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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Tbsp unsalted butter, + softened butter for baking dish
Kosher salt
6 med russet potatoes (2½lbs), scrubbed, 3 potatoes peel & cut
6 garlic cloves, minced
2 Tbsp all-purpose flour
2 cups heavy cream
1 cup milk
8 ozs Gruyère cheese, grated (2 cups)
½ tsp freshly ground black pepper
½ cup minced chives, for garnish
Directions:
Directions:
Preheat the oven to 350°. Butter a 9x13" baking dish.
Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until just tender but not falling apart, about 8 min. Drain thoroughly and set aside.
In a medium saucepan, melt the 6 Tbsp butter over medium heat. Add the garlic and sauté over med-low until softened and fragrant, about 30 seconds. Increase the heat to medium, whisk in the flour, and cook, stirring constantly, until lightly browned and fragrant, 2-3 min.
Whisking constantly, slowly pour in the cream and milk and continue whisking until the sauce is smooth. Add the Gruyère, ¼ tsp salt, and the pepper and cook, whisking gently, until the cheese is melted.
Arrange the potatoes in the prepared baking dish and pour the sauce over them. Bake until warmed all the way through and lightly browned on top, 25-35 min. Top with the chives and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 300° oven.

 

 

 

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