Best Ever Scalloped Potatoes
Absolutely delicious these really are the best ever scalloped potatoes baked in a creamy garlic sauce, easy to make and the best version I have tried.
- Serves: 10 persons
- 42grams Butter
- 4teaspoons Crushed Garlic
- ¼Cup White Flour
- 1Cup Chicken Stock
- 2Cups Milk
- 1teaspoon Salt
- ½teaspoon Pepper
- 1teaspoon Dried Thyme (or Rosemary, Oregano etc)
- 8Medium Potatoes, peeled (I use those recommended for roasting/baking)
- 2-3 Cups Cheese (I use tasty or a strong hard cheese)
Step 1Preheat oven to 200C Bake
Step 2Lightly grease a roasting dish sized pan, approx 33 x 23cm and set aside
Step 3Have all the sauce ingredients ready to go as quick cooking times.
Step 4In a large sauce pan add the butter and cook on a medium heat until completely melted.
Step 5Add the crushed garlic and simmer for 1 minute
Step 6Add the flour and stir well and cook gently for a further 1-2 minutes, ensure it does not burn
Step 7Add to this the chicken stock and whisk until no lumps remain, it will look quite thick
Step 8Finally add the milk, salt and pepper and dried herbs (thyme) and whisk until fully combined.
Step 9Slowly heat this until it just begins to simmer at the edges and slightly thicken and remove from the heat, approx 2-3 minutes
Step 10Set aside this sauce while you prepare the potatoes and cheese
Step 11Thinly slice the peeled potatoes using either a food processor fitting, by hand or a mandolin, careful of your fingers!
Step 12Grate 2-3 cups of cheese, and set aside.
Step 13Begin to put together your dish by adding 2-3 layers of potatoes to the roasting dish, then half the cheese, and half the sauce
Step 14Repeat with the remaining potatoes, cheese and finally the rest of the sauce
Step 15Cover the roasting dish with aluminium foil and bake for 30 minutes covered
Step 16After 30 minutes remove the foil and bake for a further 30-40 minutes until the potatoes are cooked through with still a little resistance and the top is golden brown but not yet burning.
Step 17Remove from the oven and allow to sit for 15 minutes for the sauce to thicken before serving.
Step 18If making ahead of time, allow to completely cool before covering and place in the refrigerator until read to reheat to hot in the oven.
Step 19Will keep well for up to 2 days.