2 pounds Yukon Gold/Russet potatoes (about 4-5 medium potatoes)
1 small white onion, diced
2 fresh garlic cloves, minced
¼ cup unbleached all-purpose flour
¼ cup Cabot Unsalted Butter
½ cup vegetable broth
2 cups half and half
4 ounces Cabot Vermont Sharp Cheddar, shredded (1 cup)
4 ounces Cabot Medium Sharp Cheddar, shredded (1 cup)
1 ½ teaspoons olive oil
1 teaspoon fresh thyme, leaves removed from stems
Salt and pepper to taste
Apple cider or white vinegar
Prep: 30 mins | Cook: 1 hr 30 mins | Total: 2 hrs
PREHEAT oven to 400F. Lightly grease the sides and base of a 9 x 9 inch baking pan or large oven safe casserole dish.
PEEL and thinly slice potatoes into about ⅛ inch rounds. Place sliced potato rounds in a large bowl and cover with water and a splash of vinegar to prevent browning.
MIX both cheeses in a small mixing bowl.
HEAT the oil in a medium sized saucepan under medium heat. Next, add the onions, garlic, thyme, salt and pepper to taste into the pan.
COOK onion-garlic mixture stirring frequently until it becomes fragrant and the onions start to look transparent, about 4-5 minutes.
ADD the butter into the pan with onions and melt completely before whisking in the flour. Cook flour mixture while whisking frequently until it starts to thicken up, about 30-60 seconds.
WHISK in the vegetable broth gradually, ¼ cup at a time, followed by the half and half. Take care to whisk flour mixture constantly as the liquids are mixed in to prevent clumps from forming in cream sauce.
COOK cream sauce for an additional 1-2 minutes stirring constantly before removing from heat.
DRAIN the potatoes and transfer to a large baking sheet. Pat potato slices dry with a clean kitchen towel.
SPOON a thin layer of the cream sauce into prepared baking dish and arrange half of the sliced potatoes on top. Spoon and spread half of the remaining cream sauce over potatoes before sprinkling with half of the cheese mixture. Repeat this layering process once more ending with the last of the cheese mixture.
COVER the baking dish with aluminum foil and place on a baking sheet.
BAKE scalloped potatoes for 1 hour 10 minutes. Remove aluminum foil and continue to bake for an additional 20 minutes. This will allow cheese to toast up slightly. Scalloped potatoes are ready when a knife inserted into potatoes goes straight through without any resistance.
COOL scalloped potatoes at room temperature for 30 minutes before topping with additional fresh thyme (optional) and serving.
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