Presenter: Becky

Introduction:

I’m back!!!!!!!!!!!!!!!!! It has been a whirlwind spring for our family! We decided to put our house on the market to see if we could see and buy a bigger house, and it all happened so quickly (thankfully!!). In a matter of 8 weeks we got the house ready to be put on the market, listed, sold, contract on a new home (being built as I type) and moved into my amazing SIL’s house for 3 months. Whew…….I am tired just typing it! Try living it 🙂 It has been both a stressful and extremely exciting adventure, and the best is yet to come!

Anywho, back at the ranch, this potato casserole is one of my favorites from my childhood.  My mom makes it often when we come home to visit.  A few months back I had her make it for me and I wrote down the directions as she made it.  This is how I get so many of my parents recipes, I make them make it so I can follow them around and write it down.

Resources:

  • Measuring cups (wet)
  • saucepan
  • whisk
  • knife or mandolin
  • cutting board
  • 9×13 casserole dish

Procurement’s:

  • 4 large russet potatoes (about 2 1/2 lbs)
  • 1 large shallot or 2 small/medium
  • 2 cloves garlic, minced
  • 2 T. butter (the real stuff) plus more for greasing casserole dish
  • 2 T. flour
  • 3 cups milk (2% or whole makes this creamy delicious, but any kind will work)
  • 1 t. salt
  • 1/2 t. pepper
  • pinch of nutmeg
  • 1 1/2 c. cheese (I used a combination of cheddar and parmesan)

Operating Procedures:

Preheat oven to 350 degrees. Butter casserole dish and set aside.  Wash and peel potatoes. Slice into 1/8 inch thick slices.  I used a mandolin to make quick work, but if you have great knife skills, have at it, but be careful! Submerge sliced potatoes in cold, salted water while you prep the rest of your ingredients.

Next, melt butter in a sauce pan over medium heat and add in minced shallots.  Sauté for a few minutes until soft.  Add in minced garlic and sauté another 30 seconds. Then add in flour and whisk for about one minute to cook off the raw flour flavor.  Add in milk and whisk constantly for about 5-7 minutes, or until sauce is thickened.  Season with salt, pepper, and a pinch of nutmeg. 

When the sauce has thickened, drain and dry off potato slices.  Start layering half the potatoes in the bottom of your buttered casserole dish.  It is fine if they slightly overlap.  Pour over half of your sauce and half of your cheese. Add a second layer and repeat the same process.  Cover with foil and bake for 45-50 minutes, or until a knife can be inserted into the center of the casserole dish easily and the tip is hot. Then, remove foil, put back in the oven for another 10-15 minutes to brown the cheese on top.  Remove from oven and let sit for about 7-10 minutes to allow the casserole to set up. If you cut it too early, it will run all over your plate, similar to lasagna that is cut too soon!

 Proposals:

This is really a blank canvas recipe.  Add in whatever you would like! You could use caramelized onions and gruyere cheese.  There are so many possibilities!

DSC_0766

Closing Remarks:

Make sure your potato slices are even width or you will have some mushy spots and some hard spots! This is why I always us a mandolin to make this process easy.

Cheesy Scalloped Potatoes
A cheesy, bubbly potato casserole
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Ingredients
  1. 4 large russet potatoes (about 2 1/2 lbs)
  2. 1 large shallot or 2 small/medium
  3. 2 cloves garlic, minced
  4. 2 T. butter (the real stuff) plus more for greasing casserole dish
  5. 2 T. flour
  6. 3 cups milk (2% or whole makes this creamy delicious, but any kind will work)
  7. 1 t. salt
  8. 1/2 t. pepper
  9. pinch of nutmeg
  10. 1 1/2 c. cheese (any combination will work)
Instructions
  1. Preheat oven to 350 degrees
  2. Butter casserole dish and set aside
  3. Wash and peel potatoes. Slice into 1/8 inch thick slices
  4. Submerge sliced potatoes in cold, salted water while you prep the rest of your ingredients
  5. Next, melt butter in a sauce pan over medium heat and add in minced shallots Sauté for a few minutes until soft
  6. Add in minced garlic and sauté another 30 seconds
  7. Then add in flour and whisk for about one minute to cook off the raw flour flavor
  8. Add in milk and whisk constantly for about 5-7 minutes, or until sauce is thickened
  9. Season with salt, pepper, and a pinch of nutmeg
  10. When thickened, drain and dry off potato slices
  11. Start layering potatoes in the bottom of your buttered casserole dish
  12. Pour over half of your sauce and half of your cheese, repeat this process for a total of 2 layers Cover with foil and bake for 45-50 minutes, or until a knife can be inserted into the center of the casserole dish easily and the tip is hot
  13. Then, put back in the oven for another 10-15 minutes to brown the cheese on top
  14. Remove from oven and let sit for about 7-10 minutes to allow the casserole to set up
Notes
  1. Be sure your slices are uniform in thickness or you will have some spots that are mushy and others that are hard! Be sure to allow the casserole to cool. If you cut it too early, it will run all over your plate, similar to lasagna that is cut too soon!
Five to Nine Creations http://www.fivetoninecreations.com/
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