Yukon gold (halfway between waxy red and more starchy russet) are the universal tater.
Scalloped potatoes are best with something mid-very waxy, but taters are taters.
Russet are best for mashing and baking, but will lose their shape, so not ideal for scalloped potatoes.
Deal with it.
- There’s a few ways to make these
- smash 1 clove garlic, rub in an 8x8x2″ casserole dish and let dry.
- Rub 2 tbsp butter
- peel & slice 2.5 lbs waxy taters to 1/8″ thick slices
- in a large pan, toss in the garlic, butter, taters, 2 cups half&half 1 tbsp salt 1/2 tsp pepper pinch nutmeg
- Bring to a boil, reduce to med-high and stir until thick, 5-ish minutes
- transfer to casserole dish and shakashaka to spread
- bake at 350 1 hour, occasional basting, until lightly browned and bubbling.
- Let cool 10 mins
- om nom nom
next level
- make a similar cream sauce, with more garlic, thyme, rosemary
- layer the taters so they overlap, sprinkle 1/4 tsp salt, pepper, 3 tbsp parm/asiago
- repeat layers until, done.
- Pour cream on top, press taters down so they’re covered
- Top with more cheese,
- cover with foil
- Bake 1 hour 350
- remove foil, heat to 425, bake until top is golden and bubbling, 25ish minutes
- let cool 30 mins
- wait, seriously? 30 mins until noms?
- sadpanda