![]() ![]() This helps stabilize the potato on your cutting board so you can get thinner slices. If you opt to go this route, it’s helpful to cut each potato in half length-wise to create a flat edge. ![]() Whisk in half and half and a cup of monterey jack cheese and a cup colby cheddar cheese until completely combined then remove from heat and set aside. Whisk in flour into melted butter until completely combined. In a medium pot over medium heat, melt butter. Of course, you can also just use a sharp knife, cutting the potatoes as thinly and evenly as you can. Grease a large casserole dish with a cover. This is also a great option if you’re making a larger batch and have more potatoes to deal with. If using a mandolin makes you nervous (I don’t blame you!) you can also use a food processor with a slicing attachment. Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife. Be sure to use the finger guard or wear a pair of cut-proof gloves to protect your hands! Grease an 8-inch square baking dish with unsalted butter. Since this recipe only calls for one pound of potatoes, I usually just use a mandolin. I like to slice mine to about a 1/8-inch thickness. To ensure the potatoes soften properly and don’t end up crunchy, you need to slice them really thin. Use a mandolin to slice the potatoes very thin Cutting the potatoes ![]() Potato Varieties: The best scalloped potatoes are made with Russet potatoes. Then simply use your knife (the sharper the better) to cut the potatoes as thinly as you can. Use whole milk for this recipe lower fat and non-dairy milk won’t necessarily thicken properly. Slice your potatoes in half, lengthwise, to create a flat, stable surface for cutting. You can leave this out if you don’t have any, but it adds a nice, subtle flavor to the casserole. You can omit this, but why would you want to? More on the best types of cheese to use below. (You can use a mandoline slicer just remember to be very careful and watch your fingers. In a mixing bowl, whisk together sour cream, mayo, heavy cream, garlic powder, onion powder, salt, and pepper. If you don’t add enough, your potatoes might come out soupy, and no one wants that! Preheat the oven to 350 and grease a 13×9 casserole baking pan with some vegetable oil. It might look like you’re adding a lot, but it’s important since it helps thicken the sauce. The starches help thicken the sauce, so this recipe won’t come out right if you use a waxy potato. Choose something starchy like peeled Yukon Gold or Russet potatoes. You just layer everything in a casserole dish and bake it until the potatoes are soft and the sauce is bubbling and browned. Run a knife around the edges and let stand 10 minutes before serving.This cheesy scalloped potatoes recipe is even easier than the one I had been using since it eliminates the step of starting everything on the stovetop. Increase the oven temperature to 425 degrees F, uncover the ramekins and bake until the potatoes are tender and golden brown, 15 to 20 minutes. Transfer the ramekins to a baking sheet, cover each with foil and bake until the liquid is bubbly and the potatoes begin to soften but are not completely cooked through, about 40 minutes. Repeat with the remaining potato-cheese mixture and cream. Add 1 teaspoon salt and a pinch of black pepper and toss to combine.ĭivide half of the potato-cheese mixture among the prepared ramekins, filling them about halfway (arrange the potato slices so they go to the edge of the ramekins). Thinly slice the potatoes a little less than 1/8 inch thick (a mandoline works well) and add to the cheese mixture. Combine the cheddar, parmesan, chives, flour and cayenne in a large bowl. Generously brush six 6-to-8-ounce ramekins with butter. ![]()
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