Potatoes Scalloped Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tbs butter plus a pat for greasing the pan
3 tbs flour
1 clove garlic, cut in half
6 medium potatoes, peeled and sliced about 1/16-inch (use a mandoline, seriously)
1½ cups heavy cream
1 cup rich chicken stock
1 cup Gouda, shredded (don't use smoked gouda as it doesn't melt well) -or- Fontina
1 cup grated Parmesan cheese
1 tsp salt
½ tsp pepper
salt & pepper to taste for the sauce
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Directions: |
Directions:Preheat oven to 375 degrees F
Grease a 2-2½ quart baking dish with the pat of butter
Rub the cut side of the garlic around the interior of the pan; discard garlic
Mix the 1 tsp salt and ½ tsp of pepper
Layer the potatoes in the pan, sprinkling with the salt/pepper mixture between layers.
Sauce:
Melt the 3 tbs butter in a large saucepan over medium-low heat
Mix the chicken stock and the cream together in a large measuring cup or bowl; set aside
Carefully mix the flour into the melted butter--you want a smooth paste, not a lumpy one
Let the flour/butter bubble around the sides
Slowly add the cream/stock mixture, stirring constantly so there are no lumps.
Bring to a boil, reduce heat and simmer for 3-5 minutes
Remove the saucepan from the heat and add the shredded Gouda; stir until cheese is melted.
Pour sauce over sliced potatoes in pan.
Top with the grated Parmesan cheese
Bake at 375 degrees F for 45-60 minutes.
Remove from oven and let the casserole stand 5-10 minutes before serving |
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Number Of
Servings: |
Number Of
Servings:Serves 6 |
Preparation
Time: |
Preparation
Time:25 mins |
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