Baking Dish - A 9x13 baking dish is the perfect size for this side dish recipe.Knife - A sharp knife helps to easily cut the potatoes into thin slices.Cutting Board - A cutting board is necessary when cutting the potatoes into thin slices.Potato Peeler - A good potato peeler helps to easily peel the potatoes.Cheese Grater - A box cheese grater helps to easily shred the cheese for the cheese sauce.Spices - Garlic, salt and pepper enhance the flavors of the dish.Ĭomplete list of ingredients and amounts is located on the recipe card below.You can use regular unbleached flour or a gluten-free flour blend. Flour - The flour helps thicken the cheese sauce. Milk - Milk helps create the creamy cheese sauce that coats the potatoes.We use cheddar and Colby Jack in this recipe and recommend shredding your own cheese. Cheese - A blend of cheese is crucial for a creamy and rich cheese sauce.Onion - A finely diced yellow onion adds extra flavor to the dish.Russet Potatoes - We recommend using Russet potatoes for this recipe, because their high starch content results in tender potatoes and a thick cheese sauce.This cheesy potato dish is made with thinly sliced russet potatoes smothered in a creamy, rich cheese sauce and baked until the potatoes are tender and married with the cheese. We love making this dish as part of our Easter Menu and it is also a great side to serve with a summer cookout. These cheesy scalloped potatoes are a classic side dish recipe perfect for a holiday meal and summer cookout. We love serving this side dish for a holiday meal, like Easter dinner and also as a side for cookouts during the summer. This one would rank right up there with those.These cheesy scalloped potatoes are a classic side dish recipe made with thinly sliced potatoes cooked in a thick and creamy cheese sauce. I have done a few of Ruth’s Chris copycat dishes like Ruth’s Chris Copycat Sweet Potato Casserole, Ruth’s Chris Copycat BBQ Shrimp or Copycat Ruth’s Chris Shoestring Fries, just to name a few. Leftovers also freeze well to make a quick yummy side again for another day. Reminds me of something you would get at a nice steak house like Ruth’s Chris. This spring/summer when you have a cooler day pop these into the oven, man, they would go crazy good with a steak. You can always place a lid or foil on them if the potatoes are still not tender but the top is browning too much. Scalloped potatoes have to bake in a hotter oven like 400F and for a good hour or so. The key for me to make great scalloped potatoes is to layer them! Potatoes, cheesy sauce, more potatoes more sauce and then more cheese. Keep the spices fairly simple though, salt, pepper, paprika, and garlic are all you need.Ī quick sprinkle of parsley gives the dish the added color in the end. With this, you are just amping up the flavor profile even more. I like adding some chicken stock in place of some of the milk. Why wait for the holidays when you can dive right into this at any time. I am using 3% milk though instead of cream and this gives you perfect saucy satisfying potato with a few lower calories but with all that cheese it is kind of a losing battle!! For The Holidays or Anytime I have tried to lighten up scalloped potatoes and you kind of end up with a watery mess. Is there anything better than cheddar and potatoes to make you feel all wonderful inside? A true indulgence that is worth every calorie. You must agree that this is very tantalizing looking. Whether it is cheese, breadcrumbs, egg or butter, all of them give you a gorgeous browned appetizing topping to first appeal to the eyes! Gratin is a great technique to make a dish look over the top delicious.
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