Scalloped Potatoes with Gruyère and Cheddar
Equipment
Ingredients
Main Ingredients
Yukon Gold potatoes (washed)
5 piece
butter (room temperature)
113 g
onion (diced)
1 piece
garlic (minced)
5 clove
all-purpose flour (measured)
30 g
heavy cream (cold)
340 g
chicken stock (room temperature)
340 g
fresh rosemary (chopped)
1 tsp
nutmeg (ground)
0.5 tsp
cayenne pepper (ground)
0.5 tsp
cheddar cheese (shredded)
60 g
Gruyère cheese (shredded)
60 g
chives (chopped)
2 tbsp
Instructions
Preheat oven
Preheat the oven to 190°C and prepare a baking dish.
Slice potatoes
Wash and thinly slice the Yukon Gold potatoes into 3mm rounds.
Make the roux
Melt butter in a pan, add diced onion and cook until softened. Add minced garlic and cook 1 minute more. Stir in flour to form a roux.
Make the sauce
Gradually whisk in heavy cream and chicken stock. Add rosemary, nutmeg, cayenne, and kosher salt. Simmer until thickened.
Assemble the dish
Layer half the potato slices in the baking dish. Pour half the sauce over, then repeat with remaining potatoes and sauce. Top with shredded cheeses.
Bake
Cover with foil and bake at 190°C for 40 minutes. Remove foil and bake 15 minutes more until potatoes are tender.
Broil cheese topping
Switch to broil setting. Top with additional Gruyère and broil 2-3 minutes until golden and bubbly.
Garnish and serve
Remove from oven, sprinkle with chopped chives, and serve hot.
Original recipe
Storage
Best reheated in oven to restore crispy top. Add a splash of cream when reheating to restore creaminess.
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