Recipe Scalloped Potatoes Epicurious

Add the milk scalded in a stream.

Recipe scalloped potatoes epicurious. Remove pan from heat and whisk in cheese and salt and pepper to taste whisking until cheese is melted. Pour half the cream mixture over the potatoes then sprinkle with half the cheeses. In a heavy saucepan melt 6 tablespoons of the remaining butter over moderately low heat whisk in the flour and cook the roux whisking for 3 minutes.

Layer potatoes with milk and. Arrange half the potatoes in overlapping slices along the bottom of prepared dish. Combine 2 cups milk almonds pepper garlic salt and nutmeg in blender and process until smooth.

Pour cream and milk over potatoes pressing down gently to submerge. Layer potatoes in baking dish overlapping slightly and sprinkling each layer with some of salt mixture and some of butter. Arrange one quarter of potatoes in a slightly overlapping layer over leeks then pour 1 2 cup milk over potatoes and sprinkle lightly with 1 2 teaspoon salt mixture.

Peel potatoes and slice about 1 8 inch thick.