Recipe: Tasty Really Good Scalloped Potatoes

Really Good Scalloped Potatoes. Really Good Scalloped Potatoes Really Good Scalloped Potatoes. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.

While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy. Using a mandoline or food processor, slice the potatoes very thin. Continue whisking in the remaining cream and milk. You can have Really Good Scalloped Potatoes using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Really Good Scalloped Potatoes

1. It's 1 qt of sliced medium yellow potatoes.
2. Prepare 1/2 cup of cream.
3. It's 1 tsp of salt.
4. You need 1/2 tsp of ground black pepper.
5. It's 1 clove of garlic.
6. It's 1/2 oz of comte cheese.
7. Prepare 1 dash of smoked paprika.

Place potatoes, onions, and cream mixture in a large heavy saucepan. A roux just means to cook fat (in this case butter) and flour and add liquid to make a sauce! In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. In a small saucepan, melt butter over medium heat.

Really Good Scalloped Potatoes step by step

1. Slice your potatoes on a mandolin. They should be a little thicker than a quarter..
2. Add cream, salt, and pepper. With a microplane, peel and grate the garlic clove into the bowl. Mix well..
3. In a small casserole dish, arrange the potato slices neatly to form a layer. Pour in a little bit of cream, just enough to coat the potatoes. Grate some of the cheese over the layer as well. Repeat until you've used up all of the potatoes. On the top layer, add a sprinkling of paprika. NOTE: I used an 8.5"x 5.5" casserole dish. If you use a larger dish, you can either double the recipe or bake for less time..
4. Cover in foil and bake for 30 minutes..
5. Remove foil and bake for an additional 20 minutes..
6. At this point, you should be getting close, but you may need to bake a little longer. The dish is ready when the cream has reduced so that it can not be seen sloshing around in the dish, and there are only intermittent bubbles. You should have a nice bit of golden crust as you see in the main photo..

Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color.