Sunday, October 11, 2015

Classic Scalloped Potatoes

Scalloped potatoes are so 1950s, so white, colorless side dish...yet so freaking delicious! Yes! it is potatoes done right, simple, slightly cheesy but lots of tender potato goodness. And so much easier than you would think!

I have wonderful small (5"x7") glass baking pans (that are the perfect size to make two meals' worth of paneer from a gallon of milk) but they are also the perfect for making two servings of scalloped potatoes.

This recipe is the basic starting point, you can add whatever you'd like to dress it up: diced ham, proscuitto, cooked greens, roasted veggies, whatever you think would go well with potatoes and cheese. It also all comes together faster than you would think, especially if you have a mandoline (which you need, order one now online, I'll're welcome!)

Classic Scalloped Potatoes
(serves 2-3)

1 large yukon potato
3 oz gruyere, shredded
1 shallot, minced
2 tablespoons milk or half and half

Preheat oven to 400 degrees. Wash and dry potato. Slice using a mandoline (or with a knife to 1/8 inch thick, as thin as you can). Layer potatoes into small baking dish or gratin pan (mine was about 5"x7"). After each layer sprinkle about 1/4 of cheese and shallot and repeat with another layer. You want potato to cover the entire layer but not overlap more than 1/4 inch or so with other potatoes. End with layer of cheese. Salt and pepper milk or half and half and then pour over top and tilt pan to distribute liquid evenly across the bottom. Cover tightly with foil and bake for 20 minutes and then remove foil to finish baking another 10 minutes so that cheese is bubbling on top.


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