School's Out Scalloped Potatoes

Robert Irvine

Recipe courtesy Robert Irvine with Brian O'Reilly, Harper Collins Publishers, copyright 2007, All Rights Reserved

Show: Dinner: ImpossibleEpisode: Lunch Lady Land

Picture of School's Out Scalloped Potatoes Recipe Photo: School's Out Scalloped Potatoes Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 25 min
Prep
25 min
Cook
1 hr 0 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 4 tablespoons (1/2 stick) butter
  • 1 large white onion, diced
  • 1/2 cup all-purpose flour (or rice flour to make the dish gluten-free)
  • 1 1/2 cups milk
  • White pepper
  • Dash salt (be careful because there is salt in the cheese)
  • 3/4 cup shredded white Cheddar
  • 4 to 5 potatoes, peeled and thinly sliced
  • 1/8 cup finely sliced white parts scallions, for garnish
  • 1/8 cup bread crumbs for topping (omit for a gluten-free dish)

Directions

Preheat oven to 350 degrees F. Lightly grease an oven-to-table baking dish with some of the butter.

Melt the rest of the butter in a saucepan or small skillet and saute the onion until it becomes translucent. Gradually add the flour to make blond roux, then slowly add the milk and allow the mixture to thicken. Season with white pepper and just a dash of salt and remove from heat. (Be careful to avoid overdoing the salt, because there is salt in the cheese.)

Layer 1/3 of the potatoes in the baking dish, followed by 1/3 of the milk sauce, and 1/4 cup of the shredded white Cheddar. Repeat the sequence twice for a total of 3 layers. You can top with the breadcrumbs before baking, but omit if making the dish gluten-free. Bake covered for about 45 minutes to 1 hour, removing the cover for the last 10 minutes. (You can speed up the cooking time by pre-microwaving for 10 to 15 minutes before baking, or even par-boiling the potatoes.) The scalloped potatoes are done when the potatoes are tender. Let rest a few minutes before serving. Garnish with sliced scallions and bread crumbs.

All kids seem to love this dish (adults too). I keep this dish visually simple using only light colored ingredients, because kids seem to prefer it without green things (like the green parts of scallions), or black stuff (like ground pepper). However, you can jazz up the color if you like. In the episode, we topped this with bread crumbs - which you can do - but I keep the basic recipe gluten free.

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Newest Ratings and Reviews

Read all 17 reviews

  • on September 20, 2011

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    These are good....but the recipe calls for too much flour. We had to triple the amount of milk to make more of a sauce. Other than that it turned out well and my sixteen year old boy was the one who made it. So it was easy to follow!

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  • on March 20, 2011

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    I made scalloped potatoes once only turned out to be a flop. I looked into foodnetwork for a recipe I am happy to come across this one. The scalloped potatoes came out great. Everytime I make scalloped potatoes,this is the way I will do it. Thank you for a wonderful recipe.

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  • on October 16, 2010

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    This is a graet version. Close to how I rember scallop potatoes tasting. The only adjustments I'll make next time is to add a full cup of white cheddar cheese 3/4 cup wasn't enough for my personal liking. Plus I left out the onions and scallions, cut the flour amount just short of a 1/2 cup & used heavy cream ,and, added ham.

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