablespoons butter, unsalted, at room temperature, cut into small pieces
1 cup chicken broth, low sodium
1 cup heavy cream
Instructions:
Preheat the oven to 375°F.
Generously butter a 9-by-13-inch (3-quart) baking dish.
Mix together the Gruyere and cheddar chesses. Put aside 1/2 cup of the mixture.
In a large bowl, toss the potatoes with the saved 1/2 cup of the Gruyere/Cheddar mix & the flour.
Arrange the potatoes in three layers, seasoning generously with salt and pepper and sprinkling the remaining Gruyere/Cheddar mix & the bits of butter between each layer and leaving enough for the top.
Combine the chicken stock and heavy cream and pour over the top.
Bake for about 1-1/2 hours, until the potatoes are tender and golden brown on top.
Let cool for 10 minutes.