Scalloped Potatoes With Hazelnuts
Published April 16, 1985
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 clove garlic
1 tablespoon unsalted butter
½ cup hazelnuts (filberts), coarsely chopped
2 pounds russet potatoes, peeled and sliced the thickness of a 25-cent piece
½ pound cheddar cheese, grated, (see note)
2 ounces blue cheese, crumbled, (see note)
2 cups milk
½ cup heavy cream
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (10 to 12 servings)
17 grams carbs; 40 milligrams cholesterol; 222 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 1 gram fiber; 353 milligrams sodium; 9 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub the inside of a porcelain or enamel gratin dish (14 by 9 by 2) with garlic.
- Step 2
Melt butter in small pan and saute hazelnuts in hot butter for 2 to 3 minutes, until nuts are thoroughly coated with butter. Remove from heat and reserve.
- Step 3
Preheat oven to 375 degrees.
- Step 4
In large mixing bowl combine potatoes, cheeses, milk, cream and salt and pepper to taste. Mix well and spoon into baking dish, pouring liquid over potato slices. Bake at 375 degrees for 10 minutes; reduce heat to 350 degrees and continue baking 35 minutes.
- Step 5
Sprinkle potatoes with hazelnuts and butter mixture and bake additional 15 minutes, or until nuts are golden and potatoes are cooked.
In Washington, the cheddar used is the local Cougar Gold, the blue cheese is Oregon Blue.
Private Notes
Comments
I had the very same experience. it takes an hour and a half, at least. And I used cheddar and gruyere, and it worked perfectly.
This took a lot longer than an hour to bake fully. About 1 1/2 hours. Delicious!