Easy Scalloped Potatoes Recipe Natashaskitchen Slowly add milk and then heavy cream, whisking until thick and creamy. make sure to add the milk and cream very slowly and whisk continuously. add in cheese, salt, and pepper. mix until combined. this is your bechamel sauce. place half the potatoes and onions in a baking dish and sprinkle with salt and pepper. In two greased 13x9 in. baking dishes, layer potatoes and onions. combine the flour, soup and milk until blended; pour over each baking dish. season with salt and pepper. cover and bake at 325° for 1 1 4 to 1 1 2 hours or until potatoes are tender. uncover; cool for 30 minutes.
Printable Recipe For Scalloped Potatoes Preheat the oven to 375 f and butter a 9 by 13 inch casserole dish or a shallow 3 quart casserole dish. 2. melt 1 tablespoon butter in a small saucepan over medium low heat and add the shallot and. Step 1: make the sauce. heat your oven to 350°f. while it’s coming to temperature, melt the butter in a small saucepan. combine the flour, salt and pepper, and stir the flour mixture into the butter to make a smooth, lump free roux. gradually whisk in the cold milk. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. continue cooking for an additional 1 2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (avoid letting it reach a boil.) then remove from heat and set aside. layer the potatoes. Spray 9x13 baking pan with nonstick spray. in a food processor, mince onion, slice potatoes ¼ inch thick, and shred cheese, making sure to clean out the processor bowl in between ingredients. melt butter over medium to medium high heat in a deep pot. add onion and cook for 4 minutes or until soft.
Scalloped Potatoes Recipe Tested And Perfected Cooking Classy Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. continue cooking for an additional 1 2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (avoid letting it reach a boil.) then remove from heat and set aside. layer the potatoes. Spray 9x13 baking pan with nonstick spray. in a food processor, mince onion, slice potatoes ¼ inch thick, and shred cheese, making sure to clean out the processor bowl in between ingredients. melt butter over medium to medium high heat in a deep pot. add onion and cook for 4 minutes or until soft. Grease a 9×13 inch baking dish and set aside. to make the sauce, in a large saucepan, melt the butter over medium low heat. add the onion and garlic and cook until the onion begins to soften, about 3 to 4 minutes. stir in the flour and cook for 2 minutes more. combine the milk and broth. Add the garlic, thyme, salt, and pepper and cook, whisking often, for 2 to 3 minutes, or until the sauce lightly coats the back of a spoon. remove from the heat. layer half of the potatoes at the bottom of the prepared baking dish. top with half the onion, then half the sauce and 1 cup of the cheese.
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