Scalloped Potatoes - Layered creamy potato bake
- 4 large russet potatoes, sliced into 1/8 inch slices
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup heavy cream
- 1 garlic clove, minced
- 1 small onion, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
Scalloped Potatoes are a classic, hearty dish perfect for family dinners and festive occasions alike. This recipe features thinly sliced potatoes layered with a rich and creamy sauce, often comprised of milk, flour, and a generous amount of cheese. Additional flavors such as garlic and onion are layered between the potatoes, which are then baked to perfection until golden and bubbling. The result is a comforting, indulgent side dish with a delicate balance of tender potatoes and a lusciously smooth sauce. For a golden crust and added flavor, many variations include a sprinkling of breadcrumbs or additional cheese on top. Description by ChatGPT.
Welcome to a special episode of "You Can Make It" with your host, David Farrell, also known as the old fat guy. Today, I'm going to share with you my twist on a classic dish that elevates the humble potato to a dish worthy of your most festive occasions. Say goodbye to the pasty, onion-heavy scalloped potatoes of yesteryear and hello to a dish that balances rich, creamy cheese sauce with the earthy flavor of potatoes. Let's get started!
Ingredients:
- 750 milliliters (3 cups) of sliced potatoes (about 3 medium-sized potatoes)
- 250 milliliters (1 cup) of chopped onions
- 25 milliliters (2 tablespoons) of butter
- 25 milliliters (2 tablespoons) of all-purpose flour
- 300 milliliters (1 1/4 cups) of milk
- 175 milliliters (3/4 cup) of shredded cheddar cheese
- 50 milliliters (1/4 cup) of shredded Parmesan cheese
- 2 milliliters (a little over 1/2 teaspoon) of dry mustard
- 1 milliliter (a little under 1/2 teaspoon) of salt
- 1 milliliter (about 1/4 teaspoon) of coarse ground black pepper
- A couple of shakes of your favorite hot pepper sauce
Equipment:
- Casserole dish (about 10-inch)
- Omelet pan or small saucepan
- Whisk
- Knife and cutting board
- Cheese grater
Instructions:
1. Preheat your oven to a moderate temperature as you prepare the ingredients.
2. Begin by slicing your potatoes into consistent, thin slices to ensure even cooking. Keep the skin on for extra nutrition and flavor.
3. Dice your onions finely so they perfectly blend into the sauce rather than overpowering it.
4. In a saucepan or omelet pan for visibility, melt the butter over medium-high heat.
5. Sprinkle in the all-purpose flour, whisking it with the butter to create a smooth roux without lumps.
6. Gradually pour in the milk, continuously whisking to incorporate it into the roux. Continue heating until the mixture starts to bubble and thickens to the consistency of heavy cream.
7. Add the cheddar and Parmesan cheese to the sauce, stirring until the cheese fully melts and you have a creamy sauce. You can turn off the heat once the cheese is mostly melted.
8. Season the sauce with the dry mustard, salt, coarse ground pepper, and a couple of shakes of hot pepper sauce, stirring well.
9. Grease your casserole dish with baking spray to ease cleanup later.
10. Layer one-third of the sliced potatoes on the bottom of the greased casserole dish.
11. Pour one-third of your creamy cheese sauce over the potatoes, smoothing it out to cover them.
12. Repeat with another layer of potatoes and sauce, finishing with a layer of potatoes topped with the last of the sauce.
13. Cover the casserole with a lid or aluminum foil and bake in the preheated oven for 45 minutes.
14. Remove the lid or foil and bake for another 10 to 15 minutes or until the top is golden brown and the potatoes are tender.ç
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: This recipe serves 4 to 6 people. Serve hot right out of the oven as a heartwarming side dish perfect for your special occasion dinners or perhaps as a comforting meal on its own.
Cooking Tips:
- Consistency is key when slicing your potatoes, aim for them to be of even thickness.
- For a gluten-free version, use cornstarch or a gluten-free flour blend in place of all-purpose flour.
- Feel free to adjust the types of cheese to suit your taste, but remember the aim is to complement, not overwhelm the taste of the potatoes.
This recipe is attributed to David Farrell from Old Fat Guy Cooking, and you can view more of his delicious recipes on his YouTube channel at https://www.youtube.com/@OldfatguyCa.
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Scalloped Potatoes - Layered creamy potato bake
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