Many traditionally cooked scalloped potatoes recipes produce unevenly cooked potatoes in a heavy, curdled sauce. Sous Vide creates an even cooking and ensures that all the potatoes are cooked through. Adding the cream to the potatoes during the Sous Vide process creates a rich flavor base. This recipe does require some oven time to bring it all together and to brown the cheese on top of it. We suggest that you use Russet potatoes, thinly sliced, as they gives the best texture and flavor.
2lbs russet potatoes, peeled, 1/8” slices
1 ½ cups heavy cream
½ cup unsalted butter
1 ½ cup sour cream
3 fresh sprigs of thyme
½ cup shallots
Salt and pepper to taste
1 cup chedder cheese, shredded
- Preheat the water bath to 180°F.
- Place the sliced potatoes in a bag. Add the thyme, 4 tbsp of the butter and ½ cup of the cream. Vacuum seal the bag or use the water displacement method to close the bag up.
- Place the bag into the water bath and cook for 1 ½ hours.
- Remove the potatoes from the water bath and set aside.
- Preheat the oven to 350°F.
- In a mixing bowl combine the remaining heavy cream and butter, sour cream, shallots and ¾ cup of cheese.
- Pour the mixture into a large rectangular oven dish. Add the potatoes to the dish making sure they are covered completely by the cream mixture. Salt and pepper the potatoes.
- Place dish in the oven and cook for 15 minutes.
- Remove from the oven and top with the remaining cheese and place it back in the oven for another 5 minutes or until the cheese all melts.
- Remove from the oven and serve.