The Old English word for thinly sliced potatoes is “collops”, hence the name Scalloped Potatoes, a popular British dish made with sliced potatoes, onions, garlic, and herbs in a cream sauce, sometimes topped with bread crumbs. In France, a similar dish is called Au Gratin Potatoes (Gratin de Pommes de Terre), the main difference being that the French dish uses cheese and cream to make a richer sauce and the potatoes are usually sliced thinner. Either way you make it, it’s pure comfort food! Here’s my version of this popular comforting dish. I hope you enjoy it.

CHEESY HERBED AU GRATIN POTATOES
Serves 4

INGREDIENTS:

1 tablespoon olive oil
3-4 medium all-purpose potatoes peeled and sliced thin (about 1/16 inch; use the slicing blade on your food processor or a mandoline)
2-3 cloves garlic minced
1 medium onion chopped (a heaping ½ cup+)
1 tablespoon fresh sage minced
1/2 teaspoon nutmeg
1 1/4 cup milk or half-and-half
2 teaspoons flour
1/2-3/4 cup coarsely grated Gruyere cheese
Salt and pepper
Bread crumbs (optional)

PREPARATION:
Preheat the oven to 425 and coat a 9 inch Pyrex pie plate or dish with butter.

Peel and slice the potatoes using the slicing blade of a food processor or a mandoline and place them in a bowl of water with a bit of salt to keep them from turning brown.
Heat the olive oil in a skillet. Add the onion and saute for a minute, add the garlic, and continue to saute until the onion is translucent.
Add the flour and stir for a minute or two until well mixed with the onion mixture.
Stirring constantly, slowly add the milk and half the cheese, sage, nutmeg, salt, and pepper. Continue to stir over low heat until the mixture thickens. (Do not boil.) Cover and set aside off the heat.
Strain the potatoes and pat dry. Add half the potatoes and half the warm sauce to the buttered pie plate; add the remaining potatoes and remaining sauce. Top with the remaining cheese and some freshly grated black pepper. (Optional: sprinkle with Panko bread crumbs.)
Bake in the oven for 40-45 minutes or until the cheese is golden brown and the potatoes are tender when pierced with a fork.

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Soufflé comes from the French word “soufflér” which means “to puff up” or “to blow up” (as in “to add air to”). The great French chef/restaurateur Antoine Beauvilliers is generally credited with developing the soufflé in the late 1700’s at the famous La Grande Taverne de Londres, with the dish becoming widely popular in upscale French restaurants by the mid-1800’s. Famous chefs like Julia Child, Pierre Franey, and Craig Claiborne popularized the soufflé in the U.S. in the 1960’s. The soufflé is most often associated with light, airy desserts like Chocolate Soufflé, but it can also be made savory and served with the main meal. Either way, the two basic components of any soufflé are a custard base of egg yokes and a frothy, airy meringue of whipped egg whites that creates the puffy texture of the dish. This recipe falls into the “savory soufflé” category and is a light, airy, delicious alternative to mashed, baked, or fried potatoes. Impressively puffed up when served hot out of the oven for a special meal, don’t be disappointed when your elegant creation gradually deflates as it cools much like a balloon with a slow leak. Not to worry, it’s not hot air that makes this soufflé delicious! Bon Appetit!

Savory Potato Soufflé
Serves 6
Special equipment: 6- 3 x 1 ¾ inch ramekins or a
9 x 7 inch oven-safe baking dish for serving family-style

Ingredients:

1 tablespoon unsalted butter, plus more for brushing
3/4 pound baking or yellow potatoes, peeled and quartered
3/8 cup half-and-half
1/4 pound Gruyère cheese, shredded (a scant cup)
1/4 teaspoon dried oregano or marjoram
1/4 teaspoon dried thyme
1/2 teaspoon dried parsley (Note: double the dried measurements if using fresh herbs)
Salt and freshly ground pepper
3 large egg yokes
4 large egg whites
Pinch of cream of tartar (if you don’t have cream of tartar on hand use 3-4 drops of lemon juice or white vinegar)
fine bread crumbs or finely grated Parmesan cheese for dusting the ramekins

Preparation:
Preheat the oven to 375° F.

1. Butter the insides and bottoms of the ramekins generously and coat with finely ground bread crumbs or Parmesan cheese, pouring out excess crumbs that don't adhere to the sides and bottom of the ramekins.

2. In a medium saucepan, cover the potatoes with cold water, add a generous pinch of salt, and bring to a boil. Simmer until tender, about 20 minutes.

3. Drain the potatoes and return them to the saucepan. Shake the pan over high heat to dry out the potatoes, about 1 minute. Add the tablespoon of butter and mash the potatoes. Stir in the half-and-half and let the potatoes cool slightly. Stir in the cheese and the herbs and season with salt and pepper. Stir in 3 beaten egg yolks. Transfer the potato mixture to a large bowl.

4. In another medium bowl, using an electric mixer, beat the 4 egg whites until foamy. Add the cream of tartar and beat until soft peaks form. (You want a light frothy mixture with soft peaks full of air bubbles that will give the soufflé its height. Don't over-beat the egg whites.)

5. Stir one-third of the beaten whites into the potato mixture. Using a rubber spatula, gently fold in the remaining whites until no streaks of white remain. Don't press down on the mixture or you will lose the air bubbles from the egg whites. (The mixing motion should be: cut down, lift and fold, rotate the bowl a quarter turn, and repeat, continuing until the mixture is well incorporated.)

6. Spoon the mixture into the prepared ramekins filling each cup evenly about 3/4 full. Place the ramekins on a cookie sheet and bake in the bottom third of the oven for about 15 minutes, or until the soufflé is puffed and lightly golden browned. If using a larger soufflé dish you will have to increase the cooking time to 40-45 minutes. (Note: if you cook the soufflé too long it will be dry.) Serve immediately.

*Note: for a more impressive presentation with more height to the soufflé, fill each ramekin evenly to the top rim and tie a 2-inch strip of parchment paper around the rim of the ramekin to prevent over-spilling as the soufflé cooks.)

Adapted from: https://www.foodandwine.com/recipes/herbed-potato-souffle

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Au Gratin Potatoes →

Savory Potato Soufflé →