French

Fondant Scalloped Potatoes

Name: Fondant Scalloped Potatoes
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 4 servings
Cuisine: French
Ingredients: 7 russet potatoes, peeled; cut into thirds and trimmed with a 2-inch cutter into approximately 21 rounds, each 1 inch thick; 2 tablespoons avocado oil, for searing; reserve a little of this amount to grease the casserole; kosher salt and black pepper, for seasoning the seared potatoes, as needed; 1 teaspoon salt; ¼ teaspoon white pepper; 1 tablespoon unsalted butter; 2 tablespoons shallots, minced; 2 cloves garlic, minced; ¾ cup heavy cream; ¾ cup whole milk; ¼ teaspoon dried tarragon; 1 teaspoon Dijon mustard; pinch nutmeg; ¼ cup Parmesan cheese, grated; 1 cup store-bought canned fried onions; ¾ cup Gruyère cheese, finely grated; ½ cup in sauce, ¼ cup on top

I wanted the golden edges of fondant potatoes with all the comfort of a creamy scalloped-potato casserole. My version brings French-inspired potato cylinders together with Gruyère, Parmesan, Dijon and a little tarragon, then finishes with the crisp fried onions I love on an American casserole.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇫🇷 French

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

For this dish, I give each potato round a little color before it goes into the casserole. That first sear creates a lovely contrast with the creamy cheese sauce, while the potatoes finish cooking gently in the oven. I add the fried onions for the last part of baking so they keep their crunch. Save the potato trimmings for hash browns; they are too useful to waste.

Why These Flavors Work

The browned potato surfaces add toasted flavor against the rich cream and milk. Gruyère brings nuttiness, Parmesan adds savory depth, and Dijon supplies a gentle tang. Tarragon contributes a restrained anise note; nutmeg and white pepper warm the sauce without overpowering it. Fried onions give a crisp, savory finish.

SAVE FOR THE LEFTOVER IDEA

Save 2 cups cooked Fondant Scalloped Potatoes with their cheese sauce and fried-onion topping to make French Potato and Leek Soup.

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LEFTOVER IDEAS

Turn the leftovers into something new.

French Potato and Leek Soup

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COOKING MODEFondant Scalloped Potatoes

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 7

STEP 1

Peel the potatoes. Cut the uneven ends off each potato, then cut each potato into thirds, approximately 1 inch thick. Using a 2-inch round cutter, cut each piece into a cylinder. Save the potato trimmings for hash browns. Pat the cylinders thoroughly dry with paper towels.

STEP 2

Heat an ovenproof pan over medium heat. Reserve a little of the measured avocado oil to grease the casserole, then add the remainder to the pan. Add potato rounds, leaving at least 1 inch between them; work in batches as necessary. Sear both flat sides until lightly golden, allowing about 3–5 minutes per side as a guide. Season with kosher salt and black pepper. The centers will still be uncooked.

STEP 3

Rub the reserved avocado oil over the bottom of an ovenproof casserole dish. Arrange the potatoes evenly in a single layer. Set aside and preheat the oven to 350°F.

STEP 4

In a separate saucepan, sauté the shallots in the 1 tablespoon butter over medium-low heat until translucent, about 3–5 minutes. Add the garlic and sauté for 1 minute.

STEP 5

Add the heavy cream, whole milk, tarragon, nutmeg, Dijon mustard, measured salt and white pepper. Simmer gently for 2 minutes. Turn the heat to low and whisk in ½ cup Gruyère and all the Parmesan until melted. Reserve the remaining ¼ cup Gruyère for the top; avoid boiling the cheese sauce.

STEP 6

Pour the cheese sauce over the potatoes and top with the remaining Gruyère. Cover the casserole and bake at 350°F for 30 minutes.

STEP 7

Remove the cover and scatter the fried onions over the top. Bake uncovered for about 15 more minutes, until the sauce bubbles and a thin knife slides easily into the center of the thickest potato. If the potatoes need longer, loosely shield the topping with foil and continue until tender. Serve hot.

How to Make Fondant Scalloped Potatoes

Shape the potatoes

Cut seven peeled russets into thirds, about 1 inch thick, and use a 2-inch cutter to form cylinders. Save the trimmings.

Dry and sear

Dry thoroughly and sear both flat sides in avocado oil over medium heat, leaving room between rounds.

Arrange in the casserole

Season the potatoes and place in a lightly oiled ovenproof casserole in one layer. Heat the oven to 350°F.

Soften the aromatics

Sauté shallots in 1 tablespoon butter until translucent; add garlic for 1 minute.

Make the cheese sauce

Simmer cream, milk, tarragon, Dijon, nutmeg, salt and white pepper for 2 minutes. Reduce heat and melt in ½ cup Gruyère and the Parmesan.

Bake covered

Pour sauce over the potatoes, top with the remaining ¼ cup Gruyère, cover and bake 30 minutes.

Add the crunch

Add fried onions and bake uncovered about 15 minutes, until the potatoes are knife-tender; shield the onions if extra time is needed.

Recipe Guidance

Storage

Cool in shallow portions and refrigerate promptly at 40°F or below within 2 hours (1 hour above 90°F); use within 3–4 days. Keep spare fried onions dry and separate. Freezing can soften potatoes and split the sauce; airtight portions may be frozen up to 1 month for quality and thawed in the refrigerator.

Reheating

Reheat covered at 325°F to 165°F in the center, usually 20–30 minutes for a chilled portion. Use a little milk to loosen thick sauce if necessary; uncover briefly at the end. Timing varies with dish depth.

Make Ahead

Grate cheeses and mince shallots a day ahead, refrigerated separately. Potato rounds may be refrigerated submerged in cold water up to 24 hours, then drained and thoroughly dried. Assemble and bake on the serving day for the best sauce and topping.

Serving Suggestions

Spoon the cheese sauce around the golden cylinders and divide the potatoes and sauce among four servings. Keep the fried-onion topping facing upward. No companion recipe has been selected.

Mary’s Introduction

Why These Flavors Work