MELT IN YOUR MOUTH SCALLOPED POTATOES
This recipe for Melt in Your Mouth Gruyere and Cheddar Scalloped Potatoes is a perfect side for beef, chicken, or pork. It is creamy and cheesy...so good! Everyone in my family loves this recipe. You can prep it ahead of time and refrigerate it for the next day as well. Just make sure to cool it down to room temperature before...
Provided by Miranda Roderick
Categories Potatoes
Time 2h20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Lightly grease a 9x13 or a deep 9x9 baking dish.
- 3. Add olive oil and butter to a medium skillet and heat over medium heat. Add the onions, salt and pepper, to taste. Cook over medium heat, stirring occasionally until onions are transparent in color.
- 4. Sprinkle flour on top of cooked onion mixture and whisk to form a roux. Cook for 2 minutes.
- 5. Slowly add the milk, whisking constantly. Bring roux to a simmer and let thicken just slightly, about 2 to 3 minutes after coming to a simmer. Remove from heat and set aside.
- 6. Layer half of the potatoes, half the cheese, and half the onion sauce, in the prepared baking dish. Repeat with second layer.
- 7. Cover baking dish with foil and bake for 1 hour. Remove foil and bak an additional 30-40 minutes or until potatoes are easily pierced with a fork. Broil the top for 2-3 minutes to brown up the cheese. Remove from oven and let cool 10 minutes before serving.
MELTING POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.
- Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.
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