Some of my fondest memories of the holidays are from when my family would get together for potlucks. All of us would bring our most prized dishes that we had been perfecting for years.
There were cakes, cookies, roasts, dips, you name it, it was there. But no matter how hard everyone worked on create the ultimate crowd-pleasing dish, my grandmother’s scalloped potatoes always seemed to blow everyone away. They were so gooey, warm and packed with so much flavour. To me, this was the perfect side dish for any holiday meal or special occasion.
6 medium Yukon Gold potatoes, peeled and thinly sliced
4 Tbsp unsalted butter
3 Tbsp all purpose flour
2 1/2 cups milk
2 cups shredded Gruyère cheese
Salt and pepper
1. Preheat oven to 400ºF.
2. Heat an 8 to 9-inch oven safe skillet over medium heat. Add 3 Tbsp of butter and reduce heat to low. Cook until melted and frothy. 3. Add flour and whisk until lightly browned and raw taste is cooked about, about 30 seconds. Season with salt and pepper. Whisk in milk until smooth.
3. Remove skillet from heat and pour milk mixture into a bowl or large measuring cup.
4. In a separate bowl, toss sliced potatoes with salt and pepper. Arrange potato slices in the skillet so that they slightly overlap.
5. Using 1 ½ cups of the cheese, sprinkle between every second layer of potato. Pour milk mixture back into the skillet to coat potatoes.
6. Top potatoes with remaining ½ cup cheese. Dot the cheese with the remaining Tbsp of butter. Season with pepper.
7. Cover with foil and bake for 60 minutes. Remove foil and bake or broil for 5-10 minutes until top is golden and bubbly.
8. Remove from oven and let stand for 10 minutes before serving.