During The Kitchn's scalloped potato trials, one of the takeaways was that starchy potatoes like Russet or Yukon gold are the best for the dish. Russets came out the creamiest, while Yukon golds remained a bit firmer and held shape better after baking. Southern Living agrees that Russet and Yukon golds are the best varieties for scalloped potatoes, pointing out that red-skinned ones are waxier and may remain too firm after baking.
Once you've selected and thinly sliced your Russet or Yukon gold potatoes, either by hand or with a mandoline, it's important not to rinse the slices, as their natural starch helps thicken your dish to the ideal consistency. One final tip for perfect scalloped potatoes comes from Chef Michael Symon via Food Network. Covering your casserole with aluminum foil helps the potatoes cook through evenly. After about an hour, uncover the dish to brown up the top of your creamy and delicious dinner.
This Easy Ingredient Swap Makes Creamier Scalloped Potatoes - Tasting Table
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