Leahs Baked Scalloped Potatoes Au Gratin
From divaliscious 16 years ago
- 120 minutes to make
- Serves 6
My take on scalloped potatoes au Gratin which cheats and does not use a white sauce. Great recipe to have the kids learn and help make and perfect when roasting something in oven that takes over an hour - kill two birds with one stone and make your roast and this dish at the same time. Read more .. Reheats nicely in the microwave or in the oven if you should have any leftovers. Experiement by adding Herbs to Provence and fresh minced garlic too. See less
Ingredients
- 6 medium sized potatoes - sliced thin as possible. To cheat, use your food processor slicing blade, and put slices in cold water until all are finished sliced. And figure 1.5 potatoes per hungry person. shopping list
- 2 cups milk - whole milk is better, you can use chicken or vegetable broth for those who are lactose intolerant or vegan...or for those who simply forgot to buy milk that day shopping list
- 1 medium onion diced shopping list
- 1/2 stick butter cut up into little bits (I didn't say this recipe is dietetic, so ok - don't blame the cook - lol shopping list
- 5 tablespoons flour shopping list
- 1 and 1/2 teaspoon salt shopping list
- 1 teaspoon fresh cracked pepper shopping list
- 2 tablespoons fresh rosemary (optional but oh so good) shopping list
- 1 cup shredded cheese - but use a combination of three cheeses if you can such as Parmesan, Cheddar, and Gouda. Great to use any leftover cheeses you need to "get rid of". shopping list
- Equipment needed: Casserole Dish or oven-ready deep skillet for a crispier dish. Lid or tinfoil to cover dish while baking until last 30 minutes of baking time. shopping list
How to make it
- Preheat oven at 350 degrees, or put it in at whatever your oven temp is at while you are roasting your meat or poultry. This dish is very flexible, but adjust time according to your oven temp, at lower temperature it will obviously need a little more time. And it is like making lasagna, you will simply be making layers with the ingredients.
- O.k. starting with that casserole dish, butter it up but good including the sides.
- Next starting with those sliced potatoes, place in a circle creating a layer of potatoes. Make sure you leave the nice perfect slices for the top layer.
- Combine all other ingredients in separate bowl except for liquid to make layering process easier. Mix till flour and cheese are well incorporated.
- Sprinkle this mixture over your first layer of potatoes.
- Guess what? Start all over with a new layer of potatoes and repeat process of sprinkling remaining ingredients except for milk.
- Once you have completed all your layering, you now know how to layer bricks for your next home improvement project - ok just kidding here folks, just making sure you are paying attention. Back to business...
- Next add enough of your chosen liquid to just cover the potatoes.
- Cover with lid or tin foil and shove the darn dish into that oven of yours. You can prepare this dish up to 3 hours ahead and leave it in fridge till ready to bake.
- At last half hour, remove lid/tinfoil. If potatoes are not looking brown enough for you, you can certainly turn up the oven, but pay attention to avoid burning cheese topping. Let stand a bit before serving - perfect while the roast is resting as well.
- And call your peeps to the dinner table to enjoy!
The Rating
Reviewed by 2 people-
Made these last night and they were a huge hit! Easy easy, and will definately make again. I did 1 hour at 450. Porbably would have used a tad less milk, but that just comes from having made them once. They were awesome! Loved the flavor the oni...more
sparow64
in Sweetwater loved it
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Made this tonight with 10 medium-ish yukon gold potatoes, homemade chicken stock, and about twice the flour, plus 3 tsp potato starch flour, because I seem to always fail at having my gratins and scalloped potatoes set up. Instead of the fresh rosem...more
CorasMama
in loved it
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