Scalloped Potatoes
Scalloped Potatoes
I unfortunately grew up on Betty Crocker boxed scalloped potatoes. Complete garbage. I can tell you, as an adult, I’ve never eaten them since and only make them from scratch. For pennies more, you can make a large baking dish with very basic ingredients that everyone already has at home.
Equipment
- mandolin
- glass baking dish
Ingredients
- 1/4 cup butter
- 1 yellow onion finely chopped
- 4 garlic cloves minced
- 1/4 cup flour
- 2 cups milk
- 1 cup chicken stock
- 1/2 tsp salt
- 1/4 tsp white pepper
- 3 lbs white potatoes sliced 1/8” thick
Instructions
- Melt the butter in a large sauté pan over medium high heat. Sauté the onions and garlic for 8 minutes.
- Turn the heat to medium and whisk in the flour. Cook for 2 minutes.
- Pour in the milk and chicken stock. Season with salt and white pepper.
- Simmer for 5 minutes until the sauce has thickened; continuously whisking the whole time.
- Preheat the oven to 350 degrees. Layer 1/3 of the potatoes in a greased baking dish. Pour over 1/3 of the cream sauce. Repeat this step until the ingredients are used up.
- Bake for 45 minutes until the potatoes are cooked through and tender. Place under the broiler for a couple minutes to brown and crisp up.
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