SCALLOPED POTATOES

SCALLOPED POTATOES


3-pounds Yukon gold potatoes

3 tablespoons butter

3 tablespoons flour

3 cups heavy cream

2/3 cups grated parmesan cheese

2 ½ teaspoons salt, divided

1 ½ teaspoons black pepper, divided

1 cup Jarlsberg cheese, shredded


Preheat oven to 325 degrees.


Peel the potatoes and very thinly slice them on a mandoline or by hand.


Melt the butter in a large saucepan and add flour.  Whisk for 1 minute until bubbly.  Add the heavy cream and whisk frequently until a thick sauce forms.  Add 1 ½ teaspoons of the salt, ½ teaspoon of the black pepper, and 1/3 cup of the parmesan cheese.  Continue whisking until well-blended and very thick, about 1-2 minutes.


Coat a 9” x 13” baking dish with non-stick cooking spray.  Spread ¼ of the potatoes in an even layer in the bottom of the pan.  Season with ½ teaspoon each of the salt and black pepper.  Top with another ¼ of the potatoes.


Pour half of the cream sauce over the potatoes and spread evenly.  Top the sauce with another ¼ of the potatoes, season with remaining ½ teaspoon each of the salt and pepper.  Top with the remaining sauce.


Sprinkle the Jarlsberg over the top of the sauce and then the remaining 1/3 cup of the parmesan cheese.


Cover tightly with foil and bake for 40 minutes.  Remove the foil and bake for an additional 20-30 minutes until lightly browned and the potatoes are very tender.


Remove from the oven and let rest for 20-25 minutes before cutting.

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Sides

Vegetarian

Casseroles

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