autumn comfort essentials: scalloped potatoes

How To Make autumn comfort essentials: scalloped potatoes

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  Step 1
  PREP/PREPARE
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  Step 2
  Chicken Stock I think that chicken stock gives this dish a deep, rich flavor; however, if you want it more on the vegetarian side, you could always use vegetable stock. You can use broth as opposed to stock, but if you do, either use a low-sodium version or cut the amount of salt recommended in the recipe by half. Potatoes You have several choices here. If you choose russet, they will be creamier. If you choose a waxier variety (Yukon gold or reds), the potatoes will be firmer, but the dish will be less creamy. Up to you. Uniformly slice them to about 1/8 inch. I would recommend using a mandoline. The Cheese There are lots of cheeses to choose from. I like a sharp cheddar, but you could use a Colby or even a pepper jack. I have even added cream cheese… just because I can. Choose the cheeses that make you happy, and you will not be disappointed.
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  Step 3
  Gather your Ingredients (mise en place).
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  Step 4
  Peel your potatoes and place them into a bowl of water with just a bit of dissolved salt.
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  Step 5
  Add the butter to a saucepan over medium heat.
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  Step 6
  When the butter melts, add the flour.
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  Step 7
  Whisk the flour and butter together until fully mixed, about 2 – 3 minutes.
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  Step 8
  Slowly add the milk, a bit at a time, and keep whisking. When all the milk has been added, slowly whisk in the chicken stock. Add in the garlic, thyme, salt, and pepper. Allow to simmer, and keep whisking until the bechamel thickens, about 2 – 3 minutes.
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  Step 9
  Remove from the heat and cover.
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  Step 10
  Thinly slice the potatoes. A mandoline is excellent for this purpose; otherwise, use a nice sharp knife (do not cut yourself).
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  Step 11
  Place a rack in the middle position, and preheat the oven to 400f/205c.
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  Step 12
  While the oven is preheating, add a bit of the bechamel to the bottom of a baking dish, about 9 x 9 inches. Add half the potatoes, half the onions, half the remaining sauce, and then half the cheese.
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  Step 13
  Do a second layer with the remainder of the potatoes, onions, sauce, and cheese.
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  Step 14
  Place the baking dish, covered with foil, into the preheated oven, and bake for about 30 minutes.
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  Step 15
  Remove the foil, then bake until bubbly, and the cheese is beginning to brown in spots, about 35 – 40 minutes.
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  Step 16
  Remove from the oven, and allow to cool for about 15 – 20 minutes before serving.
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  Step 17
  PLATE/PRESENT
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  Step 18
  Serve as a side with your favorite meat, fish, or poultry. Enjoy.
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  Step 19
  Keep the faith, and keep cooking.
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  Step 20
  Namaste’
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