Scalloped Potatoes

(printable recipe) - serves 4.


Approx 3 Lb (6 medium sized) Yukon gold Potatoes, sliced very thinly (use a mandolin on thinnest setting).
1 Onion, peeled & sliced very thinly in the same way as the potatoes.
2 Garlic Cloves, minced.
1 or 2 Sprigs of Fresh Thyme.
1 Bay Leaf.
2 1/2 C 2% Milk or Cream.
2 Tbsp Butter.
2 Tbsp Flour.
Pinch of Nutmeg.
1 1/2 C Gruyere Cheese, grated.
1/2 C Parmesan Cheese, grated.
Coarse Sea Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 400 degrees F & lightly grease a 9 X 9" baking dish.

Heat a medium sized saucepan over medium heat. Add the butter and melt until sizzling - add the flour and stir constantly until fragrant and just starting to change color. Remove from the heat and add the milk, stirring to ensure it doesn't curdle. Add the garlic, thyme, bay leaf, nutmeg and a generous helping of salt and pepper. Place back on heat and stir stir stir until the milk thickens. Remove from the heat and discard what's left of the thyme stem.

Ladle a little of the liquid into the prepared baking dish, followed by closely layered slices of potatoes so they overlap. Top with some of the grated Gruyere and another ladle full of the milk mixture. Repeat until the dish is full with 1/2" of headroom - you should end up with 3 - 4 layers of potatoes, finishing with the Parmesan cheese.

Cover with tin foil and place in the oven to bake for 50 - 60 minutes. Remove the cover and continue cooking for a further 10 minutes or until cheese on top is bubbly and golden.

Remove from the oven and let sit for a few minutes before cutting into.


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