Melt In Your Mouth Scalloped Potatoes Recipes

MELTING POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.
• Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.

MELT IN YOUR MOUTH SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Lightly grease a 9x13 or a deep 9x9 baking dish.
• 3. Add olive oil and butter to a medium skillet and heat over medium heat. Add the onions, salt and pepper, to taste. Cook over medium heat, stirring occasionally until onions are transparent in color.
• 4. Sprinkle flour on top of cooked onion mixture and whisk to form a roux. Cook for 2 minutes.
• 5. Slowly add the milk, whisking constantly. Bring roux to a simmer and let thicken just slightly, about 2 to 3 minutes after coming to a simmer. Remove from heat and set aside.
• 6. Layer half of the potatoes, half the cheese, and half the onion sauce, in the prepared baking dish. Repeat with second layer.
• 7. Cover baking dish with foil and bake for 1 hour. Remove foil and bak an additional 30-40 minutes or until potatoes are easily pierced with a fork. Broil the top for 2-3 minutes to brown up the cheese. Remove from oven and let cool 10 minutes before serving.