Lunch: Golden Scalloped Potatoes

Recipe by Kemp Minifie Think of this as a streamlined and guilt-free version of scalloped potatoes. It's a toss-and-dump dish, in which I toss sliced potatoes with a little melted butter, dump them in a dish, then cover them with milk—healthier than heav

Ingredients

2 pounds medium to large boiling potatoes, such as Yukon gold (see Cooks' Notes)
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
Salt
Freshly ground black pepper
2 cups milk
4 ounces sharp Cheddar or Gruyère, coarsely grated (1 cup; optional)
Special equipment: Mandoline or vegetable slicer; 2-quart flameproof shallow baking dish (not glass)

Instructions

Heat oven to 375 °F with rack in middle. Butter baking dish.
Peel and thinly slice potatoes into a large bowl and toss with butter. Spread potatoes in an even layer in the baking dish.
Put flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan and slowly whisk in milk until the mixture is smooth.
Bring milk mixture just to a boil over medium heat, whisking constantly (it will thicken slightly), and pour it over the potatoes. Cover pan tightly with foil and bake in oven until potatoes are tender, 35 to 40 minutes.
Remove foil and sprinkle with cheese, if using. Reset oven to broil and broil potatoes, about 4 to 5 inches from heat, until browned and bubbling, 2 to 3 minutes.

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