| This recipe is liked by 0 person(s). |
Perfect Scalloped Potatoes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| 3 lb. | Yukon gold potatoes, about 6 large |
| 1 T. | Olive Oil |
| 1/2 cup | grated white cheddar |
| 1/2 cup | grated fresh Parmesan Cheese |
| 3/4 tsp. | Kosher Salt |
| 1 medium | yellow onion, chopped |
| 1 tsp. | Chopped fresh thyme |
| 1 tsp. | Chopped fresh rosemary |
| Bechamel Sauce | |
| 1/4 cup | butter |
| 1/4 cup | flour |
| 1 tsp. | Dried mustard powder |
| 1/2 tsp. | Kosher Salt |
| Pinch | cayenne Pepper |
| 3 cups | whole milk, warmed |
| Topping | |
| 1/2 cup | Panko Bread crumbs1/2 grated white cheddar |
| 1/4 cup | grated Parmesan cheese |
| 2 T. | Melted Butter |
Method
Preheat oven to 400 degrees. Spray a 9 inch square baking dish with cooking spray.
In a large bowl, toss slice potatoes with olive oil, white cheddar, Parmesan cheese and salt. Set aside.in a small bowl, toss onion Tyne and rosemary and set aside.
Beshamel
In a small pan, melt butter over medium heat. Add flour, mustard powder and salt and pepper. Stir continuously for 30 seconds. Gradually whisk in milk and continue to whisk until sauce thickens, 4-5 minutes. Remove from heat.
Topping
In a small bowl, toss together Panko,cheddar,Parmesan and butter.
To assemble
Pour 1 cup béchamel sauce over bottom of baking dish. Arrange,1/3 of the sliced potatoes mixture in a pattern on top. Sprinkle with half the onion mixture and top evenly with one cup béchamel. Layer 1/3 potato slices, remaining half of onion, followed by remaining slices.
Pour 1 cup of béchamel and evenly scatter topping over potatoes. Cover with foil and bake for 50 minutes. Reduce heat to 350 degrees uncovered and continue to bake for 30 minutes or until potatoes are fork tender and top is beginning to turn golden brown.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe