Sous Vide Scalloped Potatoes
Dinners, Side Dishes
Ingredients
4 pounds gold or red potatoes
Kosher salt and freshly ground black pepper
4 oz. Unsalted butter, at room temperature, for the pan
1 cup heavy cream
6-8 cups grated havarti, and/or cheddar cheese (optional)
10 green onions (optional)
Description
Scalloped potatoes can be frustrating. They may take a really long time to cook through. If you try parboiling the potatoes first, you may lose a bunch to the water. Some potatoes may be firm while others are falling apart. Your potatoes may all turn to mush. The cream may separate and curdle. If you added cheese, it may curdle and turn oily. The dish may start burning around the edges before the center is done. While I have had scalloped potatoes turn out great, mostly I've had one or more of these issues instead. With the sous vide method though, they've been great every time.
Directions
Set the circulator to 185ºF (85ºC).
Cut potatoes into 1/8-inch-thick slices and put them in cold water. Drain. Toss the potatoes with salt.
Divide evenly between three large vacuum seal bags, laying out flat and overlapping a little. Seal using a vacuum sealer on the moist setting.
Place the bags in the water bath, weigh them down, and set the timer for 1 hour.
When the timer goes off, remove the bags from the water bath. At this point, you can put them in the fridge and continue later if desired.
Heat the oven to 400ºF.
Thoroughly and generously butter a 9-by-13-inch baking dish.
Snip a hole in each bag to drain if needed, then cut open.
Arrange 1 bag of the potato slices on the bottom of the pan and sprinkle with pepper.
Repeat with the other bags. Pour heavy cream in and around the potatoes.
Bake until the top is golden brown, about 25 minutes (30 minutes if your potatoes were refrigerated).
Let potatoes rest for 5 minutes before serving.
With cheese (au gratin):
Sprinkle cheese in your layers and on top before baking. Add an additional 1/3 cup of cream.
With Green onions:
Slice up the green onions. Sauté the white and light green parts. When you assemble the dish, sprinkle the sautéed onions into the first two layers. When the dish is finished baking, sprinkle the dark green parts over the top. 