Thursday, November 19, 2015

Scallop Potatoes Au Gratin

"Scentsational Sides", is the theme for this week at I Heart Cooking Clubs (IHCC), it's sensational side dishes that makes the meal other than the main dish, yes I agree! I've made Scallop Potatoes Au Gratin, and when it was served, we could not decide whether to taste which one first, this side dish or the main dish of roasted chicken legs. While we love roasted chicken, the Scallop Potatoes looks so golden and cheesy delicious. Side dishes like this is good enough to eat it on its own!

Simple and easy to make. Yellow potatoes are peeled, even though recipe says otherwise, and sliced thinly, boil until just tender, about 8 to 10 minutes. Drain and set aside. Prepare the sauce by making the roux, heating the milk and flour until the flour is dissolved. Sprigs of thyme and garlic are added and stir until the mixture has thickened. Remove from heat, discard the thyme sprigs and add some cheese and salt to taste, stirring until the cheese is melted. Arrange half the potatoes in a greased baking dish, pour half of the cheese sauce evenly. Arrange the remainder potatoes over and top with the remaining sauce. Scatter shredded cheese all over, bake until bubbling about 20-25 minutes. Set under the broiler on high until the cheese is golden browned, about 2 minutes.

Creamy, cheesy, delicious!

Scalloped Potatoes Au Gratin
(adapted from "Comfort Food Fix", Ellie Krieger)
Makes 8 servings
Nonstick cooking spray
3 pounds yellow potatoes, like Yukon Gold, unpeeled, sliced into 1/8-inch slices
3 cups cold low-fat (1%) milk
1/4 cup all-purpose flour
2 cloves garlic, minced
1 large or 2 small sprigs thyme
1-3/4 cups grated Gruyere cheese (6 ounces) (I use Mozzarella)
1-1/2 teaspoon salt

Preheat the oven to 350F, Spray a 2-quart shallow baking dish with cooking spray.
Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain, set aside, and allow to cool slightly.
Place the milk and flour into a large saucepan and whisk until the flour is dissolved. Add the garlic and thyme and heat over medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes. Remove from the heat and discard the thyme sprig. Add the salt and 1 cup cheese, stirring until the cheese melted.
Arrange half of the potatoes in the baking dish. Pour over half of the cheese sauce. Add the remaining potatoes and top with the remaining sauce. Sprinkle with the remaining 3/4 cup cheese and bake until bubbling, about 25 minutes. Set under the broiler and broil on high until the top is browned, about 2 minutes.

This post is linked to I Heart Cooking Clubs (IHCC), the theme for this week
Scentsational Sides

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  1. The scalloped potatoes look really delicious and elegant. I've never had much luck when I've tried similar dishes, but obviously, I'm going to have to make this dish.

  2. This is about my favorite way of making potatoes, although I have never used Gruyere cheese in it. It sounds delicious and is a must try. Thanks for sharing, Joyce!

  3. Cheese and potato are best friends! This looks droolworthy, Joyce.

  4. I love scalloped potatoes. What a delicious comfort dish and the thyme really kicks these up a notch.

  5. wow wow wow, look at those nicely browned cheese... oh scallop just sounded perfect with this dish! yummy!

  6. Looks so good & yummy . This is our all time favourite sidedish & I used Gruyere cheese most of the time . YUMMY ;)

  7. OH MY....that is one gorgeous looking dish of very cheesy potatoes! They look amazing. I've been wanting to make this recipe and you have me sold. It's now moving to the top of the list:)

  8. You can't go wrong with scalloped potatoes. Another one to add to my to-do list.

  9. Baked cheesy potatoes - anytime! :D

  10. I adore scalloped potatoes and these look perfectly cheesy and delicious. Your picture makes me want to lick the screen! ;-)

  11. Reading the post and seeing the cheesy gratin is almost as good as making and tasting one myself. Good selection for a sensational side.