Scalloped Potatoes

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Do you enjoy a good helping of Scalloped Potatoes? Below are a few recipes and tips. Go for Russet potatoes or Yukon Golds. Russets have the most starch and make the creamiest sauce, but Yukon tends to hold their shape a little better (although your sauce will be slightly milkier). Cut the potatoes to between 1/8- and 1/4-inch thick. If you have a dark, cool closet away from the heat of the kitchen, store them there. Also, it's best to take them out of the plastic bag and put them in a basket or breathable cotton sack. And finally, make sure they are totally dry before storing long-term. Damp potatoes will rot or sprout faster. You can make potatoes au gratin in advance and then reheat them on the stove, in the oven or in the microwave, making it easier to plan and cook for a large dinner. If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown. Add a tablespoon of white wine vinegar or concentrated lemon juice to a gallon of water to help keep the potatoes from turning dark. SCALLOPED POTATOES Serves 8 There are almost no recipes for Scalloped Potatoes in my cookbooks and food textbooks. The reason: There is no classic recipe. You can do whatever you want. So I decided to make Scalloped Potatoes that are rich in cheese. I used mild cheddar, but you can use any cheese you prefer. With no traditional recipe, you are free to experiment. Ingredients: 21⁄4 pounds (1kg) potatoes, thinly sliced 3 tablespoons butter 2 tablespoons flour 11⁄2 cups (~350ml) milk or cream 11⁄2 cups (4 oz./113g) shredded cheddar cheese Salt & pepper to taste Optional (to be added to the white sauce): The leaves from a few sprigs fresh thyme Chopped fresh Italian parsley 2 cloves garlic, minced Any ingredients of your choosing Directions: Slice the potatoes about 1/8 inch (3mm) thin and place in a large bowl of cold water. Set aside. Butter a shallow baking dish. Melt the butter in a saucepan over medium heat and then add the flour. Mix until combined. Reduce the heat to low and cook, stirring constantly, for about a minute. This is a “white roux”. Add the milk or cream and whisk until blended to create a “white sauce” (one of the “mother sauces”). If thin, the sauce can be cooked over medium-low heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat and add two thirds (1 cup) of the shredded cheese and stir until the cheese melts and is thoroughly blended into the sauce. Season with salt and pepper. Add other herbs you like. Set aside. Heat your oven to 400°F (200°C) with a rack in the upper third. Drain the sliced potatoes thoroughly. Arrange a layer in the bottom of the baking dish, using about a third of the potatoes, and then spoon about half the cheese sauce over the slices, spreading evenly. Arrange a second layer of potatoes, like the first, and cover with the remaining sauce. Finish the dish by arranging the remaining potato slices in a scalloped pattern on top (you might not use all the potatoes, depending on the size of the baking dish). Sprinkle the remaining cheese on top, distributing evenly. Bake on the upper rack for 50 to 60 minutes, until the potatoes in the center are tender and the cheese is browned on top. Start watching the dish closely after about 30 minutes. If the cheese appears to be browning too rapidly, cover the dish lightly with a sheet of aluminum foil. Remove from the oven and allow to rest about 10 minutes, and then serve. RECIPES IN THIS VIDEO Heart-Shaped Scalloped Potato–Crust Pizza Scalloped Potato Loaf Scalloped Potato–crusted Rib Eye Scalloped Potato Dome Scalloped Potato Roll Creamy Scalloped Potatoes The most important ingredient in this recipe is heavy whipping cream. Great scalloped potatoes must have both a slightly crunchy top and a truly creamy texture inside, this can only be achie Become a supporter of this podcast: https://anchor.fm/roger-keyserling/support This podcast is sponsored by Anchor

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