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Scalloped Potatoes Recipe

   
 

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     Scalloped Potatoes

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 lb peeled, 1/4-inch-sliced Yukon Gold potatoes
3/4 lb peeled, 1/6-inch-sliced sweet potatoes
Kosher salt (about 1 1/2 to 2 teaspoons, plus 1/4 to 1/2 teaspoon for the sauce)
Freshly ground black pepper (about 1 to 1 1/2 teaspoons, plus 1/4 teaspoon for the sauce
4 tablespoons (1/4 cup) unsalted butter
1/4 cup finely diced yellow onion (about 1/2 of a small onion)
1/4 cup all-purpose flour
2 cloves garlic, minced (about 1 teaspoon)
2 cups nonfat milk
 
1/4 teaspoon freshly grated nutmeg
1 cup (about 2 1/2 ounces) freshly grated sharp cheddar cheese
2 teaspoons chopped fresh thyme
1/4 cup freshly grated Parmesan cheese

Instructions
1. Generously coat the inside of a baking pan with cooking spray. Place a layer of potato slices in the bottom alternating the Yukon Golds and sweets. Generously sprinkle with kosher salt and black pepper (do not skimp or the potatoes will be bland). Repeat with a second layer of potatoes, another sprinkling of salt and pepper, then another layer of potatoes, continuing until all the potato slices have been used.
2. Melt the butter in a medium saucepan over medium heat with the onion. Sauté until the onion is soft and beginning to turn translucent, about 4 minutes. Sprinkle the flour over the top, then whisk constantly until it turns a golden color and smells nutty, about 1 minute. Add the garlic and cook 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. As you add the milk, the mixture should begin to form a paste that becomes increasing golden. Finish adding the milk, then increase the heat to medium high. Let cook, stirring constantly, until the sauce bubbles and thickens, about 6-8 minutes. Remove the pan from the heat, then stir in the nutmeg, grated cheese, and half of the thyme. Continue whisking until the cheese melts and you have a smooth, rich sauce. Add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Taste and add additional salt and pepper as desired.
3. Pour the sauce evenly over the potatoes, then jiggle the baking pan gently so that the sauce seeps down to the various layers. Do not stir. Cook at 350 for 40-60 mins until the potatoes are tender.
4. Once the potatoes are tender, uncover and sprinkle with Parmesan cheese and remaining thyme. Cook uncovered, for 10 minutes to allow the cheese to melt and the top to crisp.


Originally Submitted
10/7/2018





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