Recipe

Leahs Baked Scalloped Potatoes Au Gratin Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 10 months, 1 week ago 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 r... More Prep:15m Cook:120m Servings:6	Divalisciou
	great easy sidedish comforting affordable cheap

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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.

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

1 medium onion diced

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

5 tablespoons flour

1 and 1/2 teaspoon salt

1 teaspoon fresh cracked pepper

2 tablespoons fresh rosemary (optional but oh so good)

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".

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.

Directions

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!

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Comments

invisiblechef 9 months, 3 weeks ago said:
This sounds really great, I'm going to make this dish with leeks instead of onions only because I want my son to eat it and if there is one little piece of onion in a dish he will find it. Fresh rosemary should definitely be mandatory :) great post and great instructions, thanks so much.

divaliscious 9 months, 3 weeks ago said:
Great suggestion in using the leeks versus the onions - make sure you let me know how they turned out! Grab a photo too if you can!--Leah

taterlover 8 months, 1 week ago said:
About how many portions does this make? I have 12 people coming for dinner....

pieplate 2 months, 3 weeks ago said:
This sounds perfect, and realistic too. I'll try it as soon as the weather cools down.
Re the lamb: ya know, I think I've been too much over on the Adele Davis side of self-basting-by-melting-the-fat. A higher temperature would bring some more of that caramelized crust that we restrain ourselves from picking off before bringing it to the table.

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