How to Make Scalloped Potatoes

    Published: 06-16-2009
    Views: 45,853
    Cooking instructor Marie Guaragna-Beirne demonstrates how to make scalloped potatoes.

    Marie Guaragna: Hi, I am Marie Guaragna with MGB Special Events in Arlington, Virginia and today, I am showing you how to make a delicious romantic dinner for two for your valentine. Now, we are going to go ahead and do the scalloped potatoes with boursin cheese and it is wonderful and the ingredients and the tools that we will need today are, some peeled potatoes, sliced and some cream, some boursin cheese or any garlic herb cheese that you can find in your grocery store, little bit of salt, little bit of paprika and we need a little part of butter, so that we can grease the bowl, so it doesn't get burned.

    So, let's get started on boursin scalloped potatoes. First, I am going to go ahead and grease it up real good with my butter. Make sure you get all the corners because that's where you could get your most of burning. Not too much just a little bit, but make sure you get all the sides and plus it's going to make it taste better too. Alright put that aside. Now, basically all we are going to do for this is just start layering. Now, you can slice these with a knife or whatever you have. You could use a Mandolin, that's what I used today. It makes it easier and we are just going to go ahead; you could use different sizes and shapes or whatever; just see that it's going to cover. Look like potato chips, then you get some bigger pieces here for the bottom, just basically we want to cover up each layer; okay, same size.

    Now, I have a cheese slicer here which works really really great. We put this over here, so I can show you and what I like to do, because this gets it nice and thin. It's a wire and basically I turn my cheese over on its side, pick out a spot, I think it's going to be nice and thin and very gently just slice it and look at that, comes up with a beautiful slice, makes it nice and easy. Do that over and just repeat that; going to do four nice ones, any pieces in the middle you can put them right there. See how easy that is. It works wonderful and of course this has other purposes. You could serve this at a party. You can cut the cheese right there and remember we are layering this, so doesn't have to all be on the bottom, slippery.

    Now, I am going to take cream. You can use light cream if you want, if you are watching what you are eating, but it taste so much better with real cream. Not going to do a whole lot here because I don't want this dish to be real soupy, because I want it to hold up -- this is not pouring as right, it should be; but just a little bit, just to get all in the layer and then I am going to start over again same thing. Potatoes, so let me keep going with this and then we will be right back and I will show you the finish product before we put in the oven. Okay, so, now, we have done all of our layers and just at the very top here, I don't want to put a whole lot of salt, so I am just going to very gently sprinkle this. I didn't do it on all the layers but just a little bit of salt, not very much and then to make it look pretty, after we pour a cream on, we are going to top it with paprika and it's going to make it look very pretty. Let's get the sides, not a whole a lot of cream necessary here, just enough for the bottom and then our paprika, just sprinkle it on as liberally as you like and see of course it falls into our color. For valentine it's red and the colors are is just so nice. You get the green from the herbs, the red from the paprika and the white from the cream.

    We have got a preheated 350 degree oven and we are going to go ahead and put it in and after an hour we should have wonderful boursin scalloped potatoes and there you have our beautiful borson scalloped potatoes. We are going to go ahead and just because it's Valentines Day, I am going to use a fancy little cookie cutter to make our potatoes into a scallop or into heart shape. So and then after that we are going to go ahead and start on our Filet.