Vegetables, potato gratins, Nana's scalloped potatoes 1 Vegetables, potato gratins, Nana's scalloped potatoes 2


3 tablespoons unsalted butter

¼ cup all-purpose flour

2 cups chicken broth

1-½ cups coarsely grated extra-sharp cheddar cheese

2 pounds boiling potatoes

1 cup fresh bread crumbs



1. Preheat oven to 350* and butter a 2 quart shallow baking dish.

2. In a heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and add broth in a stream, whisking. Bring sauce to a boil, whisking, and simmer, whisking, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and salt and pepper to taste, whisking until cheese is melted.

3. Peel potatoes and slice about 1/8 inch thick. In prepared baking dish make 5 layers each of potatoes and sauce, beginning with potatoes and ending with sauce. Scalloped potatoes may be prepared up to this point 2 hours ahead and kept covered.

4. Sprinkle fresh bread crumbs on top and bake, uncovered, in middle of oven 1 hour, or until scalloped potatoes are tender and top is golden brown.


from The Best of Gourmet, 1995

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