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scalloped au grain potato recipe in baking dish
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5 from 1 vote

Au Gratin Scalloped Potato Recipe

Author: This Worthey Life

Ingredients

  • 4 medium russet potatoes
  • 2 large sweet potatoes
  • 1 large sweet onion
  • 1 large yellow squash
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black peppercorns
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 3 tsp all-purpose flour
  • 3 tsp unsalted butter
  • 2 1/4 cups half-n-half
  • 2 cups freshly grated white cheddar
  • 1/2 cup grated pecorino cheese or a good parmigiano reggiano
  • 2-3 tbsp of chopped curly or flat-leaf parsley

Instructions

  • Preheat oven to 350°F. Wash and peel the potatoes, adjust a mandoline slicer to 1/8, and slice the russet potatoes, sweet potatoes, yellow squash, and onions.
  • Alternate the slices into an 8"x10" baking dish and set aside.
  • Place a large skillet over med-low heat and add 3 tablespoons of unsalted.
  • When the butter is melted whisk in 3 tablespoons of all-purpose flour, whisk the mixture until the roux becomes a light blond color. Whisk in the half and half.
  • Add the grated white cheddar cheese a little at a time until it is fully incorporated.
  • Whisk in the sea salt, freshly cracked black peppercorns, onion powder, and smoked paprika.
  • Reduce the heat to low and allow the mixture to thicken until it coats the back of a spoon.
  • Pour the mixture over the sliced potatoes, squash, and onions.
  • Place the dish into the 350°F oven on the center rack, bake for one hour.
  • Remove the potato dish from the oven and evenly scatter on top the remaining grated pecorino cheese, finishing with chopped parsley.
  • Serve.