I was making pork schnitzel (see recipe here for chicken schnitzel) and decided that instead of hot potato salad, I’d try scalloped potatoes again.
I’ve failed before on making au gratin potatoes before as the milk fats can separate and make for a still tasty but pretty ugly dish. This version has you make a roux to hold the milk together. You’re not aiming for any color on your bechamel sauce so 3 to 5 minutes should be sufficient. Once you’ve added in the cheese to melt, it is almost foolproof – and I know as I’ve been fooled before!
Final dish is cheesy and creamy and delicious. You can make it with cream or milk, although I can tell you it is super luscious with cream.
A wonderful comfort food in this time of uncertainty.
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1⁄2 cups cream (or milk)
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1⁄2 cup grated cheese, to sprinkle on top
In a small sauce pan, melt butter and blend in flour to form a roux. Cook, stirring constantly for about 3 minutes over low heat to cook the flour taste out. Let sit for a minute. Add all of cold cream/milk, stirring with a whisk. Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place one third of the sliced potatoes in a lightly greased one quart casserole dish. Pour a third of cheese sauce over potatoes and use a spatula to spread over the entire surface.
Repeat with second and third layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top. Bake uncovered for an 1 hour at 350°F. Let stand for 5 minutes to tighten up before spooning onto plates.