Yukon Scalloped Potatoes

 

Ever wonder what the difference is between au gratin and scalloped potatoes? Allow me to put an end to your curiosity. Both dishes contain thinly-sliced potatoes;
however, au gratin potatoes contain much more cheese between the layers; whereas scalloped potatoes are made with a cream sauce and topped with cheese.

I personally prefer these Yukon Scalloped Potatoes over all others. Why? The garlicky, decadent cream sauce poured over buttery Yukon Gold potatoes
seals the deal for me and mine; they’re truly incredible.

 
 
YSP
 
 

Essentials

6 YUKON GOLD POTATOES

2 TABLESPOONS BUTTER

2 CLOVES GARLIC, FINELY MINCED

2 TABLESPOONS ALL-PURPOSE FLOUR

2 CUPS MILK

1 TEASPOON SEA SALT

1/2 TEASPOON BLACK PEPPER

1/2 CUP PARMESAN CHEESE, FINELY SHREDDED

Directions

  1. Preheat oven to 350-degrees Fahrenheit.

  2. Peel and wash potatoes; slice into thin slices using a mandolin or chef’s knife.

  3. Place sliced potatoes into an oval baking dish; not having corners helps the potatoes to cook evenly.

  4. In a large skillet over medium heat, add butter and allow it to completely melt; add minced garlic.

  5. Sauté garlic for 2-3 minutes and add flour; whisk well to create a paste.

  6. Add milk, salt, and pepper; whisk until well-combined.

  7. Bring mixture to a boil; allow to boil for 3-4 minutes while whisking.

  8. Turn off the heat and continue to whisk as sauce thickens into a cream sauce.

  9. Pour sauce over sliced potatoes and top evenly with parmesan cheese.

  10. Bake for one hour and serve hot.

 
 

x, Melissa

 
PotatoesMelissa ChildressYukon Gold, Cheese, Baked