a recipe for scalloped potatoes

Au Gratin Potatoes - Easy Scalloped Potatoes- سأوضح لكم اليوم كيفية صنع البطاطس.,يبدو الأمر خياليًا

Natashas Kitchen

Updated on Jan 18,2023

Au Gratin Potatoes - Easy Scalloped Potatoes

- سأوضح لكم اليوم كيفية صنع البطاطس.,يبدو الأمر خياليًا ، لكنه سهل جدًا.,إنه أيضًا دسم ، جبني ، ولذيذ جدًا.,تحقق من هذا.,(موسيقى مبهجة لطيفة),(همهمات) مرحبًا ، الجميع.,إنها ناتاشا من natashaskitchen.com.,بطاطس غراتان.,يبدو خياليًا ،,لكنها في الأساس عبارة عن بطاطس سكالوب بالجبن.,إنه حقًا سهل الصنع.,تأتي معًا بسرعة كبيرة ،,خاصة إذا كانت لديك الأدوات المناسبة ، فابق على اتصال.,سأعلمك كل ما تحتاج إلى معرفته,لصنع بطاطس جراتان. (يضحك),من الممتع أن أقول ، على الرغم من أنني ربما أفسد الأمر.,إذا كنت تعرف الطريقة الصحيحة لنطقها ،,اسمحوا لي أن نعرف في التعليقات.,وأنا جائع جدًا وأشتاق إلى بعض البطاطس ،,اذا هيا بنا نبدأ.,أيضًا ، إذا لم تكن قد قمت بذلك بالفعل ،,تأكد من النقر أدناه للاشتراك ،,وعندما تفعل ذلك ، اضغط على رمز الجرس الصغير هذا,لذلك ستتلقى إشعارات في كل مرة ننشر فيها وصفة جديدة.,بالإضافة إلى ذلك ، نحن نلعب لعبة.,اسمحوا لي أن أعرف أين بقعة Sharky في الفيديو.,لقد قمنا بإخفائه.,فقط اسمحوا لي أن أعرف في التعليقات عندما تراه وأين.,هيا بنا نقوم بذلك. سنبدأ ببعض التحضير السريع.,سخني الفرن على حرارة 350 درجة فهرنهايت.,ثم زبدة 3 كوارت أو 9 × 13 بوصة كسرولة.,بمجرد أن يتم دهنها بالزبدة بسخاء ، اتركها جانبًا.,امض قدمًا وابشر الجبن حتى يصبح جاهزًا,كلما تحتاجه.,ستحتاج إلى كوبين من جبن Gruyere المبشور.,هذا عن كتلة ستة أونصات.,صر ذلك على الثقوب الكبيرة لمبشرة الصندوق,وإذا لم يكن لديك Gruyere ،,يمكنك استبداله بجبن الشيدر.,الآن سنصنع الصلصة ،,وأحب أن أفعل ذلك في فرن هولندي,لأننا نحتاج إلى مساحة لتقليب البطاطس في النهاية.,ضع الفرن الهولندي أو قدر الحساء على نار متوسطة,وتذوب في أربع ملاعق كبيرة من الزبدة غير المملحة.,أضف 1/4 كوب دقيق ،,واخفقيها معًا لمدة دقيقتين حتى تصبح ذهبية اللون.,أثناء الخفق باستمرار ، اسكب الحليب تدريجيًا ،,تليها كريمة الخفق الثقيلة.,أضف الآن الملح والفلفل الأسود المطحون حديثًا ،,بودرة البصل. ومسحوق الثوم.,استمر في الخفق حتى تتكاثف الصلصة.,ثم ابعده عن الحرارة,ويقلب في نصف الجبن المبشور.,اخفقيها معًا حتى تذوب الجبنة,ودمجها في الصلصة.,هذا هو الوقت المناسب لتذوق الصلصة,ويضاف المزيد من الملح والفلفل إذا لزم الأمر.,صلصتنا جاهزة.,أنا فقط سأغطي ذلك,واتركيه جانبًا لإبقائه دافئًا أثناء تحضير البطاطس.,يمكنك تقشير البطاطس ،,أو إذا كنت تفضل ترك الجلد ،,استخدم فرشاة لفرك السطح الخارجي للبطاطس.,الآن تريد تقطيع البطاطس إلى شرائح رفيعة ،,وهناك عدة طرق للقيام بذلك.,الطريقة القديمة هي فقط استخدام السكين ،,وأنا أحب سكين سانتوكو,لأنه يحتوي على نتوءات في النصل,التي تمنع البطاطس من الالتصاق بالسكين.,بعد ذلك ، يمكنك استخدام محضر الطعام ،,وهذه في الواقع طريقتي المفضلة لتقطيع