Traditional Scalloped Potatoes- Au Gratin

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In the heart of comfort food territory lies a dish so indulgent, so creamy, and so universally loved, it’s almost a culinary hug: Scalloped Potatoes. This classic dish, with its tender slices of potato, drenched in a rich, creamy sauce and topped with a golden, cheesy crust, has been a staple at family gatherings, holiday feasts, and cozy weekend dinners. But what if we told you that there’s a way to elevate this classic to new heights of flavor and texture? Enter Miriam’s Earthen Cookware – your secret tool for the ultimate scalloped potatoes.

Cooking scalloped potatoes in Miriam’s Earthen Cookware isn’t just about following a recipe; it’s about embarking on a journey to discover the true essence of each ingredient. The even heat distribution and unique far-infrared cooking process of the earthenware ensures that every potato slice is perfectly cooked, while the sauce becomes richer and more flavorful as it slowly simmers in the pot. The result is a dish that’s not only comforting but also deeply satisfying, with layers of flavors that meld together in harmony.

Ingredients:

6-8 large potatoes, sliced thin
2 cups of heavy cream
3 garlic cloves
2 tbsp flour
1 tsp salt
1tsp pepper
1/2 tsp paprika
1/2 C. Sharp cheddar cheese

Layer everything together “lasagna style” and bake at 350 degrees for an hour. For an extra crispy crust, turn on the broiler for the last 5 minutes of baking.


Scalloped potatoes, when cooked in Miriam’s Earthen Cookware, transform from a simple side dish to a showstopper at any meal. The slow, even cooking accentuates the flavors and textures, making each bite a delightful experience. So, the next time you’re looking to impress your guests or just treat yourself to a comforting meal, remember that these creamy, dreamy scalloped potatoes are just a recipe away.

3 Comments

Rachel Taylor said:

Sarah Kroger sent me over here. I’m so glad this recipe looks AMAZING

Ana C said:

Love this dish but haven’t ever made it myself. Your recipe look amazing though so maybe I’ll finally give it a go.

Sarah said:

I am 100% making this in my large lidded pan next week!

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