Scalloped Potatoes

Scalloped potatoes are a family favorite around here! Don’t buy those nasty, dried, boxed potatoes … you can do them yourself and they taste WAY BETTER!

Scalloped Potatoes Recipe

Ingredients (Makes 8+ servings)

3 lbs. russet potatoes
1 stick salted butter
1/3 c. flour
1 c. milk
3 c. shredded cheese (I used Colby-jack)
1/2 c. grated parmesan cheese

Directions

Step 1:  Scrub and rinse whole potatoes. Thinly slice. *Laurie’s Prep Tip: I use a slicer to get nice, thin slices. But you can use a mandolin or slice by hand if you choose.

Step 2:  Soak potatoes in very cold water for 5 minutes. Drain and repeat this process until the water is no longer cloudy after soaking. *Laurie’s Prep Tip: You’re soaking the potatoes to remove the excess starch that can make your potatoes “gummy” when cooking. This way the integrity of the slices stays intact and they don’t all clump together.

Step 3:  Now it is time to make your roux. A “roux” is a mixture of fat (especially butter) and flour used in making sauces. Melt butter in a large sauce pan. Sprinkle in flour slowly, whisking constantly. Cook the roux over medium heat until it is a light, golden brown. (It will be thick.)

Step 4:  Add milk slowly, whisking constantly, incorporating it into the roux. You may have to add a little more milk as needed until your sauce is smooth and creamy. You do NOT want any clumps of flour in the sauce!

Step 5:  In a well-greased, 9” X 13” cake pan, begin to layer your potatoes. Start with a small amount of the sauce mixture on the bottom and layer a single layer of potatoes. Sprinkle with some parmesan cheese, and shredded cheese and repeat this process until pan in almost full. Top last layer with shredded cheese.

Step 6: Cover with aluminum foil and bake at 375 degrees for 45 minutes. Uncover and bake another 15-20 minutes until potatoes are fork-tender. Remove from oven and allow to rest for 10 minutes before serving.