SCALLOPED POTATOES | JAMIE OLIVER RECIPES
Total Time 1 hours
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
- Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
- Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
- Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.
Nutrition Facts : Calories 524 calories, FatContent 31.2 g fat, SaturatedFatContent 19.2 g saturated fat, ProteinContent 13.2 g protein, CarbohydrateContent 50.8 g carbohydrate, SugarContent 5.2 g sugar, SodiumContent 0.5 g salt, FiberContent 3.4 g fibre
SIMPLE SCALLOPED POTATOES RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Categories side-dish
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
- Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
- Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
- Photograph courtesy Anna Williams
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