Lighter sides, such as green salads, can hold their own against tomato soup without compromising its flavor. The key is to work with foods that will complement tomato soup's trademark acidic and slightly sweet notes. However, as the existence of the grilled cheese sandwich proves, tomato soup is always better when it's served alongside a contrasting dish or dipping vehicle. Once you nail this recipe, experiment with different herbs, cheeses, or different kinds of potatoes for variety.18 Recipes to Eat With Tomato Soup Simple yet satisfying, tomato soup is one of the most classic comfort foods around. I like to serve them with pan seared ribeye steaks, beef stew, or roasted chicken. The piping hot potato casserole is a stunning addition to any meal. If you like a cheesy crust, broil for a few minutes right before serving for a browned and bubbly surface. Shred the cheese and add some in between each layer on top. Grated cheddar cheese, gruyere, parmesan, or pecorino Romano are my top picks. This scalloped potato recipe provides a tasty base and it’s easy to incorporate cheese if you’d like. How do you make cheesy scalloped potatoes? I kept this recipe classic and felt that the combination of heavy cream and waxy potatoes don’t need extra cheese. However, over time the two names have been used interchangeably which is why it’s easily confused. In addition, traditionally scalloped potatoes do not contain cheese, while gratin potatoes do contain cheese. Scalloped potatoes are typically thicker in size, about 1/4-inch compared to 1/8-inch thick pieces for au gratin. What’s the difference between scalloped potatoes and au gratin potatoes? This is a great technique to use if you want to make a cheesy sauce similar to macaroni and cheese, instead of just sprinkling it on. I’ve done this with my potatoes au gratin recipe with successful results. Heavy cream with a little bit of whole milk to lessen the thickness gave the perfect, super creamy consistency with no curdling.Īnother way to make creamy potatoes is to thicken the sauce with a roux. Whole milk made the dish watery, while half-and-half gave improved texture, but the milk became unstable and little chunks of milk proteins were visible. After experimenting with whole milk, half-and-half, and heavy cream, I found that heavy cream gave the best velvety consistency without curdling. Use heavy cream and a small amount of whole milk to make these scalloped potatoes creamy. How do you make creamy scalloped potatoes? Russet potatoes are also an option, however, they are more starchy and have a flaky texture that breaks apart easier. Other types of potatoes can be used like white, yellow, Red Bliss, or even sweet potatoes. These potatoes also have a buttery, creamy texture that complements the sauce. This provides distinctive layers that don’t fall apart when serving. They are a waxy type of potato which means it holds its shape well after baking. Yukon gold potatoes are the best to use for scalloped potatoes. Remove foil and bake to lightly brown the surface.Place small pieces of butter on top to prevent sticking to the foil.Add chopped garlic to the top of the casserole.Repeat layering two more times with the remaining potatoes and cream.Butter a baking dish and layer potatoes into overlapping rows.Simmer heavy cream with garlic, thyme, and salt.Thinly slice potatoes to ¼-inch thick pieces for even cooking.Yukon gold potatoes create a luscious, fork-tender texture, that pairs like a dream with the cream. The good news is that this is easy to avoid by using heavy cream which I then like to simmer with chopped garlic and thyme to infuse more flavor. The biggest challenge is preventing the dairy-based sauce from curdling. The preparation is straight forward, however, if you don’t select the right ingredients, the texture and consistency won’t meet expectations. It’s a simple recipe that bakes together thinly sliced potatoes with rich cream. Scalloped potatoes are a timeless side dish that’s celebrated for its multiple layers of tender and creamy spuds. Thin slices of Yukon gold potatoes create tender layers in this casserole. Scalloped potatoes baked in a creamy garlic and herb sauce.
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