Yummy Recipe Monday: Cheesy Scalloped Potatoes
Cheesy Scalloped Potatoes
by LAUREN MIYASHIRO
YIELDS: 8 - 10 SERVINGS
PREP TIME: 0 HOURS 25 MINS
COOK TIME: 1 HOUR 15 MINS
TOTAL TIME: 1 HOUR 40 MINS
INGREDIENTS
6
slices bacon, chopped into 1" pieces
3 tbsp.
butter
3
garlic cloves, minced
3 tbsp.
all-purpose flour
2 c.
heavy cream
1 c.
low-sodium chicken broth
2 lb.
russet potatoes, rinsed and scrubbed clean
2 c.
shredded cheddar
1/4 c.
finely chopped chives
kosher salt
Freshly ground black pepper
DIRECTIONS
Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.
In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)
Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full.
Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving.
by LAUREN MIYASHIRO
YIELDS: 8 - 10 SERVINGS
PREP TIME: 0 HOURS 25 MINS
COOK TIME: 1 HOUR 15 MINS
TOTAL TIME: 1 HOUR 40 MINS
INGREDIENTS
6
slices bacon, chopped into 1" pieces
3 tbsp.
butter
3
garlic cloves, minced
3 tbsp.
all-purpose flour
2 c.
heavy cream
1 c.
low-sodium chicken broth
2 lb.
russet potatoes, rinsed and scrubbed clean
2 c.
shredded cheddar
1/4 c.
finely chopped chives
kosher salt
Freshly ground black pepper
DIRECTIONS
Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.
In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)
Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full.
Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving.
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