SKINNIER SCALLOPED POTATOES, FRENCH STYLE : lower-fat indulgence, make ahead

 A dream potato dish that will convert even carb-phobes...

Scalloped Potatoes, French Style

Scalloped potatoes are a sensational please-everyone casserole of thinly sliced potatoes. milk, cream or cheese and often breadcrumbs...at least in America and Ireland.  Scallops refer to the way the potatoes on top are layered like scales.

The French version, offered here, is top of the line yet simpler and less artery-clogging.  Milk is the main ingredient but there's also a hint of garlic plus, if cholesterol isn't worry,  a little double cream.

Scalloped potatoes is perfect comfort food.  Though it tends to appear in cooling autumn weather it appears year round at buffet parties and large gatherings.  it will even be wolfed down in the Summer as a. hot meal or a picnic treat.  

North American versions were neither here nor there where 67 was concerned but having been served this post's versions, there was no looking back.  The rich soft creamy wodge of potato slices melded together into glorious starchy creaminess was so pleasurable and comforting.

Trust me, this French version will not disappoint.  Though the potatoes are cooked twice, once in milk and then again in the over, prep is pretty simple and baking time is reduced.  The potatoes are also delicious cold, when it has added health benefit of gut friendly resistant starch which can help control appetite.  

Cost: £1'ish
Feeds: 6-7 

Ingreds:

1 kilo/2.2lbs potatoes, preferably floury  

2 cups full-fat milk

1/4 tsp salt

freshly grated nutmeg or pinch of dried

1 clove garlic

2 tb chives (opt)

1/4 cup double cream (opt)

Method:

1. Wash potatoes, peel if you like, using either a sharp knife or mandolin to cut thin even slices 3mm or 1/10 of an inch thick
2. Place a good sized pot over medium-low heat, add potatoes, milk, and a generous grating of nutmeg or good pinch dried
3. Preheat oven to 220c/430F; rub a 2litre-2quart dish with the cut clove of garlic.
4. Heat until bubbles appear around the outside edge of the pan, cook a further 8 mins, stirring frequently until milk is thick and creamy
5. Drain potatoes, set milk aside
6. Transfer half the potatoes to the dish; scatter with chives and if using half the double cream.   Add rest of potatoes, arranging the top layer nicely, and pour over milk letting it drip through the layers
7. Bake 35-40 mins until bubbling and golden brown on top.  Check at the 20 min mark; if the top is browning too fast; cover with foil
8. Rest 10 mins before serving in spoonfuls, wedges or squares

Comments:

'As I did the first time I ate these, I thought I'd died and gone to heaven! Worth every calorie...and thankfully there are less of those than there could be.' Retired writer

Tip:

• Prep ahead: bake according to instruction; let cool, cover tin tightly with cling film or greaseproof paper; reheat 30 mins at 160c or 15 mins at 220c/430F 
• If the oven tends to be hot, turn it down a little; check halfway through that the top isn't going an unattractive dark brown

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.