البطاطس,لأنه سريع للغاية ويشعر بأنه أكثر أمانًا.,اضبط الشفرة على شريحة رفيعة,ثم قم بإدخال البطاطس في النطاط.,سيعطيك هذا بطاطس مقطعة إلى شرائح رفيعة ومتجانسة بسرعة.,تريد التأكد من الحصول على تلك البطاطس,بسمك 1/8 بوصة.,سيضمن إبقائها مقطعة إلى شرائح رفيعة الخبز المتساوي.,الآن ، أخيرًا وليس آخرًا ، يمكنك استخدام آلة تقطيع الماندولين,وقم فقط بضبطه على سمك 1/8 بوصة.,أحب أن أقطع رأس البطاطس,وأرفقه بحامل الطعام,فقط للحفاظ على أصابعي آمنة.,ثم قطعي البطاطس إلى شرائح رفيعة.,سأحرص على ترك روابط لكل أدوات المطبخ هذه,التي أستخدمها وأحبها.,يمكنك العثور عليها في ملاحظات الوصفة.,لإنهاء ذلك ، سأعود إلى معالج الطعام الخاص بي,لأنه حقًا هو المفضل لدي.,إنه الأسرع,ويشعر بأنه الطريقة الأكثر أمانًا لتقطيعها.,أحب ذلك في هذا النموذج الذي أستخدمه ،,يمكنك ضبط النصل,لضبط سمك الشرائح الخاصة بك.,هذا حرفيا يقطع كل شرائح البطاطس,في دقيقتين.,وهذه قصة حب معالج الطعام الخاص بي. (يضحك),إنها هدية عظيمة.,إذا لم يكن لديك واحد بالفعل ،,يمكنك وضعه في قائمة أمنياتك في العطلة.,حسنًا ، نحن جاهزون لاستخدام صلصة الكريمة تلك.,سأقوم بتحريكه سريعًا,لأنه كان جالسًا لمدة دقيقة.,أضف الآن كل البطاطس.,قلبي البطاطس مع الصلصة باستخدام ملعقة.,أنت فقط تريد التأكد من أنها مغطاة بشكل متساوٍ.,أحب الحصول على الصلصة بين الشرائح.,سيضمن ذلك أن تكون كل قضمة بذيئة ولذيذة جدًا.,انقل البطاطس المقلية,في طبق خزفي بالزبدة ،,وتوزيعها بالتساوي في المقلاة.,بمجرد تسوية الجزء العلوي ،,رشي الكوب المتبقي من الجبن المبشور.,إضافة الجبن في الأعلى يخلق قشرة ذهبية وجبنة,التي تسد العصائر الفقاعية تحتها.,الآن ، قم بتغطية الجزء العلوي بإحكام برقائق.,هذا سوف يعزز حتى الطهي.,وتريد خبز ذلك في وسط فرن مسخن مسبقًا,عند 350 درجة فهرنهايت لمدة 60 دقيقة.,بعد ذلك ، ستحتاج إلى إزالة الرقاقة المعدنية,واستمر في الخبز لمدة 15 إلى 30 دقيقة أخرى,أو حتى تنضج البطاطس عند ثقبها بالشوكة.,للحصول على قشرة بنية ذهبية ،,يمكنك أيضًا الشواء لمدة دقيقة إلى دقيقتين في النهاية.,اتركي ذلك خارج الفرن لمدة 15 دقيقة قبل التقديم.,(يضحك) أين معجبي البطاطا؟,(يضحك) آه ، نحن نحب البطاطس هنا ،,ولدينا الكثير من وصفات البطاطس على موقعنا.,لذا إذا كنت تحب البطاطس (يضحك),من المؤكد أن يصبح هذا مفضلًا جديدًا.,وأنا مستعد للبحث في هذا الأمر.,لكن قبل أن أفعل ،,أحب أن أضيف القليل من الثوم المعمر للتزيين ،,فقط لأنه يمنحها القليل من اللون الباهت ،,بوب من النكهة ، كما تعلم. (يضحك),كل الحق، هنا نذهب.,(موسيقى مبهجة لطيفة),حسنًا ، لقد حان الوقت للحفر.,والشيء الجيد ، لأنني جائع.,كل الحق، هنا نذهب. وللخدمة ، فقط أخرجها.,لذا ، لدي شوكة التقديم الكبيرة هنا.,أحب الالتفاف على الحواف قليلاً لفكها,لأنها تشكل القليل من قشرة الجبن ،,التي أحب.,حسنا. أوه ، هذا الجبن هو الأفضل.,انا واحد من هؤلاء الناس,حيث لا يوجد شيء مثل الكثير من الجبن. (يضحك),حسنًا ، وجزء كبير رائع بالنسبة لي.,والبطاطس طرية تمامًا.,إذا قمت بقصها أ

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a recipe for scalloped potatoes catalogs

CREAMY SCALLOPED POTATOES - How to make SCALLOPED or AU GRATIN POTATOES Recipe
Anne Burrell's Scalloped Potato Gratin | Food Network
CHEESY SCALLOPED POTATOES! STEP BY STEP!❤
Southern Scalloped Potatoes | How To Make Scalloped Potatoes
How To Make Scalloped Potatoes - The Best Scalloped Potato Recipe #ScallopedPotatoes #Mrmakeithappen
Cheesy Scalloped Potatoes Recipe
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CREAMY SCALLOPED POTATOES - How to make SCALLOPED or AU GRATIN POTATOES Recipe

welcome i'm dorando with foods 101 today,i have a youtube request my subscriber,named linda in indiana would like to,know how to make scalloped potatoes now,to get these potatoes started you're,going to need four cups of thinly sliced,potatoes i've done this by hand but if,you'd like to use a mandolin you can do,that too it's about four potatoes this,size i have two cups of Colby and,Monterey Jack cheese 3 tablespoons of,butter 3 tablespoons of flour 2,tablespoons of minced onions one and a,half teaspoons of kosher salt 1/2,teaspoon of fresh cracked pepper and one,and a half cups of milk so let's get,this started and let's start to saute,the butter and the flour together in a,skillet or you may use a saucepan I'm,melting the butter on medium-high heat,I'm adding the flour to make a roux I'm,going to cut the flour in the butter,here for the next minute now we've got,all that raw flour flavor cooked out and,we're adding the minced onions that will,give a nice flavor to these scalloped,potatoes and next we're adding in that,cup and a half of milk,yeah yudish smell so delicious,at this time I'm adding the salt and I'm,adding the fresh cracked black pepper,now you're going to continue stirring,this until it comes to a boil its,boiling so now we're going to turn the,heat down to low and we're going to,start adding in this fabulous cheese and,we're going to make this ubi gooey,delicious cheese sauce and you're just,going to whisk this in until your cheese,has blended very beautifully into your,flour in your milk mixture here all,right now I'm just going to go ahead and,add the rest as you can see and once,this is all melted in we're going to,start layering the potatoes with this,fabulous cheese sauce and that looks,about perfect so now let's go back over,here I've drained my potatoes and the,reason I had them in water was to keep,them from oxidizing and that means I,didn't want turning brown so you want to,make sure you drain all that water off,before you start adding it into the,bottom of your 1 quart baking pin here,now I've lightly greased the bottom of,the baking pan here and once we get our,1 layer of potatoes on the bottom we're,going to use a ladle and I'm going to,ladle in this fabulous cheese sauce as,you can see and I'm only going to ladle,in half because we're going to put,another layer of potatoes on top of this,okay,that looks about right oh my gosh these,are going to be show scrumptious thing,you can have them with meatloaf you can,have them with hamburgers you can have,them with steaks they go great with,everything all right now another layer,of potatoes I've got my last layer of,potatoes and cheese sauce on and now,before we put it in that 350 degree,preheated oven for the next hour I'm,going to go ahead and put a layer of,that shredded cheese on top so now off,to the oven it goes for the next 1 hour,just took the bubbly scalloped potatoes,out of the oven I'm going to let them,cool for about 20 minutes to 30 minutes,and then I'll come back cut into it and,tell you what's gonna be like gonna give,these scalloped potatoes a try and who,dickey their nice cheesy warm hmm oh I,can already tell they're gonna be,absolutely delicious all right let's,give us a try,oh the potatoes are absolutely perfectly,tender got that cheese on there that's,still a little warm give it a try mmm,mmm,those are absolutely fantastic mmm,cheesy they're not dried out like you,can get sometimes from those Scout,potatoes nice and tender full of flavor,hey you all it's a perfect side dish,hope you give it a try I'm drawn with,foods 101 and I'll catch you next time

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Anne Burrell's Scalloped Potato Gratin | Food Network

hi everyone I am Chef Ann Burrell host,of worst Cooks in America yes I am not,one and I will help you to be not one,too what are we making today we are,making a delicious decadent cheesy,cheesy potato dish hello scalloped,potatoes Graton I mean this is like one,of those things that when I think of,grits and potatoes or scalloped potatoes,as my Upstate New York Roots makes me,want to say scalloped potatoes it makes,me think of like Christmas time or,something that's like a little bit fancy,in Holiday I mean this dish is Big it's,decadent and anything with a potato and,cheese I am on Board sign me up so we're,going to start off by making a really,yummy cheese sauce or what we could call,a sauce Mornay so to start with a sauce,Mornay we start off making a roux a roux,what is it it's butter and flour equal,parts by weight cooked together I'm,going to judge mine up a little bit I'm,going to add a little bit of diced,onions and a little bit of garlic and,then we add milk to the whole mixture so,we make a bechamel which is a very basic,classic French mother sauce and then,we're going to add a whole bunch of,cheese to it I said the c word cheese I,like me some cheese so we're going to,add cheese to that we're gonna make a,nice delicious cheesy zesty cheese sauce,that we're going to bake on top of some,sliced potatoes hello deliciousness on,Deck so I have a stick of butter that I,am going to start melting ever so gently,I'm putting a very low flame on my,butter I'm going to start to melt that,in the meantime while my butter is,melting I'm going to very finely dice,half of an onion now when we talk about,the world of cutting an onion let's talk,about how we do it all right when we,look at an onion we look at an onion we,say like most things an onion has two,ends it has the stem end that grows up,towards the sky and it has the root end,that I call the hairy end when we're,thinking about cutting an onion think,always leave the hairy end on and you,will see why so we pick up our knife we,pinch it between our thumb and four,fingers three fingers downtown so we are,really in control of this guy our other,hand we use and we act like the claw so,like this the claw always with our thumb,behind everything so it's like this if,we have our thumb out like this we have,a very distinct possibility of doing,that and that's no bueno so when I have,rolly things and my big knife and my,fingers that makes me a bit nerviosa so,I'm going to cut off this stem end check,this out,all right there we go look at that stem,end thank you for coming and look what,we have no more rolly we've stabilized,the whole issue we're going to cut our,onion in half right through the middle,right through the hairy end we're going,to save this other half or you know our,tuna fish sandwich or something tomorrow,for another purpose and then we're gonna,just focus on this half so look at we,have a corner in which to peel the onion,like a super speed demon we have our,thank you for coming ball we're the,um the the peels go right into the onion,skins when this is full we take it over,and we empty it in the garbage and then,we bring it back here keeps everything,neat and organized I am always about,having a neat and organized workstation,so my butter is melting I'm going to,turn the heat up just a Teensy bit there,there we go now I'm going to take the,tip of my knife and I'm going to slice,my onion I'm going to slice the onion to,the back but not through the back we're,not going to cut anything off no Cutty,offy and we're going to make sure all,the slices are the same size why size,does matter because we are looking for,uniform dices on this onion if I have a,piece of onion that's this big versus a,piece of onion that's that big they're,not going to cook at the same time and,that's not going to be a good thing for,our scalloped potato Graton so here we,go like this really close together on,those slices because we want a very,finely diced onion so to the back but,not through the back,so look what I have,my onion is cut but it's together but,it's cut that's what the hairy end does,it holds everybody together if you cut,the hairy end off and leave the stem end,on your onion will not behave this way,so we're going to go one time,through the middle like that and then,we're just going to rock it downtown,all right,now when we get to here and it's tall,and it's Tippy my fingers are involved,my big knife that makes me nervous so,what do I do throw this away no way I,bought the whole onion so let's use the,whole onion we just Tip It Forward again,I love that low tuck solution there we,go and we go downtown like this,and here we go you can tip it back like,that,and that and then look what we have just,the hairy and and we say thank you for,coming Harry and all right so my butter,is nice and melty it's starting to,sizzle and bubble so I'm going to add my,onions my very finely diced half an,onion right to that,I'm using my bench scrape this is my,bench and I'm scraping it and i

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CHEESY SCALLOPED POTATOES! STEP BY STEP!❤

hi everybody i'm rachel from rachel,cooks with love,today i'm going to be making some,delicious cheesy scalloped potatoes,it's a fantastic dish for thanksgiving,christmas,and really just anytime it goes really,well with so many things,and it's easy and i'm gonna show you how,to make them step by step,and i know you're gonna love it let's,get started,so these are the ingredients that i'm,gonna be using today to make my cheesy,scallop potatoes,got some onions here that i've cut into,thin little feathers like this,some all-purpose flour garlic,i'm gonna use a little bit of nutmeg,salt,pepper butter four,russet potatoes a little bit of chives,and this is for garnish i've got some,whole milk i've got some,freshly grated cheddar cheese and i've,got some freshly grated kobe jack cheese,now i had these two cheeses in the,refrigerator and i want to get rid of,them before we leave to texas,but you can use any type of cheese that,you like whichever is your favorite,so let's get started so i'm peeling my,potatoes before i slice them,now when you make scalloped potatoes you,want to go ahead and slice them really,thin,before i slice my potatoes i'm just,going to finish peeling them like this,so i've got my potatoes peeled i'm going,to finish cleaning up and get ready to,slice them,now when you slice your potatoes you can,use a knife or you can use a mandolin,but it's very dangerous because it's,super sharp,so you want to be very careful when you,use it now,i usually have a bowl like this with,water in it,so that the potatoes don't turn dark,brown but i've got them thinly sliced,like this if you can see them,see so this is about how thin you want,them,you can use a mandolin or you can just,use a regular knife,i don't take any chances without this,little guard,and that's it very easy now i'm going to,clean up my area and get started with,the next step,so i've got my temperature set a little,bit higher than,medium i'm going to put a little bit of,vegetable oil right here about a,tablespoon's worth,right here in this small skillet and i'm,going to saute,my onions until they're a nice golden,color,my onions have caramelized to a really,nice golden brown like this,i'm gonna go ahead and remove them off,the heat put them into this bowl,and just let them cool down a little bit,while i get,all my other things ready and i'm going,to set them aside,so i'm getting ready to make my cheesy,sauce so i'm going to start by making my,roux,i've got the heat set on medium,and i'm going to melt my butter,now you don't want to have your heat,real high because you don't want to burn,the butter,you just want to take your time in,making your roux,so now that my butter is nicely melted,like that,i'm slowly going to start adding in my,flour,i'll add a little bit and whisk it,now you want to take your time with this,because you do want to make sure that,you make a nice rule and that your flour,is a nice golden color because if you do,it really quick your flour will be raw,and it'll have that that real bad raw,taste,you do want your roux a real nice golden,color so take your time,continue whisking like this adding your,flour slowly a little bit at a time,until we get that real pretty golden,color we're looking for,you,and you continue whisking it,as it gets a little darker and darker,brew is a nice golden color and at this,time i'm going to add my garlic,now my garlic only needs to be in here,for about 30 seconds,and that's good,just like that i'm going to continue,whisking that around for just 30 seconds,oh that smells so good,now i'm slowly going to start adding my,milk a little bit at a time,and continue whisking it,you want to make sure that it all comes,in together,if you continue whisking it you'll get,rid of all these little lumps,you do want to do it slowly a little bit,at a time,and as you continue whisking it you'll,notice that it's going to start getting,thick,now you don't want to leave it alone,because it can stick on you,that's why it's a good idea to use a,non-stick pan,so that you don't have any trouble with,that,and that's the rest of my milk so i'm,just going to continue whisking,it around like this until it all comes,in together really,well,now i did use salted butter so i don't,want to overdo it with a salt,so i'll add a little bit at a time i'm,going to add some pepper,and you can add as much pepper and salt,as you want,and i'm going to add just a little bit,of nutmeg,just a little bit like that and the,nutmeg just gives it a fantastic taste,i'm going to continue whisking it like,this until it gets,a little thicker now this would be a,good time for you to taste it,and adjust your salt and pepper,oh my goodness that is already so,delicious i'm gonna add just a pinch,more salt,it's always better to be a little safe,than sorry,and remember that your cheese is a,little salty so you don't want to overdo,it with a salt,and it's starting to bubble as you can,see now we're starting to see the,bubbles,so now that it's starting to bubble

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Southern Scalloped Potatoes | How To Make Scalloped Potatoes

hi everyone welcome and welcome back to,my channel in today's recipe i will be,showing you guys how to make this super,rich and creamy,cheesy southern potato scallops so,delicious if you guys are interested on,seeing how it's done please keep on,watching also if you enjoy the video,don't forget to give it a thumbs up and,let's get started,all right guys we're going to start by,peeling our potatoes i will have all the,ingredients listed down below for you,guys so please check that out,i am going to be using four large,roasted potatoes for this recipe i am,going to peel it once i am done i am,going to thinly slice them now when i,said thinly make sure you thinly slice,them even though mine were a little bit,too big but if you can slice yours a,little bit thinner than mine then go,ahead,once i'm done cutting all of my potatoes,i am going to give them a nice rinse to,remove the starch then we're going to,set that aside,now it's time for me to make the roux,this is what makes this whole dish,southern i am going to make the roux,like i'm making southern mac and cheese,so i am going to melt about two,tablespoon of butter once melted i am,going to add in,one tablespoon of minced garlic allow,that to fragrance for a little bit then,you are going to add in your flour you,are going to cook the flour for about 30,seconds or until you notice that the,color is changing,and then you are going to add your milk,okay as you add in your milk make sure,to keep stirring so you don't form any,lumps or clumps you know,okay now it's time to season this sauce,right i am using onion powder garlic,powder,ground black pepper,ground white pepper creole seasoning,dry parsley,cayenne,and also i'm using some paprika for a,nice beautiful color we're going to add,that to our sauce and give it a nice,beautiful stir,from now on you should be cooking your,sauce on medium low heat because you,only need to melt your cheese okay so,now i am going in with some,cheddar cheese,you're going to stir as you go and also,i'm going to be adding some kobe jack,cheese of course you can use whatever,cheese that you do like,just,be my guest just add it in there but for,this recipe i'm only using cheddar in,kobe jack you can even add some,what you call that cheese um,pepper jack in there as well,and now this is my potatoes i am going,to make sure they're nice and dry before,i start mixing them with the sauce so,i'm going to pour the sauce over the,potatoes okay,they're not cook on or anything they're,raw potatoes i just wash them and pat,them dry so i'm going to make sure i mix,it with the sauce,and don't forget to make sure the,potatoes are well coated with the sauce,perfect now it's time for me to bake my,potatoes so i am going to be adding the,remaining of the sauce at the bottom,layer,of my baking dish then i am going to,place the potatoes right in there,basically you're going to layer them,right on top of each other,and add some cheese as you go you know,just like i'm doing,now i'm going to add a layer of cheese,you can add more you can add less you,can just do your thing at this point and,then i am going to add another layer of,the potatoes,now i'm going to add another layer of,the sauce when i tell you this roux is,so so yummy,it's super delicious y'all so what i'm,going to do next is add some more,cheddar cheese on top just like that,now i'm going to be sprinkling a little,bit of paprika on top just for a nice,color and also i like to add some dry,parsley on top just to garnish then you,are going to cover this place it in the,oven for about an hour on 375,covered once it's done you want a nice,beautiful color on there you can just,remove the foil,turn on your broiler and let the,top the cheese melt and get nice and,golden brown look how beautiful this is,i,love it,and the potatoes were nice and tender,for you oh my gosh beautiful,and look at that cheese y'all,look at that sauce that rule,i was so surprised on how delicious this,recipe came out it's just something i,came up with at the last minute and i,love love love the flavor of it i hope,you guys give this a try if you enjoyed,today's recipe give it a thumbs up also,subscribe and i will see you guys on the,next recipe bye guys

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How To Make Scalloped Potatoes - The Best Scalloped Potato Recipe #ScallopedPotatoes #Mrmakeithappen

what's up guys welcome back,today i'll be showing you one of my,absolute favorite side dishes,this is my recipe for scalloped potatoes,but before we do that,please take a quick second to subscribe,to the channel make sure to hit that,bell and enable notifications as well,all right meet me in the kitchen it's,time to make it happen in order to make,these scallop potatoes we're going to,need four to five,medium-sized russet potatoes as you see,here,these are traditional with like baked,potatoes and things like that uh they're,gonna work perfectly for this recipe,so first and foremost we want to peel,these potatoes so break out your peeler,or knife whatever you're comfortable,with,and make sure you peel each of these,potatoes oh almost lost one,if you leave a little bit of skin on,there it's not the end of the world so,you know just get most of it off,looking good and repeat that process,until all of your potatoes are peeled,next we're gonna go ahead and wash them,thoroughly with some cold water rinse,all of that dirt and stuff off of there,we're working with some nice clean,potatoes,there we go next we'll need one onion,you can use a yellow or white onion for,this doesn't really matter,we're gonna leave it whole though so,just peel the skin off of it and then,we're gonna slice it really thin,as you'll see here in just a moment,so use your sharpest knife that you have,and try to make these onion slices as,thin as possible,about like so if you own a mandolin you,can break that out and use that,just be very careful this thing is super,sharp and it's,one of the most common ways people end,up cutting themselves in the kitchen,they do make guards and things like that,for them to protect you so,you know invest in one of those if you,do have one just want to make sure you,stay nice and,safe in the kitchen we're going to use,it for our potatoes as well,mostly because we want them to be nice,and thin and all evenly sliced,we want them to cook at the same rate,and all of them to be nice and tender,is also a great way to make the best,potato chips you've ever had in your,life but,that's a recipe for another video but if,you're smart and you have some leftover,then fry them up,350 degrees all right moving on to the,star of the show,the sharp cheddar cheese use whatever,your favorite brand is i like cracker,barrel they make a pretty good product,break out your cheese shredder and shred,up the entire block of cheese there,we're gonna need one and a half cups of,shredded cheddar and then about a half,cup of mozzarella if you have it,next we're gonna make our roux if you've,been around this channel for long you,know how this works we're going in with,three tablespoons of good quality butter,along with three tablespoons of purpose,flour get in there with your rubber,spatula mix everything around until that,flour is absorbed into the butter,and forms almost like a paste like,consistency you want to cook that,mixture for about two minutes to cook,off the raw flour taste,it should look just about like so once,you get there turn the heat down to low,and then we're going to add in some dry,thyme,along with a little bit of nutmeg just a,pinch guys remember a little bit goes a,long way with nutmeg,we're also going in with some cajun,seasoning i kind of use this as,all-purpose seasoning so,whatever your favorite go-to seasoning,is also add in a little onion powder,give that a nice mix the roux is going,to be smelling absolutely amazing,next we're going to add in our whole,milk that's two cups to be exact,as always guys specific measurements and,ingredients are provided for you in the,description box below so make sure to,check that out,gonna bring that mixture up to a boil,that way the flour has the ability,to absorb itself into the liquid and,then we're going to reduce that,temperature down to low or turn,the heat off completely because we're,going to add in our cheese,so we're adding in a little bit of that,cheddar cheese we want to make sure that,melts nicely along with some of that,mozzarella,we want our sauce nice and smooth,looking good,that is a perfect cheese sauce guys oh,man this recipe is so good i can't wait,for you to try it,silky smooth looking good,next we're going to preheat our oven to,400 degrees and we're going to take,about two tablespoons of butter and,grease our cast iron skillet or baking,dish whatever you decide to use for this,you guys know i'm a little partial to my,cast iron skillet,that's my baby just make sure it's nice,and greased with butter or,you know cooking spray whatever you,decide to use we just want to make sure,that nothing sticks to the bottom,next we're going down with the first,layer of our cheese sauce that we made,just a nice thin layer,this recipe takes a little bit of effort,and a little bit of work but i promise,you that it's worth it,now we're breaking out our arts and,crafts skills here and we're going to,layer our potatoes beautifully as you,see right here,you don't want to stack them

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Cheesy Scalloped Potatoes Recipe

g'day guys today you will need 1,kilogram of thinly sliced potatoes 1/3,of a cup of flour 40 grams of butter,some shredded tasty cheddar cheese 1,diced onion some freshly diced chives 1,liter of milk salt and pepper,and some nutmeg now put all these,ingredients in the description bar we're,going to start with our sauce,so we're just gonna melt the butter and,add in that flour give it a good mix,then pour in the milk,and stir it until it comes up to the,SEMA and thickens,then just add a pinch of nutmeg a decent,crack of pepper,and about a half teaspoon of salt now do,this to taste,now this is optional and non-traditional,but I'm gonna throw in a bit of that,cheese,and stir it through until it's all well,combined and all of the cheese is melted,now we're going to assemble our,casserole so into a dish I'm just going,to put a thin layer of that sauce in and,make sure it covers the whole bottom,then a layer of potatoes,followed by the onion,and spoon on another layer of that,source,followed by another layer of potatoes,and another layer of sauce now I've got,a few leftover potatoes here so I'm just,gonna put them on top not quite enough,for a full layer but we don't want any,wastage here and then cover it well with,that cheese now this is optional as well,just gonna sprinkle some chives over the,top some extra flavor doesn't that look,good,then simply cover with foil,now I've got the barbecue setup for,indirect cooking or roasting mode 200,degrees Celsius of course use your oven,if you like you guys and now I'm gonna,cook that for 35 minutes then remove the,foil and I'm gonna cook that for a,further 15 or so minutes until it goes,nice and golden brown and there you have,it guys that is done let it stand for a,few minutes before serving absolutely,awesome with your Sunday roast,give it a go guys thanks for watching,and I'll catch you all next time

