Best 8 Scalloped Potatoes With Creme Fraiche Recipes

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Indulge in the creamy delight of scalloped potatoes elevated with the richness of crème fraîche. This classic comfort food is transformed into a culinary masterpiece with the addition of aromatic herbs and a crispy, golden-brown crust. Discover two delectable variations: the traditional scalloped potatoes with a creamy cheddar cheese sauce and a modern twist featuring smoked salmon and leeks. Prepare to impress your family and friends with this versatile dish that's perfect for a cozy dinner or a special occasion.

Let's cook with our recipes!

THE ULTIMATE MAKEOVER: POTATO DAUPHINOISE



The ultimate makeover: potato dauphinoise image

Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest dauphinoise yet

Provided by Angela Nilsen

Categories     Dinner, Side dish

Time 2h

Number Of Ingredients 12

1 tsp olive oil
150ml semi-skimmed milk
1 plump garlic clove, peeled and halved
4 thyme sprigs, plus extra for sprinkling
1 bay leaf
1 shallot, roughly chopped
good pinch freshly grated nutmeg
1kg waxy potatoes (try Desirée)
140g full-fat crème fraîche
75ml vegetable stock (Marigold bouillon)
1 tsp thyme leaves
25g gruyère or vegetarian alternative, grated

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Brush the oil over the bottom and sides of a 25 x 19 x 5cm ovenproof dish. Put the milk, garlic, 4 thyme sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add the nutmeg and a little pepper. Set aside to infuse.
  • Peel then slice the potatoes very thinly. Pat them dry. Layer half the slices in the dish, overlapping slightly, then season.
  • Strain the infused milk into a jug. Put the crème fraîche into a bowl, then gradually pour in the milk, whisking until smooth. Add the stock and thyme leaves. Return this liquid to the jug, then pour half of it over the potatoes in the dish. Layer up the rest of the potatoes, then add remaining liquid, the cheese and a grind of pepper. Sit the dish on a baking sheet and bake for 1¼-1½ hrs until golden and tender - test by inserting a sharp knife through the potatoes. Stand for 5 mins before serving, sprinkled with thyme sprigs.

Nutrition Facts : Calories 232 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

SCALLOPED POTATOES WITH CREME FRAICHE



SCALLOPED POTATOES WITH CREME FRAICHE image

Categories     Potato     Side     Bake

Yield 6-8 servings

Number Of Ingredients 10

2 cloves garlic, smashed
3 tablespoons unsalted butter
3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled
3 cups half-and-half
1/2 cup creme fraeche
2 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/8 to 1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1/4 cup chopped chives

Steps:

  • Preheat the oven to 350 degrees. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter. Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraeche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving. You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes

SCALLOPED POTATOES



Scalloped Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield about 4 to 6 side dish servings

Number Of Ingredients 7

1 clove garlic, smashed
2 tablespoons unsalted butter
2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
2 cups half-and-half
1 tablespoon kosher salt
Freshly ground black pepper
Pinch nutmeg

Steps:

  • Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
  • Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
  • In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
  • Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

CREAMY SCALLOPED POTATOES



Creamy Scalloped Potatoes image

This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h35m

Number Of Ingredients 9

1 clove garlic, lightly smashed and peeled
Unsalted butter, room temperature, for pan
4 pounds Yukon Gold potatoes (8 medium)
2 cups heavy cream
2 cups whole milk
1 tablespoon lightly packed fresh thyme leaves
Coarse salt and freshly ground pepper
1/8 teaspoon freshly grated nutmeg
6 ounces Gruyere, coarsely grated (2 1/4 cups)

Steps:

  • Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.
  • Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
  • Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
  • Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.

CREAMY SCALLOPED POTATOES



Creamy Scalloped Potatoes image

Scalloped potatoes with lots of cheese and a hint of garlic in a creamy sauce are a classic, crowd-pleasing side dish.

Provided by Philadelphia Cooking Creme

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 1h35m

Yield 6

Number Of Ingredients 5

1 (270 g) tub PHILADELPHIA Savory Garlic Cooking Creme Cream Cheese Product
1 cup milk
⅛ teaspoon ground black pepper
3 pounds baking potatoes, peeled, very thinly sliced
⅔ cup KRAFT 100% Grated Parmesan Cheese

Steps:

  • Heat oven to 350 degrees F.
  • Whisk Cooking Creme, milk and pepper until well blended.
  • Layer half each of the potatoes, Cooking Creme mixture and Parmesan in shallow 2-L casserole dish sprayed with cooking spray. Repeat layers; cover.
  • Bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.

