Preheat the oven to 350°F. Lightly grease a 2.5 quart oven-safe baking dish.
Melt butter in a saucepan set to medium-high heat. Stir in flour and cook for about 1 minute. Add stock and whisk to combine. Heat until sauce thickens. Add the garlic and salt to taste.
After the sauce has thickened, add in the two cheeses, stirring together to melt and create a thick sauce. Season with salt and pepper.
Peel and thinly slice the potatoes. Create around five layers of potatoes and sauce in the prepared baking dish, beginning with potatoes and ending with sauce. Sprinkle the top with bread crumbs. Transfer to oven and bake for 1 hour or until top is crispy and golden coloured. Serve immediately.
Creamy Scalloped Potatoes
Ingredients
2 pounds boiling potatoes
3 tablespoons butter
3 garlic cloves, minced
¼ cup unbleached all-purpose flour
2 cups chicken stock
1 cup sharp cheddar cheese, grated
1 cup Emmental cheese, grated
½ cup breadcrumbs
salt and pepper to taste
Directions
Preheat the oven to 350°F. Lightly grease a 2.5 quart oven-safe baking dish.
Melt butter in a saucepan set to medium-high heat. Stir in flour and cook for about 1 minute. Add stock and whisk to combine. Heat until sauce thickens. Add the garlic and salt to taste.
After the sauce has thickened, add in the two cheeses, stirring together to melt and create a thick sauce. Season with salt and pepper.
Peel and thinly slice the potatoes. Create around five layers of potatoes and sauce in the prepared baking dish, beginning with potatoes and ending with sauce. Sprinkle the top with bread crumbs. Transfer to oven and bake for 1 hour or until top is crispy and golden coloured. Serve immediately.
Creamy Scalloped Potatoes
Loading...
Thin slices of potato layered with a creamy cheddar and Emmental sauce, oven-baked until bubbly and golden…
These crispy-crusted CREAMY SCALLOPED POTATOES are amazing, like really, really amazing.
Two things will happen when you make them. First, you’ll love them so much you’ll have second helpings. Then they’ll completely disappear, so there will be no leftovers. Sorry, but not sorry!
Here’s how to make this stellar potato side dish:
INGREDIENTS
The ingredients for this scalloped potato side dish will be easy enough to gather, nothing tough to find. That said, it’s worth tracking down superior-quality cheddar and Emmental cheese for this recipe. Really flavourful cheeses work best.
Second thing about the ingredients is our use of chicken stock. Although we’ve made au gratin potatoes using milk and cream, this scalloped potato recipe puts chicken stock to good use. Making a roux then thickening it with the stock keeps the sauce extra creamy once the cheese is added and it all melts together. Vegetarians in your midst? Yes, you can swap the chicken stock for vegetable without worry!
POTATOES
Let’s face it, we’ve all been standing at the display of potatoes in a supermarket trying to remember what type of potato will work best for a particular recipe. For this dish you’ll need a waxy variety, one that doesn’t fall apart when cooked. BOILING POTATOES with glossy red or yellow skins work best.
During the testing of this recipe we discovered that cutting the peeled potatoes into even slices was key. Yes, you can do this by hand, but if you have a vegetable mandoline handy (see links below to purchase) this is a great recipe to use it.
DISH BLISS
Don’t you love recipes that can be sent straight from the stovetop or oven to table? This is perhaps one of my favourites. Prepare the recipe in a 2.5 quart casserole or au gratin dish for best results. One tip: it’s always a good idea to place the dish on a trivet or cloth-lined platter. That dish is hot and you don’t need to damage your table!
SERVE
Serving our CREAMY SCALLOPED POTATOES is a dream. It’s also a joy to dish out at table what with all the creamy goodness and stringy cheese moments as the potatoes go from baking dish to plate. Expect oohs and aahs – happens every time!
Preheat the oven to 350°F. Lightly grease a 2.5 quart oven-safe baking dish.
Melt butter in a saucepan set to medium-high heat. Stir in flour and cook for about 1 minute. Add stock and whisk to combine. Heat until sauce thickens. Add the garlic and salt to taste.
After the sauce has thickened, add in the two cheeses, stirring together to melt and create a thick sauce. Season with salt and pepper.
Peel and thinly slice the potatoes. Create around five layers of potatoes and sauce in the prepared baking dish, beginning with potatoes and ending with sauce. Sprinkle the top with bread crumbs. Transfer to oven and bake for 1 hour or until top is crispy and golden coloured. Serve immediately.
Loading...
