Scalloped Potatoes Recipe

Name: El Gaucho Portlands Scalloped Potatoes Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 lbs Potatoes (Yukon Gold or Russet), thinly sliced; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbs Butter; 2 cloves Garlic, minced; 2 cups Heavy Cream; 0.5 cup Pecorino Romano, grated; 0.5 cup Parmesan Cheese, grated; 0.25 tsp Chili Flakes; 0.25 cup Parmesan Cheese, grated; 0.25 cup Pecorino Romano, grated

Inspired by El Gaucho Portland

Time1h 10m

Serves6

classic preparation, pecorino, parmesan, chili flakes [GF]

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Ingredients

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General

2 lbs Potatoes (Yukon Gold or Russet), thinly sliced

1 tsp Celtic sea salt

1/2 tsp black pepper

Cheese Sauce

2 tbs Butter

2 cloves Garlic, minced

2 cups Heavy cream

1/2 cup Pecorino Romano, grated

1/2 cup Parmesan cheese, grated

1/4 tsp Chili Flakes

Topping

1/4 cup Parmesan cheese, grated

1/4 cup Pecorino Romano, grated

Method

Preparation

Preheat the Oven

Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter or non-stick spray.

Prepare the Potatoes

Peel and thinly slice the potatoes (about 1/8 inch thick) using a sharp knife or mandoline. Place them in a bowl of cold water to prevent browning while preparing the sauce.

Cheese Sauce

Make the Cream Mixture

In a medium saucepan over medium heat, combine heavy cream, salt, freshly ground black pepper, and a pinch of chili flakes. Heat until warm but not boiling, stirring occasionally.

Add Cheese

Stir in grated pecorino and parmesan cheeses into the warm cream mixture. Continue stirring until cheeses are melted and the sauce is smooth. Remove from heat.

Assembly

Layer the Potatoes

Arrange a layer of sliced potatoes in the bottom of the prepared baking dish. Spoon a portion of the cheese sauce over the potatoes. Repeat layering potatoes and sauce until all ingredients are used, ending with a layer of sauce on top.

Top with Extra Cheese

Sprinkle additional pecorino and parmesan on top for a golden crust, if desired.

Baking

Bake

Cover the dish with foil and bake in the preheated oven for 35-40 minutes. Remove the foil and continue to bake for another 20-25 minutes or until the top is golden brown and the potatoes are tender when pierced with a knife.

Cool Slightly

Remove the scalloped potatoes from the oven and allow to rest for 10-15 minutes before serving. This helps the sauce to thicken slightly and makes for cleaner servings.