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Scalloped Potatoes

In this video Chef Avoir Chaud demonstrates how to make these fabulous Scalloped Potatoes in no time. If you find that your potatoes need more of the bechemel sauce, simply double the recipe.
Ingredients
  Milk 1 1⁄2 Cup (24 tbs) (any type of milk such as skim or reduced fat)
  Cayenne pepper 1⁄4 Teaspoon (optional)
  Garlic powder 1 Tablespoon
  Mozzarella cheese 4 1⁄4 Cup (68 tbs)
  Russet potatoes 3 1⁄2 Pound, peeled and thinly sliced (soaked in ice water for 1 hour, then drained)
  Onions 2 Medium, thinly sliced
  Salt To Taste
  Pepper To Taste
  Eggs 2 , beaten
For roux:
  Unsalted butter 6 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
Directions

GETTING READY:

  1. Preheat oven to 400°.

 

MAKING:

  1. To prepare roux, in a boiling pan melt butter and add flour to it. Whisk well until the consistency turns thick.
  2. Add milk, cayenne pepper, garlic powder, beaten egg (tempered) and bring the bechamel sauce to light boil. Add cheese and stir until it melts.
  3. In a buttered casserole dish, spread half of potatoes and sprinkle salt and pepper. Layer onions on top of it, pour half of béchamel sauce, half of butter and sprinkle half of cheese.
  4. Top with remaining potatoes and repeat layering.
  5. Pop the dish in oven and bake at 400° for 1 ½ hours until the top turns golden brown.

 

SERVING:

  1. Serve and enjoy!
Things You Will Need
Casserole dish (9x13)
Boiling pan

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Cuisine: 
American
Ingredient: 
Potato
Feel: 
Cheesy
Method: 
Baked
Channel: 
SmartMAN.tv
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
4

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