Thinly sliced potatoes are layered with garlic and Gruyère cheese, drenched in cream, then baked, overturned, and sliced for an elegant presentation that’s perfect for special occasions and holiday dinners!
Well, we’re midway through December and my Christmas to-do list is still a mile long. (Please tell me I’m not alone. I’m not alone. Right?) But one thing that I have checked off my list is deciding on our Christmas dinner menu, and today I’m going to share with you the starring side dish.
These aren’t your ordinary scalloped potatoes, folks. No sirree. Paper thin potatoes are layered with minced garlic and flavorful Gruyère cheese before being doused with a cream-laden custard.
Truly, how beautiful would this potato dish look on your holiday table? It’s perfect for any special occasion, or it has the ability to elevate an everyday dinner from ordinary to extraordinary. Though it takes a bit of time to bake, there is nothing complicated or difficult about this recipe. The ingredients are simple and the preparation is straightforward, but the presentation and flavor will earn this dish a spot in your favorite recipe file. It’s been in mine for a number of years now, and each time I fix it, we all marvel at how tasty it is.
And now for a few pointers. First off, this recipe is particularly amazing when the potatoes are sliced as thinly as possible. That takes forever with a knife and it’s difficult to get the potatoes uniformly thin (at least for me), so I find a mandoline slicer to be invaluable when making this dish.
The mandoline I have is not fancy. It’s handheld and it only set me back about $15. But that was money well spent because with it, I can slice 3 pounds of potatoes paper-thin in just a few minutes. It is extremely sharp, so it requires careful handling, but it’s a pretty handy tool when you require thin slices. (I also use mine often when slicing apples for dessert recipes or cucumbers for salads.)
This recipe was created to be baked in an 8- by 8-inch dish, and if you use exactly 3 pounds of potatoes, the ingredients will go all the way to the top of your dish but should not overflow. However, it might not be a bad idea to put a sheet pan under your baking dish, just in case there’s any overflow.
I think these potatoes would be lovely alongside just about any holiday dinner entree, from beef tenderloin to clove-studded ham to crown roast of lamb to Christmas goose! Whatever it accompanies, just beware that this scalloped potato flan might very well overshadow the main course and become the star of the show.
Luckily, it’s so darn delicious that nobody will even mind.
Adapted from a recipe that I wrote down about 10 years ago after finding it online. I am almost positive that it came from the Epicurious site, but I have searched for the original recipe to no avail.
♥More holiday sides…