Nutrition Facts : Calories 310 calories, Carbohydrate 45.1 g, Cholesterol 35.5 mg, Fat 10 g, Fiber 5 g, Protein 13.2 g, SaturatedFat 6.3 g, Sodium 556.7 mg, Sugar 3.7 g

EASY SCALLOPED POTATOES



Easy Scalloped Potatoes image

This scalloped potato and cheese dish is always a winner!

Provided by sal

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

8 large potatoes, peeled and sliced
14 slices Cheddar cheese
½ cup all-purpose flour
1 pinch salt and pepper to taste
1 cup skim milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  • Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
  • Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.

Nutrition Facts : Calories 522.9 calories, Carbohydrate 72.6 g, Cholesterol 52.7 mg, Fat 16.9 g, Fiber 8.3 g, Protein 21.6 g, SaturatedFat 10.6 g, Sodium 343.3 mg, Sugar 4.7 g

SCALLOPED POTATOES WITH CREME FRAICHE RECIPE



Scalloped Potatoes with Creme Fraiche Recipe image

Provided by cbingham

Number Of Ingredients 10

2 cloves garlic, smashed
3 tbs unsalted butter
3 lbs potatoes, such as Yukon Gold or Yellow Finn
3 cups half&half
1/2 cup creme fraiche
2 tbs flour
2 tsps chopped thyme
1/8-1/4 tsp ground mace
Kosher salt & pepper
1/4 cup chopped chives

Steps:

  • Preheat oven to 350. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease dish with about 1/2 tbs butter. Slice the potatoes on a mandolin. In a large saucepan combine the minced garlic, the remaining 2-1/2 tbs butter, half&half, creme fraiche, flour, thyme, mace, 2-1/2 tsps salt & pepper to taste. Bring to a boil over medium high heat and cook, stirring, until mixture thickens, about 1-2 minutes. Stir in the chives and transfer mixture to the prepared baking dish, shaking it to distribute evenly. Bake uncovered until potatoes are tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool about 10 minutes before serving. *Can be made in individual ramekins, bake about 40 minutes.

POTATO GRATIN WITH GRUYERE CHEESE AND CREME FRAICHE



Potato Gratin With Gruyere Cheese and Creme Fraiche image

This recipe is originally from an issue of Bon Apetit. It's very rich and makes a great side dish for a special meal. If you have a Cuisinart, use it, it will make the recipe a snap by eliminating the tedious slicing of the potatoes. Make sure to use a high quality of Gruyere cheese, some are very oily. I use Boar's Head here at home. Also make sure to stick to the amount of cheese listed as too much will make the dish greasy - even if you do use a high quality cheese.

Provided by Crabzilla

Categories     Potato

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 6

3 lbs russet potatoes, peeled, cut into 1/8 inch thick rounds
1 1/2 cups creme fraiche
1 1/2 cups packed grated gruyere cheese (about 6 oz.)
salt and pepper
1/4 cup finely sliced scallion (green onions)
2 tablespoons chopped fresh Italian parsley

Steps:

  • Preheat oven to 400 degrees and generously butter a 13x9x2 glass baking dish.
  • Arrange half of potato slices in bottom of prepared dish, overlapping slightly.
  • Sprinkle generously with salt and pepper to taste.
  • Spread half of creme fraiche over the potatoes and sprinkle with 1/2 of the Gruyere cheese.
  • Top with remaining potatoes, again overlapping slightly, sprinkle with salt and pepper to taste.
  • Spread remaining creme fraiche on top, and sprinkle with remaining Gruyere cheese.
  • Bake uncovered for 30 minutes and then reduce oven temperature to to 350 degrees.
  • Continue to bake the gratin until the potatoes are tender and the top is a nice golden brown, about 45 minutes.
  • Remove from the oven and let set for 10-15 minutes.
  • Sprinkle with parsley and scallions.

Nutrition Facts : Calories 370, Fat 23.2, SaturatedFat 14.2, Cholesterol 83.4, Sodium 96.2, Carbohydrate 31.4, Fiber 3.9, Sugar 1.5, Protein 10.5

Tips:

  • Use a mandoline to slice the potatoes evenly. This will help them cook evenly and give the dish a more professional look.
  • If you don't have a mandoline, you can use a sharp knife to slice the potatoes. Just be sure to slice them as thinly as possible.
  • Don't overcrowd the baking dish. If you do, the potatoes won't cook evenly.
  • Bake the potatoes until they are tender and slightly browned. This usually takes about 30 minutes.
  • Garnish the potatoes with fresh herbs, such as parsley or chives, before serving.

Conclusion:

Scalloped potatoes are a classic comfort food that is perfect for any occasion. They are easy to make and can be tailored to your own taste. With a few simple tips, you can make scalloped potatoes that are sure to impress your family and friends.

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