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You want to cook the sauce until it just reaches a simmer.
Scalloped potatoes nytimes. Cover with the remaining potatoes. Then stir in the flour to form a roux and help to thicken the sauce followed by the stock milk salt pepper and thyme. The best scalloped potatoes are made with Russet potatoes.
Scalloped potatoes are a rich bake of thinly sliced potatoes filled with a creamy base and a cheesy topping. Toss the gruyère and Parm in another bowl. 3 Add the potatoes stock and cream and bring to a good not a boil simmer.
Using a large flat strainer transfer half the potatoes to an eight-cup gratin dish. The potatoes emerge beautifully browned and crisped and their flavor is sensational. Cover reduce heat to medium-low and.
Creamy with a cheesy topping scalloped potatoes can easily play side dish to almost any main course. Creamy Scalloped Potatoes are a tender creamy and so delicious comforting dish. How To Make Scalloped Potatoes.
You can also use red or yukon gold potatoes but the starch content is different for these and will produce a slightly different result. Peel both kinds of potatoes then use a handheld mandoline slicer or a sharp. Preheat the oven to 375 degrees.
Sprinkle with nutmeg pepper half the cream and half the cheese. In this side dish thinly sliced potatoes and onions are layered in an easy homemade cream sauce and baked until tender golden and bubbly. Preheat oven to 325 degrees with a rack set in the lower third of oven.
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