Ultimate Scalloped Potatoes

Ultimate Scalloped Potatoes

Scalloped potatoes or Potatoes Au Gratin is a hearty winter dish that can be a staple on its own or pairs well with many dishes, but we prefer it with roast chicken which is a classic French dish. If you want a nice kick to these potatoes try adding a little salsa macha to the top.

Unfortunately, many scalloped potato recipes available are too thin which leads to a sloppy mess that runs when served. We developed this recipe with a thick and creamy roux that solves the sloppy mess. The complex nutty flavors of the gruyere and swiss cheeses makes this dish the ultimate scalloped potatoes that you’ll want to make all the time!

By Alex Fredrickson, Ph.D.

Food Scientist, The Daily Cellar

SERVES 6 PEOPLE

15 MIN PREPARATION

90 MIN COOKING

Ingredients:

- ¼ cup (57 g) of butter

- ¼ cup (30 g) of flour

- 1 cup of whole milk

- 1 cup of heavy cream

- 3 lbs (1360 g) yellow or russet potatoes, sliced 1/8-1/4’” thick

- 1 cup gruyère cheese (113 g), shredded

- 1 cup swiss cheese (113 g), shredded

Method:

1. Preheat oven to 350F.
2. Combine the two cheeses in a bowl
3. Heat a sauce pan on medium heat and melt butter and make a roux by adding flour and whisking until a light brown color has developed. Add milk and cream and whisk until thick. Season with salt and pepper to taste.
4. Take a 9x13” glass Pyrex pan and coat the bottom of the pan with a thin layer of the cream sauce
5. Form a layer of sliced potatoes by slightly overlapping each potato slice over the next so no sauce is visible on the bottom.
6. Coat the potatoes with another layer of the cream sauce
7. Top the cream sauce with 1/3 of the cheese
8. Continue with the potato-cream sauce-cheese layers two more times.
9. Place pan in oven and bake for 75 minutes, allow to rest for 5-10 minutes and enjoy!