So many potatoes, who can choose a favorite? This week I’ll be sharing four amazing potato recipes and we’re starting with the cheesiest first. This is a family classic that has been updated to be creamier and cheesier than the original.
- 2 1/2 pounds of potatoes
- 2 teaspoons of salt
- Cold salt water, to prevent browning.
- 1 large yellow onion
- 1 cup of milk
- 1 cup of heavy whipping cream
- 3/4 cup of flour into cream mixture.
- 1 1/2 teaspoons of salt
- 1 1/2 teaspoons of pepper and whisk again.
- 1 cup of sour cream
- 5 cups of grated cheddar cheese
- Butter, to coat baking pan
Rinse and scrub about 2 1/2 pounds of potatoes until clean.
Prepare a large bowl by filling with cold water and a couple of teaspoons of salt. Set aside.
Cut potatoes in quarters along the length of the potato. Cut out any undesirable spots.
Using a mandolin or…
… the quicker and easier food processor, slice potatoes thinly.
Place slices into cold salt water after each potato to prevent browning.
Slice one large yellow onion thinly and place into a very large separate bowl.
Preheat oven to 350F.
Pour 1 cup of milk and 1 cup of heavy whipping cream into a medium bowl.
Whisk 3/4 cup of flour into cream mixture.
Add 1 1/2 teaspoons of salt and 1 1/2 teaspoons of pepper and whisk again.
Drain water from potatoes.
Next, place sliced potatoes, cream mixture, 1 cup of sour cream and 3 cups of grated cheddar cheese into the large bowl with onions. Using hands, combine all of these ingredients very well.
Prepare baking dish (size 9 x 13 inches or comparable) by spraying with non-stick spray or smearing well with butter.
Place a layer of potato mixture into baking dish.
This tastes better than those au gratin potatoes they serve in fancy restaurants. – Joey Fatone, N’Sync
Then place a layer of cheddar cheese.
Then more potatoes. Pour any remaining cream mixture over potatoes.
Finally, layer top with much cheese. Bake for about two hours.
It’s a good idea to put a baking sheet on the oven shelf underneath your scalloped potatoes in case they overflow. If top gets too dark, just lay foil over potatoes for the rest of the baking time.
For a less traditional but fancier flavor, you can add some Gruyère or Comté cheeses in place of some of the cheddar, 1/4 cup of white wine in place of 1/4 cup of the milk, or add freshly chopped herbs or ham.
Serve while steamy hot.