Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, scalloped potatoes. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Scalloped Potatoes is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Scalloped Potatoes is something that I have loved my whole life.
This cheesy scalloped potatoes and ham-layered casserole dish features buttery potatoes and sweet hickory ham baked in a double Jack and Cheddar cheese sauce. It's a quick and easy recipe that's perfect this time of year as a holiday side dish, or delicious anytime as a cozy meal on a chilly night! The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds rea.
To get started with this recipe, we must first prepare a few components. You can have scalloped potatoes using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Scalloped Potatoes:
- Take 1 bag baby potatoes or 2 lbs russet potatoes
- Take 1 tsp flour
- Make ready 2 shallots
- Get 4 cloves garlic
- Take Dash white wine
- Get 1 cup chicken stock
- Prepare 1 cup whole milk
- Take 1/8 tsp nutmeg
- Take Salt and pepper
- Take 3 tbsp butter, divided
- Prepare Cheese (blue, mozzarella, parm) to top - optional
Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Made with thinly sliced russet potatoes layered in a creamy cheese sauce then baked until golden brown. The perfect side dish for any occasion!
Instructions to make Scalloped Potatoes:
- Make the roux. Dice shallots and mince garlic. Brown butter in a medium sauce pan. Sauté shallots until translucent; add garlic and cook gently (about 2 mins). Add flour and cook, whisking, until it’s light brown.
- Make the sauce. Add splash of wine to the roux; whisk until alcohol smell has cooked off. Add half the chicken stock and whisk to incorporate. Add milk. Add nutmeg, salt and pepper. Simmer.
- Grease bottom and sides of a medium casserole pan. Thin slice potatoes. Melt 2 tbls butter in microwave. Place your first layer of potatoes (overlapping slightly) and brush with melted butter. Repeat for all the layers.
- Cover it all with your sauce. Optional: top with cheese.
- Bake covered at 350 degrees for 1h. Remove cover. Cook uncovered for 40 mins. Finish with a quick broil.
Made with thinly sliced russet potatoes layered in a creamy cheese sauce then baked until golden brown. The perfect side dish for any occasion! Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes. Scalloped Potatoes This creamy, stick-to-your-ribs potato casserole is a perfect accompaniment to an enticing beef roast or baked ham.
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