William Elliott Hinson
Scalloped potatoes are one of those dishes I always ordered at restaurants but never knew how easy it was to make. Turns out, it is way cheaper and better when they are made at home! The only special tool you will need is a mandolin, and if you feel like slicing by hand you can do without that as well. This is the perfect recipe to experiment with, so feel free to shake things up. I hope you enjoy!
2 1\2 pounds Yukon gold potatoes
1/4 cup butter
2 tbs flour
1\2 cup heavy cream
2 1\2 cup milk
1 cup gruyere cheese
1 cup parmesean cheese
Wash all of your potatoes and preheat the oven to 350 degrees.
Slice your potatoes to about 1/8th of an inch thick. This is easiest with a mandolin, but feel free to slice them by hand. You just want to make sure they are nice and even so they will cook evenly.
Fan your potatoes out horizontally in your baking dish so that when your pour in the sauce, every potato is partially submerged.
For the sauce, melt butter in a large saucepot. Add in a finely chopped shallot, and saute until slightly browned. Add in flour and whisk until no lumps remain. Cook for about a minute.
Add in heavy cream and whisk thoroughly to combine. Add in the milk very slowly while constantly whisking to keep the roux from lumping up.
Once the milk has all been added, whisk in half of your gruyere and half of your parmesan. Season to taste with kosher salt and black pepper.
Pour cheese sauce into your baking dish until it fills the dish about three-fourths of the way up the sides. Top the potatoes with the remaining gruyere and parmesan, and bake, covered in foil, for half an hour.
Remove foil and bake for another half hour, or until the cheese is bubbly and brown. Let sit for a few minutes before serving.