Peppery Scalloped Potatoes

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Peppery Scalloped Potatoes to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Peppery Scalloped Potatoes, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (10.75 ounce) can condensed
• cream of mushroom soup,
• undiluted
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 5 cups peeled and thinly sliced
• potatoes
• 1/4 cup butter or margarine,

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

melted 1/4 cup all-purpose flour In a small bowl, combine the soup, milk, salt and cayenne; set aside

Step 2: Technique & Execution

Place a third of the potatoes in a greased 13-in. x 9-in. x 2-in. baking dish; layer with a third of the butter, flour and soup mixture

Step 3: Technique & Execution

Repeat layers twice

Step 4: Technique & Execution

Bake, uncovered, at 350 degrees F for 1 hour and 20 minutes or until potatoes are tender.