8/30/2023 0 Comments Chessy scalloped potatoesThis helps stabilize the potato on your cutting board so you can get thinner slices. If you opt to go this route, it’s helpful to cut each potato in half length-wise to create a flat edge. Of course, you can also just use a sharp knife, cutting the potatoes as thinly and evenly as you can. This is also a great option if you’re making a larger batch and have more potatoes to deal with. If using a mandolin makes you nervous (I don’t blame you!) you can also use a food processor with a slicing attachment. Be sure to use the finger guard or wear a pair of cut-proof gloves to protect your hands! Since this recipe only calls for one pound of potatoes, I usually just use a mandolin. I like to slice mine to about a 1/8-inch thickness. To ensure the potatoes soften properly and don’t end up crunchy, you need to slice them really thin. Use a mandolin to slice the potatoes very thin Cutting the potatoes Use whole milk for this recipe lower fat and non-dairy milk won’t necessarily thicken properly. You can leave this out if you don’t have any, but it adds a nice, subtle flavor to the casserole. You can omit this, but why would you want to? More on the best types of cheese to use below. If you don’t add enough, your potatoes might come out soupy, and no one wants that! It might look like you’re adding a lot, but it’s important since it helps thicken the sauce. The starches help thicken the sauce, so this recipe won’t come out right if you use a waxy potato. Choose something starchy like peeled Yukon Gold or Russet potatoes. You just layer everything in a casserole dish and bake it until the potatoes are soft and the sauce is bubbling and browned. This one would rank right up there with those.This cheesy scalloped potatoes recipe is even easier than the one I had been using since it eliminates the step of starting everything on the stovetop. I have done a few of Ruth’s Chris copycat dishes like Ruth’s Chris Copycat Sweet Potato Casserole, Ruth’s Chris Copycat BBQ Shrimp or Copycat Ruth’s Chris Shoestring Fries, just to name a few. Leftovers also freeze well to make a quick yummy side again for another day. Reminds me of something you would get at a nice steak house like Ruth’s Chris. This spring/summer when you have a cooler day pop these into the oven, man, they would go crazy good with a steak. You can always place a lid or foil on them if the potatoes are still not tender but the top is browning too much. Scalloped potatoes have to bake in a hotter oven like 400F and for a good hour or so. The key for me to make great scalloped potatoes is to layer them! Potatoes, cheesy sauce, more potatoes more sauce and then more cheese. Keep the spices fairly simple though, salt, pepper, paprika, and garlic are all you need.Ī quick sprinkle of parsley gives the dish the added color in the end. With this, you are just amping up the flavor profile even more. I like adding some chicken stock in place of some of the milk. Why wait for the holidays when you can dive right into this at any time. I am using 3% milk though instead of cream and this gives you perfect saucy satisfying potato with a few lower calories but with all that cheese it is kind of a losing battle!! For The Holidays or Anytime I have tried to lighten up scalloped potatoes and you kind of end up with a watery mess. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Whisk in the milk very slowly and season with salt and cayenne. In a small sauce pan, melt butter and stir in flour. Is there anything better than cheddar and potatoes to make you feel all wonderful inside? A true indulgence that is worth every calorie. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work). You must agree that this is very tantalizing looking. Whether it is cheese, breadcrumbs, egg or butter, all of them give you a gorgeous browned appetizing topping to first appeal to the eyes! Gratin is a great technique to make a dish look over the top delicious.
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