Scalloped Potatoes
Yield: makes enough for 1 recipe of Volcanoes
From the Momofuku Milk Bar Cookbook by Christina Tosi
  • 1 garlic clove
  • ½ cup heavy cream
  • ⅓ cup milk
  • 1 bay leaf
  • ¼ rosemary sprig
  • ½ teaspoon kosher or sea salt
  • pinch freshly ground black pepper
  • 3 oz cooked crispy bacon cut into 1-inch sized pieces.
  • 2 baking potatoes
  1. Smash the garlic clove with the back of a knife and remove the skin. Put the garlic in a small saucepan with the cream, milk, bay leaf, rosemary, salt, and pepper and bring to a simmer over low heat. Once simmering, take the saucepan off the heat, cover, and let steep for 30 minutes. The cream mixture may seem strong and over-seasoned, but it will eventually season all of the scalloped potatoes, so it's all good.
  2. Peel the potatoes and slice just thicker than paper-thin slices, about ⅛ inch thick. Submerge them in a bowl of cold water.
  3. Heat the oven to 350. Pull out a 6 inch square baking dish. (I didn't have one and improvised with an 8x8.) Layer the potatoes in the tray like shingles, putting bits of bacon between each layer of potato shingles, until you are out of both potatoes and bacon. Fish out the herbs and garlic clove from the steeped cream mixture with a slotted or regular spoon, and then pour the cream over the potatoes.
  4. Bake for 45 minutes, or until the potatoes on top are golden brown and have a milky translucence but have not burned or turned into potato chips. If you taste one and it's not cooked- don't worry- they'll still be a little un-cooked. Don't forget they will have more baking time inside the volcanoes.
  5. 7. Cool and chill the scalloped potatoes in the fridge for 2 to 3 hours, covered with foil and with a bowl of leftovers, (or in my case a bag of flour,) weighing them down and keeping every shingle tight and condensed in the tray.
  6. Use in the volcano once cool. To store for later use, take the weights off, wrap the scalloped potatoes especially well in plastic wrap and return to the fridge for up to 5 days.
Recipe by The Baker Chick at