TRI-COLORED SCALLOPED POTATOES
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Potatoes cooked in any shape or form are always a "yes" in my home. Scalloped potatoes is a dish I grew up with, and when I have a bit more I like to make them instead of mashed potatoes. Often times you see scalloped potatoes made with golden Yukon potatoes, but I thought it would be really pretty to make this dish with purple potatoes and sweet potatoes.
This is definitely a side-dish that is pretty enough to serve for dinner parties, and will always win people over with taste because it's comfort food. When you pour a cheesy cream sauce on top how can you not win? Am i right? haha! In fact, I may just make this dish for Thanksgiving instead of mashed potatoes. Although I anticipate the traditionalists in the family may need the gravy and mashed potatoes too.
I hope you enjoy it as much as we do!
Tri-Color Scalloped Potatoes
by Brendan McCaskey
Yields 6 servings
Overall Time: 1 hour & 30 minutes
Prep Time: 15 minutes
Cooking Time: 1 hour & 15 minutes
Ingredients:
Potatoes:
- 3 yellow potatoes, peeled & sliced 1/4" thick
- 3 sweet potatoes, peeled & sliced 1/4" thick
- 3 purple potatoes, peeled & sliced 1/4" thick
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cream Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt
- pinch of cayenne pepper
- 1 1/2 cups shredded white cheddar cheese, separated
- 1 cup bread crumb
- 2 tablespoons butter, melted
Method:
Preheat oven to 400 degrees F.
Toss potato slices with olive oil, salt, & pepper in a large bowl. Spread evenly on two parchment lined baking sheets. Place in oven for 10-15 minutes, switching and rotating baking sheets half way through cooking time. Potatoes will be tender, and a fork should be able to go through easily. Remove from oven and set aside to cool. Lower oven to 375 degrees F.
In a small sauce pan on medium to high heat, melt butter and add flour. Cook for 1-2 minutes creating a roux. Whisk in milk and lower heat to low to medium. Stir and cook sauce until it begins to thicken, and is smooth and boiling, about 8 minutes. Remove from heat and whisk in salt, cayenne, and 1 cup of the shredded cheese.
Layer potato slices in a casserole dish on their side, alternating each color, in rows. Carefully pour sauce over potatoes, and top with remaining 1/2 cup of cheese. Toss bread crumbs in melted butter and sprinkle over the top of the potatoes. Place in 375 degree F oven for 45 minutes, until the top is golden brown and the sauce is bubbly. Remove pan form oven and set aside to cool for 4-5 minutes. Serve family style from pan.
Photos by Rennai Hoefer; Recipe by Brendan McCaskey
