Scalloped Potatoes
Recipe by Nicole Thom-Arens
Serves 6 to 8
The smell of scalloped potatoes baking in the oven with onion and cheese transports me right back to my grandma Clara’s house. She always made scalloped potatoes and roasted ham at Easter. The rich potatoes were a classic paring with salty ham. These days, I like my scalloped potatoes served with a mixed green salad dressed with tart lemon juice to cut the richness of the potatoes. Even though these potatoes are rich, creamy, and baked for almost two hours, they will always remind me of Easter and, therefore, springtime. For the most flavorful potatoes, take the time to salt the potatoes and onions before adding the cheese sauce.
Ingredients:2 pounds yellow potatoes1 large yellow onion 4 ounces gruyere cheese4 ounces parmesan cheese3 tablespoons unsalted butter3 tablespoons all-purpose flour2 cups whole milkPinch of ground nutmegKosher saltBlack pepperFresh herbs—dill or parsley (if desired)
Instructions:1. Grease a 9x13-inch baking dish.2. Preheat oven to 400 degrees. 3. Shred the cheeses and set aside.4. Clean and peel (if desired) 2 pounds of yellow potatoes. Slice into 1/4-rounds.5. Half and then slice the onion.6. Add a layer of potatoes to the bottom of the baking dish and top with 1/3 to 1/2 of the onions. Sprinkle with a pinch or two of kosher salt. 7. Continue layering and the potatoes and onions into the dish remembering to salt each layer. 8. To make the cheese sauce, melt 3 tablespoons of butter in a medium-sized saucepan over medium heat on the stovetop. 9. Once the butter has melted, add 3 tablespoons of all-purpose flour. Whisk to combine. Season with a pinch of ground nutmeg, 1/4 teaspoon black pepper, and 1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.) Allow the mixture to cook for 1 to 2 minutes, whisking continuously. 10. Slowly add the milk while continuing to whisk. Whisk continuously until the mixture is bubbly and thickened. Remove from the heat. 11. Add in the cheese. Whisk until the cheese is melted. Taste for seasoning. Add additional salt and pepper to taste. 12. Pour the cheese sauce over the potatoes and onions.13. Cover with tinfoil and bake at 400 degrees for 90 minutes or until the potatoes and onions are tender. 14. Once the potatoes and onions are tender, remove the tinfoil and bake for 10 minutes more to brown the top and edges. 15. After baking, allow the potatoes to cool for at least 10 minutes before serving. Top with fresh herbs—dill or parsley—if desired.
Ingredients:2 pounds yellow potatoes1 large yellow onion 4 ounces gruyere cheese4 ounces parmesan cheese3 tablespoons unsalted butter3 tablespoons all-purpose flour2 cups whole milkPinch of ground nutmegKosher saltBlack pepperFresh herbs—dill or parsley (if desired)
Instructions:1. Grease a 9x13-inch baking dish.2. Preheat oven to 400 degrees. 3. Shred the cheeses and set aside.4. Clean and peel (if desired) 2 pounds of yellow potatoes. Slice into 1/4-rounds.5. Half and then slice the onion.6. Add a layer of potatoes to the bottom of the baking dish and top with 1/3 to 1/2 of the onions. Sprinkle with a pinch or two of kosher salt. 7. Continue layering and the potatoes and onions into the dish remembering to salt each layer. 8. To make the cheese sauce, melt 3 tablespoons of butter in a medium-sized saucepan over medium heat on the stovetop. 9. Once the butter has melted, add 3 tablespoons of all-purpose flour. Whisk to combine. Season with a pinch of ground nutmeg, 1/4 teaspoon black pepper, and 1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.) Allow the mixture to cook for 1 to 2 minutes, whisking continuously. 10. Slowly add the milk while continuing to whisk. Whisk continuously until the mixture is bubbly and thickened. Remove from the heat. 11. Add in the cheese. Whisk until the cheese is melted. Taste for seasoning. Add additional salt and pepper to taste. 12. Pour the cheese sauce over the potatoes and onions.13. Cover with tinfoil and bake at 400 degrees for 90 minutes or until the potatoes and onions are tender. 14. Once the potatoes and onions are tender, remove the tinfoil and bake for 10 minutes more to brown the top and edges. 15. After baking, allow the potatoes to cool for at least 10 minutes before serving. Top with fresh herbs—dill or parsley—if desired.