Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Scalloped Potato Gratin

on September 11, 2015

2015-08-28 10.32.33

2015-08-28 10.31.18 2015-08-28 10.31.08

Making a gratin is so easy and so incredibly delicious that you’ll want to make them all the time. The flavor options are endless. You can add any type of veggies you like. My favorite, are to add some Poblano peppers that have been roasted, seeded, then diced.  They give the dish a slightly smokey flavor. Today, I’m making them with thinly sliced onions. Let me show you a few simple steps to making a potato gratin.

2015-08-28 09.14.142015-08-28 09.14.182015-08-28 09.14.23

First comes the prep. I have a casserole dish that I generously buttered. Second, I have one large onion that I’ve sliced very thinly and set on a plate. Third, I have 3 pounds of Yukon gold potatoes that I’ve cooked until just fork tender, cooling on a plate.Let me explain, I placed the potatoes in a large pot, covered them with cold water, brought them up to a boil. I let them continue to boil, on med heat, for around 15-20 minutes. I then take a knife and stick the knife into one of the potatoes. If there is still some resistance removing the knife, turn the heat off, and let the potatoes sit in the hot water for another 5-7 minutes and they should be perfectly cooked. It really all depends on how large the potatoes are.

2015-08-28 08.57.512015-08-28 09.02.19 2015-08-28 09.03.58 2015-08-28 09.03.28

2015-08-28 09.06.41

In a sauce pan on med low heat, I start to melt some unsalted butter. Once that’s melted I add in flour, Kosher salt, cayenne pepper, and ground smoked paprika. I whisk the spices and flour into the butter until the flour becomes clumpy and has absorbed all the butter. To that I add in half and half. The liquid will take on a pink hue from the cayenne and paprika. Continuously whisking the half and half in with the flour mixture, the sauce will thicken, once it just starts to bubble. You’ll know when the thickness is right when it coats the back of a spoon.

2015-08-28 09.15.592015-07-31 14.35.29

Off the heat, I add in some fresh chopped chives and  freshly grated cheese to the sauce. Here I’m adding a mixture of grated white cheddar and some yellow cheddar for color. I’m saving some back for the top. this way the the potato gratin will have a nice golden crust. I make sure to add the cheese in slowly to the sauce, mixing it with a wooden spoon, until all the cheese has melted.

2015-08-28 09.16.152015-08-28 09.18.152015-08-28 09.14.182015-08-28 09.19.242015-08-28 09.26.032015-08-28 09.28.172015-08-28 10.32.282015-08-28 09.43.07

Next,along with the onions I sliced earlier, I thinly slice the cooked potatoes. Now it’s time to layer the dish. First, I place a layer of the potatoes topped with a half of the sliced onions. I add a light sprinkling of Kosher salt and pepper to the first layer and then pour over half of the cheesy sauce. Then I repeat doing a second layer the same way, finishing with the rest of the cheese sauce.. I sprinkle on the reserved grated cheese mixture, and on top of that, I also add a sprinkling of freshly grated Parmesan. I have some freshly finely chopped flat leaf parsley that I sprinkle to the top before placing the dish into the oven, This bakes uncovered at 350 degrees F. for one hour until the top is golden brown and bubbly.

2015-08-28 10.31.182015-08-28 10.32.33

Yields: 6 servings
Prep Time: 30 minutes ( includes cooking time for boiling potatoes)
Equipment: 1 quart casserole dish
Baking Time: 1 hour at 350 degrees F.uncovered
Ingredients:
2 pound bag of baby Yukon gold potatoes, sliced, 5 cups
1 large sweet onion sliced very thin
3 tablespoons of unsalted butter
3 tablespoons of flour
1 cup of whole milk
1 cup of half and half
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1 teaspoon of smoked paprika
1/4 teaspoon of cayenne pepper
3/4 cup of grated white cheddar
1/4 cup of grated Colby Jack cheese
1/2 cup grated Colby Jack cheese to sprinkle on top
1/4 cup grated Parmesan cheese to sprinkle on top

Directions:
In a small sauce pan, melt butter, then add in the spices with the exception of black pepper, followed by blending in flour with a whisk. Next add in the milk products. Next, add in the black pepper. I like to see the black flecks throughout the milk so I know that it will be distributed evenly. On med low heat, continue whisking the milk with the roux until the mixture comes up to a boil and sauce becomes thick and smooth. Remove from the heat and stir in the cheese until completely combined. Next, add in fresh chopped chives. In a buttered casserole dish start layering with half the sliced potatoes then, half of the sliced onions. Pour half the cheese mixture over the potatoes and onion. Repeat this step once more finishing with the other half of the cheese sauce. Top with the reserved grated Colby Jack, then the Parmesan cheese. Bake in a 350 degree oven, uncovered for 1 hour, until the top is bubbly and golden brown. Once the dish comes out of the oven, I like to let it rest for about 10-15 minutes. This gives the dish a chance to set before cutting.


One response to “Scalloped Potato Gratin

  1. MattMan says:

    OMG! The best scalloped potatoes I have ever tasted. You are a culinary GODDESS!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Boo Wholefoods

Living the wholefoods life on the cheap.

The Nutritious Noodle

nutrition, recipes and more

thebrookcook

If I knew you were coming I'd have baked a cake...

Tasty&Delicious^

Rekindle your love for food!

My thoughts and stuff

The thoughts and words that I want to share

Recipes by chefkreso

Cooking with imagination

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

Another View

Creating a new reality

unbolt me

the literary asylum

The Static Food Bin

Let food be thy inspiration and inspiration be thy food. A virtual bin filled with food pics and articles for your eyes to devour.

Sparkonit

Science - Simplified

Logical Quotes

Logical and Inspirational Quotes

EWIAN

Independent audiovideo artist

%d bloggers like this: