Recipe Background
The story goes that two brothers just loved the taste of scalloped potatoes (which we can all relate to) but didn't have the patience to wait for it. So, they devised a clever and tasty means of speeding up the process by using a microwave and getting it on their table faster. The result was Brother's Scalloped Potatoes, which proved that their efforts were successful beyond their wildest dreams! The potatoes are tender and buttery, submerged in a savory cream sauce with plenty of melted cheese, making them the ultimate in comfort foods. Yet it takes less than an hour to make, so you can focus on relishing the creaminess and tenderness of the potatoes rather than worrying about the time. Brother's Scalloped Potatoes is just the thing to share with your own siblings, loved ones, and friends!
The story goes that two brothers just loved the taste of scalloped potatoes (which we can all relate to) but didn't have the patience to wait for it. So, they devised a clever and tasty means of speeding up the process by using a microwave and getting it on their table faster. The result was Brother's Scalloped Potatoes, which proved that their efforts were successful beyond their wildest dreams! The potatoes are tender and buttery, submerged in a savory cream sauce with plenty of melted cheese, making them the ultimate in comfort foods. Yet it takes less than an hour to make, so you can focus on relishing the creaminess and tenderness of the potatoes rather than worrying about the time. Brother's Scalloped Potatoes is just the thing to share with your own siblings, loved ones, and friends!
Ingredients
- 3 pounds Yukon Gold Potatoes peeled and thinly sliced
- 1/4 cup water
- 1/4 cup butter cubed
- 1 large sweet onion chopped
- 4 cloves garlic chopped
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 cups chicken broth
- 1/3 cup half-and-half cream
- 1 cup Gruyere or Swiss cheese shredded
- 1 cup Monterey Jack or cheddar cheese shredded
- fresh chives optional, minced, for garnish
Directions
- Preheat the oven to 400 degrees F.
- Grease a 9x13-inch baking dish.
- Place the potatoes and the water in a large, microwave-safe bowl.
- Cover the bowl and microwave on high until the potatoes are almost tender, about 12-14 minutes. You may want to stir the potatoes every few minutes to ensure even cooking.
- In a 6-quart stockpot, heat the butter over medium-high heat.
- Sauté the onion and the garlic until tender, about 5-7 minutes.
- Stir in the flour, the salt, the pepper, and the cayenne pepper until blended.
- Gradually stir in the broth and the cream.
- Bring the mixture to a boil, stirring occasionally, until slightly thickened, about 2-3 minutes.
- Stir in the Gruyere cheese and the Monterey Jack cheese until melted.
- Drain the potatoes.
- Add the potatoes to the sauce, stirring gently.
- Transfer the potato mixture to the prepared baking dish.
- Bake, uncovered, until slightly browned, about 20 minutes.
- Sprinkle with the chives and serve hot.
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