Classic Scalloped Potatoes
Classic Scalloped Potatoes
Ingredients
- •2 lb Russet or Yukon Gold potatoes, peeled and very thinly sliced (about 1/8 inch thick)
- •4 tablespoon unsalted butter
- •4 tablespoon all-purpose flour
- •2 cup whole milk
- •0.5 cup heavy cream
- •1 teaspoon salt
- •0.25 teaspoon freshly ground black pepper
- •0.25 teaspoon freshly grated nutmeg
Instructions
- 1.
Preheat your oven to 375°F (190°C). Lightly butter a 2-quart baking dish (an 8x8 inch square dish or a similar oval/round dish works well for 4 servings).
- 2.
Prepare the potatoes: Peel the potatoes and slice them very thinly and uniformly, aiming for about 1/8 inch thickness. A mandoline slicer is highly recommended for achieving consistent slices, which ensures even cooking.
- 3.
Make the cream sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux. Do not let it brown.
- 4.
Gradually whisk in the whole milk and heavy cream until the mixture is smooth and lump-free. Bring the sauce to a gentle simmer, whisking continuously, until it thickens slightly, typically 3-5 minutes.
- 5.
Remove the sauce from the heat and stir in the salt, freshly ground black pepper, and freshly grated nutmeg. Taste the sauce and adjust seasoning if necessary.
- 6.
Assemble the dish: Arrange about one-third of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. Pour approximately one-third of the cream sauce evenly over the potatoes.
- 7.
Repeat the layering process two more times, creating a total of three potato layers with sauce in between, ending with a generous layer of cream sauce on top. Ensure the top layer of potatoes is mostly covered by sauce to prevent them from drying out during baking.
- 8.
Bake, covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
- 9.
Bake, uncovered: Carefully remove the aluminum foil. Continue baking for an additional 25-30 minutes, or until the potatoes are fork-tender, and the top is beautifully golden brown and bubbly.
- 10.
Rest: Remove the Classic Scalloped Potatoes from the oven and let them rest for 10-15 minutes before serving. This resting period allows the sauce to set, making it easier to serve and ensuring a creamy texture.
Tips
- 💡**Uniform Slicing is Key**: For evenly cooked potatoes, consistent slice thickness is crucial. A mandoline slicer is highly recommended; otherwise, take your time to slice by hand as uniformly as possible, aiming for 1/8 inch thick.
- 💡**Don't Rush the Roux**: When making the cream sauce, cook the butter and flour for a full minute or two to eliminate any raw flour taste, but avoid browning it to maintain a light-colored sauce.
- 💡**Resting Time is Essential**: Allowing the scalloped potatoes to rest for 10-15 minutes after baking is vital. This helps the creamy sauce to set properly, preventing it from being too runny when you serve it.
- 💡**Potato Choice Matters**: While both Russet and Yukon Gold potatoes work well, Russets tend to be starchier, contributing to a slightly creamier sauce, whereas Yukon Golds hold their shape a bit more while still providing a rich, creamy texture.
Recipe from TheCookbook.ai
Created by Basil Roux