Ultimate Scalloped Potatoes
Scalloped potatoes or potatoes au gratin is a hearty winter dish that can be a staple on its own, but I prefer it with roast chicken, which is a classic French pairing. The Northwest offers many amazing cheeses produced right in the Portland area, along with locally grown potatoes available at your local farmer’s market. Unfortunately, many scalloped potato recipes available are too thin, and tend to run when served. I developed this recipe with a thick and creamy roux that solves that issue. The complex nutty flavors of the gruyere and Swiss cheeses makes this dish the ultimate scalloped potatoes that will quickly become a favorite in your house!
Ingredients
- ¼ cup (57 g) of butter
- ¼ cup (30 g) of flour
- 1 cup of whole milk
- 1 cup of heavy cream
- 4 lbs (1800 g) yellow potatoes, sliced 1/8-1/4’” thick
- 1 cup gruyère cheese (113 g), shredded
- 1 cup Swiss cheese (113 g), shredded
Instructions
- Preheat oven to 350ºF.
- Combine the two cheeses in a bowl and set aside.
- Heat a sauce pan on medium heat and melt butter. Make a roux by adding flour and whisking until the mixture turns a light brown.
- Add milk and cream, and whisk until thickened. Season with salt and pepper to taste.
- Coat the bottom of a 9×13” glass dish with a thin layer of the cream sauce.
- Form a layer of sliced potatoes by slightly overlapping each potato slice over the next so that no sauce is visible on the bottom.
- Coat the potatoes with another layer of the cream sauce.
- Top the cream sauce with 1/3 of the cheese.
- Continue with the potato-cream sauce-cheese layers two more times.
- Place the pan in oven and bake for 45-50 minutes or until it reaches your desired level of crispiness.
