Scalloped Potatoes

Scalloped Potatoes

For dinner this week I decided to get creative with a side dish to serve with chicken and broccoli. I wanted to make scalloped potatoes because they are so cheesy and delicious. I also rarely cook with regular potatoes as I’m a sweet potato gal so it was nice to do something different. These do take some time, but they are easy to make!

Above: how thinly to slice the potatoes.
Below: The layering process in action.

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INGREDIENTS

6 yellow-skinned potatoes
4 tbsp. butter
2 tsp. chopped garlic
4 tbsp. all purpose flour
2 cups chicken broth
2 cups heavy cream
1 tsp. paprika
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. black pepper
4 cups shredded cheddar cheese
1/2 cup Italian bread crumbs
2 tbsp. chives, chopped

YIELD

8 servings

TIME

• Prep - 30 minutes

• Cook - 75 minutes

TOOLS

• Mandoline if you have, or knife and cutting board

• Medium saucepan or deep skillet

• Whisk

• 9 x 13 inch baking dish

DIRECTIONS

1. Wash and thinly slice the potatoes. Slice 1/8 inch thin, this can be done by hand fairly easily but if you have a mandoline use it because it will save you on time. Set aside.

2. Preheat oven to 400 degrees F.

3. Melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute.

4. Remove from heat and whisk well to combine with butter and garlic. Return to heat, add in chicken broth. Whisk until combined into a thick paste. Cook for one minute. Add in heavy cream and whisk until smooth.

5. Mix in paprika, nutmeg, salt and better. Cook for another 5 minutes until sauce comes to a simmer and thickens. Remove from heat.

6. Layer the potatoes, sauce and cheese. Begin by adding a few spoonfuls of sauce into the bottom of the 9x13 inch baking dish and spread evenly. Layer one third of the sliced potatoes on top of the sauce. Cover the potatoes with more sauce and top with one third of the cheese. Continue layering potatoes, sauce, and cheese until you have three layers that fill the dish.

7. Sprinkle the Italian breadcrumbs to cover the top layer. Cover with foil.

8. Bake for 45 minutes. Uncover and bake for an additional 20-30 minutes until potatoes are tender (check with a fork). Brown the top for 2-5 minutes under the broiler on low.

9. Allow to cool for 5-10 minutes and garnish with chives. Serve warm.

Recipe adapted from Jo Cooks.