Scalloped Potatoes

62 mins
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. 2Saute the shallots with a pinch of kosher salt in quarter cup unsalted butter over medium-low heat for 2 to 3 minutes.
  3. 3Saute the shallots with a pinch of kosher salt in quarter cup unsalted butter over medium-low heat for 2 to 3 minutes.
  4. 4Add the garlic and saute until fragrant.
  5. 5Add the garlic and saute until fragrant.
  6. 6Add the garlic and saute until fragrant.
  7. 7Stir in 3 tablespoons of all-purpose flour and cook for 30 seconds.
  8. 8Stir in 3 tablespoons of all-purpose flour and cook for 30 seconds.
  9. 9Stir in 3 tablespoons of all-purpose flour and cook for 30 seconds.
  10. 10Pour in a quarter cup of Chardonnay, stirring until it thickens into a paste.
  11. 11Pour in a quarter cup of Chardonnay, stirring until it thickens into a paste.
  12. 12Pour in a quarter cup of Chardonnay, stirring until it thickens into a paste.
  13. 13Gradually whisk in 2 and a half cups of whole milk and kosher salt to taste.
  14. 14Gradually whisk in 2 and a half cups of whole milk and kosher salt to taste.
  15. 15Gradually whisk in 2 and a half cups of whole milk and kosher salt to taste.
  16. 16Add 2 tablespoons of thyme and bring the mixture to a gentle bubble, then reduce to a simmer.
  17. 17Add 2 tablespoons of thyme and bring the mixture to a gentle bubble, then reduce to a simmer.
  18. 18Add 2 tablespoons of thyme and bring the mixture to a gentle bubble, then reduce to a simmer.
  19. 19Cook the sauce for 10 minutes to remove the raw flour flavor, stirring occasionally to prevent sticking.
  20. 20Cook the sauce for 10 minutes to remove the raw flour flavor, stirring occasionally to prevent sticking.
  21. 21Cook the sauce for 10 minutes to remove the raw flour flavor, stirring occasionally to prevent sticking.
  22. 22Clean the russet potatoes thoroughly.
  23. 23Clean the russet potatoes thoroughly.
  24. 24Clean the russet potatoes thoroughly.
  25. 25Slice the potatoes very thinly.
  26. 26Slice the potatoes very thinly.
  27. 27Slice the potatoes very thinly.
  28. 28Generously salt the sliced potatoes.
  29. 29Generously salt the sliced potatoes.
  30. 30Generously salt the sliced potatoes.
  31. 31Blanch the potatoes until par-cooked for 2 minutes.
  32. 32Blanch the potatoes until par-cooked for 2 minutes.
  33. 33Blanch the potatoes until par-cooked for 2 minutes.
  34. 34Remove the potatoes from the water and place them on a clean kitchen towel to dry.
  35. 35Remove the potatoes from the water and place them on a clean kitchen towel to dry.
  36. 36Remove the potatoes from the water and place them on a clean kitchen towel to dry.
  37. 37Butter a casserole dish.
  38. 38Butter a casserole dish.
  39. 39Butter a casserole dish.
  40. 40Coat the potato slices in the prepared bechamel sauce.
  41. 41Coat the potato slices in the prepared bechamel sauce.
  42. 42Coat the potato slices in the prepared bechamel sauce.
  43. 43Arrange the coated potato slices tightly in the casserole dish.
  44. 44Arrange the coated potato slices tightly in the casserole dish.
  45. 45Arrange the coated potato slices tightly in the casserole dish.
  46. 46Sprinkle 2 cups of shredded Gruyere cheese over the potatoes.
  47. 47Sprinkle 2 cups of shredded Gruyere cheese over the potatoes.
  48. 48Sprinkle 2 cups of shredded Gruyere cheese over the potatoes.
  49. 49Cover the casserole dish tightly with foil.
  50. 50Cover the casserole dish tightly with foil.
  51. 51Cover the casserole dish tightly with foil.
  52. 52Bake at 375 degrees Fahrenheit for 30 minutes, or until the potatoes are tender.
  53. 53Bake at 375 degrees Fahrenheit for 30 minutes, or until the potatoes are tender.
  54. 54Bake at 375 degrees Fahrenheit for 30 minutes, or until the potatoes are tender.
  55. 55Remove the foil from the casserole dish.
  56. 56Remove the foil from the casserole dish.
  57. 57Remove the foil from the casserole dish.
  58. 58Increase the oven temperature to 425 degrees Fahrenheit.
  59. 59Increase the oven temperature to 425 degrees Fahrenheit.
  60. 60Increase the oven temperature to 425 degrees Fahrenheit.
  61. 61Continue baking for 20 minutes, or until the top is browned and bubbly.
  62. 62Continue baking for 20 minutes, or until the top is browned and bubbly.
  63. 63Continue baking for 20 minutes, or until the top is browned and bubbly.
  64. 64Let the scalloped potatoes set for 15 minutes before serving.
  65. 65Let the scalloped potatoes set for 15 minutes before serving.
  66. 66Let the scalloped potatoes set for 15 minutes before serving.

Ingredients

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