If you want to make a side dish to impress your family and friends, this scalloped potatoes recipe is the way to go.
After a really long week at work, nothing takes my mind off the stress than cooking and baking. I feel bad for neglecting my blog for such a long time and I feel like I’m not updating as much as I could. This is partially due to my busy work schedule, and partially due to the fact that when the weekend finally rolls around, I’m so exhausted that all I want to do is relax and do nothing. Not to mention, adulting nowadays consist of hanging out with family and friends so we don’t cook at home as much since we usually go out to eat.
I guess you could argue that we could cook for them but our condo is pretty small and it’s hard to accommodate a lot of people.
Since we were entertaining family this weekend, I was motivated to think of a dinner menu which we don’t normally cook. Instead of having mashed or baked potatoes with our steak, I decided to make scalloped potatoes instead. Besides, we bought all this whole milk as it was on sale last week that it made sense to use it up before it went bad.
To find out how to make this dish, refer to the recipe below:
In a small sauce pan over medium high heat, melt the butter and stir in the flour to make a roux. Stir for a few minutes unill it thickens and turns as light nutty brown in color.
Add the cold milk, stirring with a whisk to eliminate any lumps.
Season with salt, nutmeg, freshly ground pepper, and smoked paprika.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Once the sauce has thickened, stir in the cheese.
In a lightly greased 13 x 9 rectangular baking tray, layer the thinly sliced potatoes all over the bottom of the baking tray.
Pour a thin layer of the sauce over the potatoes. Then, repeat with a second layer of potatoes and cheese sauce. Continue until you've used up all your potatoes/sauce.You may top the rest of the potatoes with an extra layer of grated cheese if you wish.
Bake uncovered for about 1 hour at 350°F or until the top is golden brown.
Garnish with a few sprigs of fresh thyme and serve immediately.