Baked Scalloped Potatoes au Gratin


I love to eat.

Over the past few months I’ve developed a real passion for potatoes – any kind of potatoes – cooked any old way.
When dining out a few months ago I had a scalloped potato and ham dish that was scrumptious, and today, as the feel of Autumn is in the air I had a craving for that yummy dish. Comfort food.

So, I tried to replicate the dish at home. Here’s how I proceeded:

Start by peeling the potatoes and cutting them into slices about 1/4 inch thick. If they were large potatoes I cut them in half and then sliced them so each potato piece was approximately the size of a 50 cent piece.

Next I parboiled the potatoes for a very short time, just until they began to lose their hardness.

While the potatoes were cooking I melted some butter and sautéed chopped garlic and onions. No measurement – just use the amount you like for taste. If I were to guess I would say I had about 3 cups potatoes, 2 garlic pieces chopped, and 1/2 medium onion.

When the potatoes were very lightly cooked I drained them and mixed the garlic/onions with them. I then put them in 4 oven proof bowls I had purchased for Onion Soup au Gratin.

I then made a roux with butter, flour, milk, heavy cream, and a variety of cheeses. For this first attempt I used a combination of Cabot Alpine Cheddar, Dubliner, and Jarlsburg. Again, I didn’t measure anything, but would guess I used 2 tablespoons butter melted in the saucepan, then added 2 tablespoons flour and mixed before slowly adding approximately 2 cups milk and 1/2 cup heavy cream, stirring continuously. When that had thickened I added about 1 cup of diced mixture of the cheeses and stirred until the cheese melted.

Next I poured the roux over the potatoes in the baking dishes and finished it with a mixture of bread crumbs and grated cheeses sprinkled over the top.

Bake them in a 375 degree oven for approximately 45 minutes (until they are bubbly and the crust is browned).

I gotta’ say – it was a scrumptious dinner!

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