The One Trick Michael Symon Uses to Make Perfect Scalloped Potatoes
It’s SO easy and makes a big difference.
Roasted potatoes are never a bad idea, but the holidays are a perfect excuse for taking spuds over the top by bathing them in a creamy cheese sauce and baking them to crispy perfection.
Even with all of that cheese and a sprinkle of breadcrumbs, scalloped potatoes or potatoes au gratin can end up being a little mushy and lackluster without the right technique.
While whipping up a glorious Gruyere cheese sauce, he shares a bunch of super smart tips, such as an easy to remember visual cue for knowing when the raw flavor of flour has been cooked out of roux. Michael amps things up with pureed chipotle peppers because his son Kyle likes things on the spicy side, but the sauce can be seasoned with anything you like.
As for the potatoes, he likes to use a mandoline to thinly slice them quickly, but it isn’t the only tool that’s key for making perfect scalloped potatoes.
Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he’s got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.
This is a really important step that’s often overlooked, but it makes all the difference in getting the potatoes to steam uniformly and cook all the way through while still remaining intact.