Let's Dish With Linda Lou

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

Scalloped Potato Gratin

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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 is 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.

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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.

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In a saucepan on medium-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.

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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 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.

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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 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 fresh 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.

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Prep Time: 30 minutes (includes cooking time for boiling potatoes)
Equipment: 1-quart casserole dish
Baking Time: 1 hour at 350 degrees F.uncovered
Yields: 6 servings
1 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

In a small saucepan, 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. Over medium-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 F. 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 to 15 minutes. This gives the dish a chance to set before cutting.

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