Scalloped Potatoes

Scalloped Potatoes is a perfect side dish to enhance any meal, whether it be a holiday dinner alongside a turkey or ham, to around the family table in the middle of the week. Potatoes, onions, chives and a creamy white bechamel sauce, layered and baked until golden brown. Once you learn this basic technique, you can add your own variations of ingredients and make it yours. Additions like bacon and ham can spice it up. The recipe is included below and links to items to help you make our first batch of scalloped potatoes, and to get some new kitchen gadgets.

Scalloped Potatoes Recipe
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Equipment:
9 x 13 baking pan
Mandolin
Cutting board
Chef knife
Sauce pan
Whisk
Ladle
Aluminum Foil

Ingredients:
2 1/2 – 3 lbs. potatoes (You can peel if desired, though it’s not necessary for a thinner skinned potato. You can use any potato you like – white, Yukon gold, Eastern)
1 large onion
Chives (1 pack)
2 sticks butter (salted or unsalted) plus 2 tablespoons for pan
16 tablespoons flour
1/2 gallon whole milk
1 tsp grated nutmeg
Salt & Pepper

Preheat oven to 375 degrees.

Grease the baking dish with the 2 tablespoons of butter.

Prepare the vegetables:
Set the mandolin in between 1/8 and 1/4 inch and slice the potatoes.
Using a chef knife, slice the onion and chop the chives

In the sauce pan, melt the butter over medium-low heat. Add the flour and stir with the whisk until combined. Cook for 30 seconds to a minute to cook off the raw flour taste. Slowly add the milk, stirring constantly. (Note: You may not need the entire 1/2 gallon)
Season with salt, pepper and nutmeg. Continue to stir until thickened and velvety. If it gets too thick, add more milk until the desired consistency. Turn off the heat when desired thickness is reached.

In the baking pan, place a layer of potatoes, then onions, chives and some of the sauce. Add a pinch of salt and healthy grinding of pepper. Repeat until dish is full with the final layer being the sauce and a sprinkling of chives if any are left over.

Cover with foil and bake for 45 minutes. Remove foil and bake for another 30 minutes or until top is golden. Remove from oven and allow to rest for 15 to 20 minutes before serving.