Martha Stewart's Cream Hack For Better Scalloped Potatoes
Scalloped potatoes are a quintessential comfort food, combining tender potatoes, rich cream, and a golden, crispy crust. While there are numerous recipes available, one variation stands out above the rest: Martha Stewart's method of preparing scalloped potatoes. One key element that sets Martha Stewart's scalloped potatoes recipe apart from the rest is her unique approach to incorporating the cream.
Instead of pouring cold cream over the sliced potatoes in the baking dish, she first warms the cream in a pot with the parboiled potatoes. This step not only speeds up the cooking process by reducing the time needed for the cream to heat in the oven, but it also has a transformative effect on the dish's texture. It actually leads to a creamier, richer dish that everyone will enjoy.
But to fully comprehend why this extra step is worth the effort, you might want to better understand the science and reasoning behind Stewart's technique.
The potato starch absorbs more
So, what's the secret behind this luscious, creamy result? It all comes down to the potato starch. When potatoes are boiled, the starches begin to break down and dissolve in the cooking water. By warming the cream by boiling the potatoes in it, you're allowing these dissolved starches to mix with the cream, creating a thicker, creamier mixture.
As the potatoes continue to cook in the oven, they absorb more of the starch-infused cream, which enhances their flavor and contributes to a rich, velvety texture. The result is a decadent dish that is both comforting and indulgent, with layers of tender potatoes enveloped in a sumptuous, creamy sauce.
Stewart's technique is undoubtedly a game-changer for scalloped potato enthusiasts. By harnessing the power of the potatoes' starch, this method is sure to impress family and friends alike. So, the next time you make homemade scalloped potatoes, give Stewart's method a try and experience the delicious difference for yourself.