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The Trick to Incredibly Creamy Scalloped Potatoes - Kitchen Conundrums with Thomas Joseph

hey everybody thomas joseph here now,scalloped potatoes are the ultimate side,dish they're incredibly rich and,delicious when they're made properly but,oftentimes people run into this issue,where the scalloped potatoes are soupy,and also sometimes they're underdone in,the center well today i'm going to share,with you a recipe that will be your new,go-to recipe for the perfect scalloped,potatoes so let's get started,so i'm finishing up slicing my potatoes,right now and i'm using a mandolin,because i want the potatoes to be really,thin about an eighth of an inch in,thickness you should be able to see,through the potato,and a mandolin really helps now if you,don't have one of these you could,certainly do this with a knife it just,might take you a little bit longer but,it's good way to practice your knife,skills so,three pounds of peeled yukon gold,potatoes is what we need to start now,you could also use russet potatoes here,really what we're looking for are just,nice starchy potatoes because the starch,is what's going to help to thicken all,of that wonderful milk and cream that,we're going to pour over these potatoes,and that's what's going to give you,great structure and something that's not,going to be soupy in the end so 3 pounds,total and i'm going to add three cups of,whole milk this recipe is really,fantastic and one of our test kitchen,favorite recipes because,it pre-cooks the potatoes now,this might seem like an extra step to,you but it really does help in ensuring,that the potatoes are all cooked evenly,so what you're going to do is just,push the potatoes down try and submerge,them as much as you can in this milk,and you're gonna bring this to,a simmer and you're gonna simmer these,potatoes for three minutes until they're,crisp tender we like to say that means,that they're not falling apart on you,but you can get a knife through them,pretty easily,so while this is cooking i'm going to,prepare my baking dish now this is a,three and a half quart baking dish this,is an oval which is really nice for,scalloped potatoes but you could also,use a 9x13 baking dish that would work,just as well or any other similar size,capacity wise i have a clove of garlic,and i'm going to just rub this clove of,garlic around the bottom and sides of,this pan and you might say,that's kind of weird what do you do in,there but what this does is it infuses a,gentle subtle flavor of garlic into your,scalloped potatoes and then in the end,it's going to be really really great and,then you can take the rest of the clove,don't throw it away just put it in with,your potatoes and it will infuse them as,well so this is going to take about,three to five minutes to come up to a,simmer and then three minutes until the,potatoes are tender,all right guys so the potatoes have been,bubbling away here for about three,minutes and just to check whether or not,they're crisp tender take a paring knife,and you should be able to go through the,potatoes without any resistance,and that's really when you know,that these guys are done and ready to go,into the dish here so i have a slotted,spoon and i'm just going to,place these in the baking dish now if,you wanted to you could definitely be,artistic here you can shingle these,around the pan by hand if you let this,cool slightly i'm going to do this,quickly,so once you get kind of an even layer,down in the base of the pan this is when,you want to season the potatoes so,with some salt,and pepper you want to have about maybe,three layers total and you want to make,sure that you're seasoning each of the,layers so that your potatoes are really,flavorful in the end i have a little bit,of cheese and this is five ounces in,total of grated gruyere cheese and,applying the cheese in layers here is,going to help to give it more structure,as well so continue on with the process,of layering and seasoning until all the,potatoes are done,so i have a little bit extra i have,about two,and a half cups of milk here so i'm only,going to use two cups i'm going to pour,it over the top,of the shingled potatoes,now make sure your oven is preheated to,325 degrees and these potatoes are going,to take about 80 to 90 minutes so they,bake for a relatively long period of,time,but at a lower temperature,and a cup of heavy cream which will be,really delicious and,will lend some richness to these,scalloped potatoes,and as this bakes in the oven all of the,wonderful dairy that we have is going to,sink in between the layers and the,potatoes are going to cook down and it,will get wonderfully golden brown on top,so into the oven,all right these scalloped potatoes have,been out of the oven and you know what a,tip here guys is that you should let the,scallop potatoes cool a little bit don't,serve them right out of the oven because,otherwise when you go to scoop into them,they're gonna slide apart on you so give,them a little bit of a chance to rest,it's golden brown on top and the smell,is absolutely amazing now,i hope that you will give this re

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