| Ingredient | Quantity | Units |
|---|---|---|
| Russet Potatoes (4 Large) | 2 | Pound |
| Yellow Onion | 1 | Each |
| Unsalted Butter | 6 | Tablespoon |
| All Purpose Flour | 6 | Tablespoon |
| Whole Milk | 4 | Cup |
| Chedddar Cheese | 3 | Cup |
| Salt | 1 | teaspoon |
Cooking Time:
Total Time: 115 Minutes
Prep Time: 15 Minutes
Cook time: 90 Minutes
Servings:
6-8
Notes:
Hot roux, cold milk, no lumps.
Instructions
Step 1: Prep Oven and Pan
Preheat oven to 400 degrees.
Lightly spray or butter baking dish.
Depending on the size of potatoes, this will fill an 8"x8" baking dish up to a 9"x12" baking dish.
Step 2: Prep Potatoes and Onions
Using a mandoline, slice potatoes into 1/4" or 1/8" rounds
Peel and slice onion into thin rings.
Step 3: Arrange Potatoes and Onions
Arrange potatoe and onion slices vertically in baking dish.
Step 4: Shred Cheese
Shred cheddar cheese until you have 3 Cups.
Step 5: Make Roux
In a medium sauce pan, melt 3 Tablespoons of butter on medium-high heat.
Mix in flour and salt stirring constantly to avoid lumps for 1 minute.
Sitr in cold milk.
Note: Using cold milk ensures there are no lumps. Hot roux, cold milk, no lumps.
Note: This recipe makes extra roux, you may not use all of it in the next steps.
Step 6: Add Cheese to Roux
Stir in cheese adn allow to melt for 30-60 seconds.
Step 7: Add Cheese Sauce to Potatoes
Pour the cheese sauce over the potatoes. Fill baking dish until they are almost fully covered.
There may be extra sauce left depending on size of the dish used.
Step 8: Cover Dish and Bake
Cover the baking dish with aluminum foil.
Place into preheated 400 degree oven.
Bake for 90 minutes or until potatoes are tender.
Step 9: Crisp Top
Remove aluminum foil from baking dish.
Set oven to Broil on High.
Bake for 5 minutes or until potatoes are crispy.
Step 10: Allow to Rest
Remove dish from oven.
Season with salt and pepper as necessary.
Potatoes will be very runny. Allow to rest for at least 10 minutes.
Recipe inspired by:
https://iambaker.net/scalloped-potatoes/