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Joanna Gaines Scalloped Potatoes Recipe

Joanna Gaines Scalloped Potatoes Recipe

Welcome to your new favorite side dish. We love this Joanna Gaines Scalloped Potatoes Recipe. It is creamy and very cheesy.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 340 kcal

Equipment

  • Large Knife
  • Cutting Board
  • 9x13 Baking Dish
  • Small Saucepan
  • Whisk
  • Measuring cups
  • Vegetable Peeler
  • Aluminum Foil

Ingredients
  

  • 4 lbs RUSSET POTATOES
  • 2 cups HEAVY CREAM
  • 1/2 cup UNSALTED BUTTER
  • 3 tbsp ALL-PURPOSE FLOUR
  • 2 cups GRUYERE CHEESE
  • 1 tsp KOSHER SALT
  • 1/2 tsp BLACK PEPPER
  • 2 cloves GARLIC
  • 1 tbsp FRESH THYME
  • 1 medium YELLOW ONION

Instructions
 

Step 1:

  • Wash all of your potatoes under cool water first. Peel the skins off with a sharp vegetable peeler.

Step 2:

  • Slice the potatoes into very thin round circles. Try to keep them all the same size now.

Step 3:

  • Grease your baking dish with a little cold butter. This stops the potatoes from sticking to the bottom.

Step 4:

  • Slice your yellow onion into very small pieces. Set them aside in a small bowl for later.

Step 5:

  • Place your small saucepan on the stove over medium heat. Add the butter and let it melt completely.

Step 6:

  • Whisk the flour into the melted butter slowly. Cook this for one minute to remove flour taste.

Step 7:

  • Slowly pour the heavy cream into the warm saucepan. Keep whisking so the sauce stays very smooth.

Step 8:

  • Add the garlic, salt, and pepper to the cream. Stir the sauce until it starts to get thick.

Step 9:

  • Place one layer of potatoes in the baking dish. Sprinkle some onions and thyme over the potato layer.

Step 10:

  • Pour some of the warm cream sauce over them. Repeat these layers until all potatoes are in dish.

Step 11:

  • Pour the remaining cream sauce over the very top. Make sure every potato is covered in the sauce.

Step 12:

  • Sprinkle the shredded Gruyere cheese over the whole dish. Use a lot of cheese for a better crust.

Step 13:

  • Cover the baking dish with a piece of foil. Place it into the oven at 375 degrees.

Step 14:

  • Bake the dish for forty-five minutes with the cover. This helps the potatoes cook through and soften.

Step 15:

  • Remove the foil from the dish very carefully now. Bake for fifteen more minutes until the top browns.

Step 16:

  • Check if the potatoes are soft with a fork. The fork should slide in with no effort.

Step 17:

  • Take the dish out of the hot oven carefully. Let it sit for ten minutes before you eat.

Notes

Cut potato slices very thin for the best texture.
Use a mandoline slicer to save a lot of time.
Let the dish rest to let the sauce thicken.
Fresh garlic always tastes better than the jarred kind.
Always grease the dish so cleanup is very easy.
Add extra cheese if you want a saltier taste.
Russet potatoes work better than red potatoes for this.
Keyword Joanna Gaines Scalloped Potatoes Recipe