Cheesy Scalloped Potatoes beside the Main Plate

Cheesy Scalloped Potatoes beside the Main Plate keeps the shopping list focused on russet potatoes peeled and sliced 1mm thick on a mandoline, unsalted butter, and all-purpose flour. It serves 10 servings.

Count on 20 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 russet potatoes peeled and sliced 1mm thick on a mandoline
• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 6 oz sharp cheddar cheese yellow shredded
• 12 oz sharp white cheddar cheese shredded
• kosher salt
• black pepper

How the cooking goes

1. Warm the oven to 350°F.
2. Slice potatoes and hold in cold water; drain and dry before using. Reserve ½ cup cheese.
3. Warm butter in a saucepan, whisk in flour until the texture looks smooth.
4. Slowly whisk in milk until fully incorporated.
5. Cook over a moderate flame until thickened and boiling; boil for 1 minute.
6. Take it off the heat and stir in cheese until melted. Adjust consistency with milk if needed. Season.
7. Layer potatoes and sauce in three layers in a baking dish.
8. Top with reserved cheese.
9. Cover with sprayed foil then bake until tender, about 45–50 minutes.
10. Remove foil and bake until the surface is deep gold, about 10–15 minutes more.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Sides, open Sweet Potato Casserole Lightened Up for the Sharing Bowl and And Scalloped Potatoes for the Sharing Bowl.