Recipe: Scalloped Potatoes
There’s a secret to fabulous scalloped potatoes. Lots of crust. Everyone wants the crunchy part; so although this recipe could be made in a 9 X 9 pan it’s spread across a 9 X 13 pan to get the most “crust factor”. I was in a conversation with my niece Maggie the other night and she even volunteered this comment. “The best part of scalloped potatoes is the crust!” I second that vote! It must be in the family genes….
Makes enough for 4 that love lots of crust or for 6 in regular-sized portions
6 medium or 3 large Idaho baking potatoes
½ cup finely diced white or yellow onion
2 Tbl white flour
1 teaspoon salt
½ teaspoon pepper
Light sprinkle of cayenne
1 cup milk (skim, 2% or whole)
¾ cup shredded Gruyère cheese
½ cup shredded Cheddar
4 tsp butter
Paprika sprinkled on top
Heat the oven to 350 degrees.
Peel the potatoes. Then, slice them thinly. I use a mandolin slicer set on “2” which gives me slices about an eighth of an inch thick. You can use a slicer or carefully slice them by hand.
Put the first third of the potatoes in the bottom of a 9 X 13 pan that has been sprayed with butter spray. Then layer on the onions and half of the Gruyere cheese. Sprinkle on the flour and put on the salt and pepper. Add the second layer of potatoes. Put on the second helping of Gruyere cheese, sprinkle with the cayenne (optional) and then pour the milk over the whole thing. (You do not need to warm the milk. I don’t know why people get this idea. The potatoes cook just fine).
Add the final potatoes and then the cheddar. Sprinkle on a light dusting of paprika and scatter the 4 teaspoons of butter on the top. Put in the oven, uncovered. Bake 45 – 60 minutes until the potatoes are soft when tested with a fork or knife inserted in them.
The cheese will have formed a nice crust. The milk will have absorbed into the potatoes and all will be right with the world. Let them rest on the counter for 5 – 10 minutes before you cut them. Your mouth will thank you for it.
Enjoy. Cheers! Zola
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