Scalloped Potatoes

Servings: 12 side dishes

 

 

Ingredients:

 

Butter to grease the casserole dish

 

2 cups diced onion

 

1/2 teaspoon olive oil

 

3/4 teaspoon salt

 

4 tablespoons unsalted butter

 

¼ cup flour

 

2 cups whole milk, warmed

 

1 cup chicken or vegetable broth, warmed

 

1 teaspoon minced and pressed garlic

 

¼ teaspoon ground nutmeg

 

1 tablespoon fresh thyme leaves, minced or1 teaspoon dried thyme

 

½ teaspoon freshly ground black pepper

 

6 cups peeled potatoes, sliced thinly on a mandolin (approximately 3 pounds)

 

 

Additions:

 

1 ½ cups diced ham

 

2 ¼ cups grated cheddar cheese

 

 

 

Process:

 

Place potato slices in a large bowl and cover with cold water.  Allow to rest on the counter for half and hour.

 

Drain off water.

 

Cover potatoes again with cold water and allow to rest for an hour and a half..

 

Preheat the oven to 400°F

 

Butter the interior of a 9×13-inch baking dish.

 

Heat a medium frying pan over medium heat.

 

When hot, add the oil and rotate the pan to cover the interior bottom with the oil

 

Add the onions and sprinkle with the salt.

 

Saute the onions, stirring frequently, until transparent and soft.

 

Reserve the onions in a bowl.

 

Warm the milk and broth in a saucepan.

 

In the same medium skillet used to saute the onions, melt the butter over medium heat.

 

Sift the flour over the top of the butter and whisk for 1-2 minutes or until the flour begins to become golden in color.

 

Add the garlic, thyme, nutmeg, and pepper and whisk until the herbs bloom.

 

While continuing to whisk, slowly add the warmed liquids.

 

Continuously whisk the sauce until the sauce thickens slightly.

 

Remove the sauce from the heat.

 

Layer half of the potatoes in the bottom of the prepared baking dish.

 

Spread half of the onions over the potatoes.

 

If making a meat addition, spread that evenly over the top of the onions.

 

Pour half of the sauce over the top.

 

If using cheese, sprinkle half of the cheese over the top of the sauce.

 

Repeat the process by laying the remaining potatoes, onions, and sauce on top of the first layers. Reserve the second layer of cheese (if using).

 

Cover with a tight fitting lid.

 

Place casserole on a rimmed baking sheet and bake for 40 minutes or until the potatoes are tender.

 

If using cheese, sprinke the rest of the cheese across the top.

 

Turn off the oven.

 

Return uncovered scalloped potatoes to the oven for 4 minutes or until the cheese is melted.  Remove from oven.

 

Cover and let stand at room temperature for 10 minutes before serving.