Scalloped Potatoes Au Gratin

Do you ever wake up in the morning to a song playing in your head? I do everyday, and today, it was the Macarena… does that mean it is going to be a great day??

I made these scalloped potatoes to nest up next to my awwwesome Bordelaise Steak. I have one week before I start my new job (EXCITEMENT AHAHAH) but until then, I am going through my culinary bucket list. Hence, my first steak ever and my past Croissant blog post. Also, I wanna make homemade Mallomars this week because I’ve never made marshmallows and they’re supposed to be wicked. Does anyone else have a culinary bucket lists or is it just me? 

These potatoes are a GREAT side dish. The crust that forms on top is priceless, and these potatoes are creamy and rich, despite there actually being no heavy cream. I even used skim milk and it wasn’t evident in the final product.  I’d recommend using a mandolin to really get those slices thin; in truth, I hand sliced them and they turned out great, so no worries.  I used yellow cheddar, but obviously white is also good. If you sub in for something else, I just recommend it being a meltable cheese *dur*. This recipe is soo simple but soo delish. Family pleaser for sure.

Scalloped Potatoes Au Gratin

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Serves 3

2 cups thinly sliced potatoes
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup milk
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp nutmeg
1/2 cup grated sharp cheddar cheese
1/4 cup grated cheese, to sprinkle on top
Paprika to sprinkle
Garnish with sage or parsley

Directions:

In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with garlic, nutmeg, and cayenne.

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Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese.

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Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. (You can also choose to do this part in 4 sections.)

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Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F.

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