Skillet Scalloped Potatoes
Skillet Scalloped Potatoes
I found this recipe on a blog called “Host the Toast.” You have to try this. More work than many of the other sides listed here, but worth the effort. Since it bakes for an hour, make these before you start your main so they will be ready on time.
Servings
3-4
Prep time
1 hr 45 min
Ingredients
- 6 medium Yukon Gold potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 ½ – 2 cups shredded Gruyere cheese
- 2 cloves garlic, minced
- 1 sprig thyme
- Salt and pepper, to taste
Preparation
Preheat oven to 400°.
Heat a 9 inch skillet over medium heat. Add the butter and reduce heat to low. Once the butter melts, add in the flour and whisk for 30 seconds. Add in the garlic, thyme, a pinch of salt and pepper, and whisk in the milk until smooth. Remove the skillet from the heat and pour the milk mixture into a separate bowl.
Arrange the sliced potatoes in the skillet in an overlapping spiral pattern. Season each layer with a bit of salt and pepper, and sprinkle cheese between every layer of the potatoes.
Pour the milk mixture over the potatoes and then cover the top layer of potatoes with the remaining cheese.
Cover with foil and bake for 1 hour. Remove the foil and bake for 5-10 minutes until the top is golden.
Let cool for 5-10 minutes and then serve!
Source:
Adapted from Host the Toast – A Kitchen Kaper’s Blog
