Scalloped Potatoes
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 cup
All-Purpose Flour2 cups
Chicken Broth910 g
Potatoes (boiling)1 cup
Bread Crumb (fresh)Directions:
1
Preheat oven to 350°F
2
And butter a 2-quart shallow baking dish
3
In a heavy saucepan melt butter over moderately low heat and whisk in flour
4
Cook roux, whisking, 3 minutes and add broth in a stream, whisking
5
Bring sauce to a boil, whisking, and simmer, whisking, until thickened, about 2 minutes
6
Remove pan from heat and whisk in cheese and salt and pepper to taste, whisking until cheese is melted
7
Peel potatoes and slice about 1/8 inch thick
8
In prepared baking dish make 5 layers each of potatoes and sauce, beginning with potatoes and ending with sauce
9
Scalloped potatoes may be prepared up to this point 2 hours ahead and kept covered
10
Sprinkle bread crumbs on top and bake, uncovered, in oven 1 hour, or until potatoes are tender and top is golden
11
Preheat oven to 350°F
12
And butter a 2-quart shallow baking dish
13
In a heavy saucepan melt butter over moderately low heat and whisk in flour
14
Cook roux, whisking, 3 minutes and add broth in a stream, whisking
15
Bring sauce to a boil, whisking, and simmer, whisking, until thickened, about 2 minutes
16
Remove pan from heat and whisk in cheese and salt and pepper to taste, whisking until cheese is melted
17
Peel potatoes and slice about 1/8 inch thick
18
In prepared baking dish make 5 layers each of potatoes and sauce, beginning with potatoes and ending with sauce
19
Scalloped potatoes may be prepared up to this point 2 hours ahead and kept covered
20
Sprinkle bread crumbs on top and bake, uncovered, in oven 1 hour, or until potatoes are tender and top is golden