The most decadent recipe I have made to date, I believe. Now, I have talked about these potatoes in several Sunday videos, and last Friday Mikaela and I actually made them over live stream. What a beautiful disaster that video was. I encourage you to go watch it before making these.
The biggest debate during thanksgiving was: are scalloped potatoes the same as au gratin potatoes, and the official answer is no. “Scalloped potatoes are a milk based potato dish. The potatoes are usually sliced very thinly although what technically makes it ‘scalloped‘ is the milk base. A gratin on the other hand is any dish that is topped with cheese and/or bread crumbs and layered with bits of butter and is baked until brown and crispy.” – Thank you Google. I did however make au gratin macaroni and cheese which I will be posting next. On to the potatoes!
3lbs Yukon Gold Potatoes (Slice these about 1/8 of an inch)
3 Cloves of Garlic (minced)
3 Cups of Whole Fat Milk
3 Cups of a three cheese blend or the cheese of your choosing
1 Stalk of green onion diced
Pancetta or substitute bacon, but I love pancetta for the holidays. Pancetta and bacon are extremely similar as they are both cured pork belly, but pancetta is typically sliced paper thin, and gives off a less salty taste.
4 Tablespoons of Kerrygold Butter
4 Tablespoons of Flour
About the potatoes, I sliced mine long ways as I am sure you can tell in the photo. Do not ask me why as it is just what I decided to do in the moment. I also sliced my potatoes by hand to give a more rustic approach. I slice my potatoes first because let’s be honest it is the worst part of making this dish, and then I place them in a bowl of ice water to prevent discoloration.
Cube and fry up that pancetta baby. We want it to be nice and crispy! Save the fat though!
Remove the crispy pancetta, and throw in your garlic and green onions. Let them cook for about two minutes to just wake those babies up.
Now, the roux. We have been over a roux a many times on WWB. Place your butter in a medium heat pan, and a dash of olive oil to prevent the butter from burning. Wait until your butter is nice and bubbly to throw in the flour. Let the flour and butter get along for 3-4 minutes or until it no longer smells like raw flour. Pour in your milk and immediately begin to whisk. Bring this to a simmer once there are no longer clumps of flour/butter. Your sauce should coat the back of a spoon when you test the thickness. Turn down the heat to low, and add your cheese one cup at a time and whisk whisk whiiisk. S&P for taste, and the sauce is complete!
Oven should be at 400 degrees.
I layer this dish like lasagna. I ladle a spoonful of sauce on the bottom of a buttered casserole dish, layer of potatoes, layer of pancetta/green onion/garlic mixture, and repeat until you just can’t fit anymore potatoes in there! I cover this with foil, place it on a cookie sheet because it will boil over, and let it bake for 45minutes, then remove the foil and let bake for 15 minutes, and last but not least add a fine layer of cheese and broil for 5 minutes.