Scalloped Potatoes

1h 2m
Serves 1
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Directions

  1. 1Saute the shallots with a pinch of kosher salt in quarter cup unsalted butter over medium-low heat for 2 to 3 minutes.
  2. 2Add the garlic and saute until fragrant.
  3. 3Stir in 3 tablespoons of all-purpose flour and cook for 30 seconds.
  4. 4Pour in a quarter cup of Chardonnay, stirring until it thickens into a paste.
  5. 5Gradually whisk in 2 and a half cups of whole milk and kosher salt to taste.
  6. 6Add 2 tablespoons of thyme and bring the mixture to a gentle bubble, then reduce to a simmer.
  7. 7Cook the sauce for 10 minutes to remove the raw flour flavor, stirring occasionally to prevent sticking.
  8. 8Clean the russet potatoes thoroughly.
  9. 9Slice the potatoes very thinly.
  10. 10Generously salt the sliced potatoes.
  11. 11Blanch the potatoes until par-cooked for 2 minutes.
  12. 12Remove the potatoes from the water and place them on a clean kitchen towel to dry.
  13. 13Butter a casserole dish.
  14. 14Coat the potato slices in the prepared bechamel sauce.
  15. 15Arrange the coated potato slices tightly in the casserole dish.
  16. 16Sprinkle 2 cups of shredded Gruyere cheese over the potatoes.
  17. 17Cover the casserole dish tightly with foil.
  18. 18Bake at 375 degrees Fahrenheit for 30 minutes, or until the potatoes are tender.
  19. 19Remove the foil from the casserole dish.
  20. 20Increase the oven temperature to 425 degrees Fahrenheit.
  21. 21Continue baking for 20 minutes, or until the top is browned and bubbly.
  22. 22Let the scalloped potatoes set for 15 minutes before serving.

Ingredients

  • Organic cloves
  • 3 large minced shallot
  • 0.25 cup unsalted butter
  • 1 pinch kosher salt
  • garlic
  • 3 tablespoons all purpose flour
  • 0.25 cup Chardonnay
  • 2.5 cups whole milk
  • kosher salt
  • 2 tablespoons thyme
  • russet potatoes
  • kosher salt
  • 2 cups shredded Gruyere

Equipment

casserole dishkitchen towel

Tips

  • Par-cooking and salting the blanching water generously is key for best flavor and even cooking when baking.

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