I wanted to make some scalloped potatoes, old school style, but of course, kicked up a notch. I looked up Julia Child’s recipe, but it looked to be a bit of fuss to make and ended up settling on scalloped potatoes from the New Professional Chef cookbook, by the Culinary Institute of America. It turned out really well, although I did add some seasoning.
As I did this in a smaller 8 x 10.5″ casserole dish (to fit in my Ninja 8-in-1), I thickened the sauce before pouring it over the potatoes. As the potatoes are parboiled first, the amount of liquid worked out well.
- 2 1/4 lbs yellow fleshed potoes
- 480 milliliters milk
- 480 millileters cream
- 5 ounces gruyere cheese grated
- 4 ounces parmesan cheese grated
- 1 teaspoon dry mustard
- 1 teaspoon Clubhouse Herb & Pepper Mix
- 1 teaspoon Clubhouse Garlic & Onion seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 3 ounces seasoned bread crumbs
- Peel and slice the potatoes on the thinnest setting of a mandolin.
- Add to a pot with the milk and bring to a boil, let simmer for 10 minutes.
- Add the cream and spices and gently mix.
- Pam spray a casserole dish.
- Use a strainer spoon to scoop half the potatoes into the casserole dish.
- Blend the cheeses together and sprinkle half on the layer of potatoes.
- Layer the remaining potatoes on top and sprinkle with the remaining cheese.
- Thicken the milk and cream mix, simmering for approximately 10 minutes. Stir frequently. Give a final seasoning with salt and pepper as desired.
- Pour over the potatoes. I used a spoon the gently lift the potatoes to let the sauce get in between the layers.
- Sprinkle with breadcrumbs and cover with tinfoil.
- Bake at 300 for 45 minutes, remove the foil, and bake for another 15. If the crumbs aren't browned enough to your liking, broil for a couple minutes.