Creamy and Comforting Scalloped Potatoes: A Perfect Side Dish for Any Occasion
Scalloped potatoes are a timeless dish that transcends seasons and celebrations. They grace Easter dinners, add warmth to Christmas feasts, and provide a delightful accompaniment to Thanksgiving turkeys. But you don't have to wait for a special occasion to indulge in this culinary classic. These scalloped potatoes are surprisingly easy to make, transforming simple ingredients into a potently delicious and heartwarming side dish, perfect for a comforting Sunday dinner.
Ingredients:
- 4 cups thinly sliced potatoes (about 3 large russet potatoes)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk (for an extra rich sauce, use heavy cream)
- 1 teaspoon table salt
- 1/4 teaspoon ground black pepper (or a dash of cayenne pepper for a hint of spice)
- 1 ½ cups grated sharp cheddar cheese (divided)
- Paprika, for garnish (optional)
Instructions:
- Preparing the Creamy Cheese Sauce: In a saucepan over medium heat, melt the butter. Once melted and slightly bubbly, whisk in the flour until it forms a smooth paste. Cook for about a minute, stirring constantly, to cook out any raw flour taste.
- Incorporating the Milk: Slowly whisk in the cold milk, ensuring there are no lumps. Season the sauce with salt and black pepper (or cayenne pepper, if using). Bring the sauce to a simmer, whisking frequently, until it thickens and becomes smooth and glossy. This should take about 5-7 minutes.
- Adding the Cheese: Reduce the heat to low and gradually whisk in the grated cheddar cheese until melted and fully incorporated into the sauce. Take the pan off the heat.
- Layering the Potatoes and Sauce: Preheat your oven to 350°F (175°C). Grease a 1-quart baking dish. Arrange half of the thinly sliced potatoes in a single layer at the bottom of the dish. Pour half of the cheese sauce over the potatoes, ensuring they are evenly coated.
- Second Layer and Baking: Repeat the layering process with the remaining potatoes and cheese sauce. Gently press down on the top layer to ensure everything is evenly distributed. Sprinkle paprika on top for a touch of color (this step is optional).
- Baking to Perfection: Bake the scalloped potatoes uncovered for about 1 hour, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
- Serving and Enjoying: Remove the baking dish from the oven and let it cool slightly before serving. This allows the potatoes to set and prevents burning. Serve warm and enjoy the creamy, cheesy goodness!
Tips:
- Potato Selection: Russet potatoes are the ideal choice for scalloped potatoes due to their high starch content, which creates a creamy texture when cooked. Yukon Gold potatoes can also be used, but they may result in a slightly less creamy sauce.
- Slicing the Potatoes: Evenly sliced potatoes ensure even cooking. Use a mandoline slicer for perfectly uniform slices or a sharp knife for good, thin slices.
- Adding Aromatics: For an extra layer of flavor, try adding a chopped onion or minced garlic to the butter while it cooks before whisking in the flour. Saute the aromatics until softened before proceeding with the recipe.
- Spicing it Up: If you enjoy a bit of a kick, add a pinch of red pepper flakes or a chopped jalapeno to the sauce while it simmers.
- Grated vs. Shredded Cheese: Grated cheese melts more smoothly into the sauce, creating a creamier consistency. Shredded cheese can be used, but it may not melt as uniformly.
- Leftovers: Scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through.
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