Jose el Cook's Scalloped Potatoes

Ingredients

• 5 Yukon Gold potatoes (sliced)
• 4 oz butter
• 0.5 onion (diced)
• 1 tbsp kosher salt (listed as kosher ocean)
• 5 clove garlic (minced)
• 0.25 cup flour
• 12 oz heavy cream
• 12 oz chicken stock
• 1 tsp rosemary (chopped)
• 0.5 tsp nutmeg
• 0.5 tsp cayenne pepper
• 0.5 cup shredded cheddar cheese
• Gruyère cheese (for topping before broiling)
• chives (for garnish)

Steps

1. 1

   Preheat your oven (typically 375°F/190°C for scalloped potatoes). Slice the 5 Yukon Gold potatoes into thin rounds.

2. 2

   In a pan, melt 4 oz of butter over medium heat. Add the 1/2 diced onion and sauté until softened.

3. 3

   Add 5 minced garlic cloves and 1 Tbsp kosher salt to the pan, cooking until the garlic is fragrant.

4. 4

   Whisk in 1/4 cup of flour to create a roux. Cook for 1-2 minutes to remove the raw flour taste.

5. 5

   Slowly whisk in 12 oz of heavy cream and 12 oz of chicken stock until the mixture is smooth.

6. 6

   Season the sauce with 1 tsp chopped rosemary, 1/2 tsp nutmeg, and 1/2 tsp cayenne pepper. Simmer until thickened.

7. 7

   Layer the sliced potatoes in a baking dish. Pour the prepared sauce over the potatoes, ensuring they are well coated.

8. 8

   Stir in or top with 1/2 cup shredded cheddar cheese.

9. 9

   Bake in the oven until the potatoes are tender (usually 45-60 minutes).

10. 10

    Before finishing, top with Gruyère cheese and place under the broiler until the cheese is bubbly and golden brown.

11. 11

    Garnish with fresh chives before serving.

Notes

The author uses the phrase 'kosher ocean' which is interpreted as kosher salt. The Gruyère is specifically mentioned for use right before broiling to get a proper crust.

Nutrition per serving

• appetizer
• side dish
• potatoes
• cheese
• baked
• comfort food
• holiday