Scalloped Potatoes Recipe The Kitchen
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Pour half of cheese sauce over potatoes.
Scalloped potatoes recipe the kitchen. Pour over half of the cream sauce and sprinkle 3 4 cup of gruyere and 1 2 cup parmesan on top. This cheesy scalloped potatoes and ham layered casserole dish features buttery potatoes and sweet hickory ham baked in a double jack and cheddar cheese sauce. Not only are scalloped potatoes too hot to eat when they first emerge from the oven but their texture and flavor also improve as they cool.
Place a half of the sliced potatoes in a lightly greased 1 5 quart casserole dish 8 8 or 9 9 will work pour half of cheese sauce over potatoes. This version is faster than most and produces layer. How to make creamy scalloped potatoes.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Step 2 peel the potatoes and cut them into 1 8 inch thick slices using a mandoline or sharp. Peel and thinly slice the potatoes on a mandoline or vegetable slicer about 1 8 inch thick slices.
Reduce heat and stir in cheese. Layer half of the potato slices at the bottom of the greased baking dish. Separate the slices to ensure sauce coats every slice.
Gently lift and stir the potatoes a few times with a rubber spatula to make sure all the potatoes get a turn in the warming cream. Let the scalloped potatoes rest. Top with some paprika for color.
Cook sauce on low until smooth and boiling stirring occasionally with a whisk. In a medium saucepan combine the garlic butter potatoes half and half salt pepper to. Sprinkle the remaining 1 2 cup of cheddar cheese on top.
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