Great-Grandma Elara’s Escalloped Potatoes With Rosemary

Name: Great-Grandma Elara’s Escalloped Potatoes with Rosemary (Elevated)
Total time: 2 h
Yield: 6
Cuisine: Holiday
Ingredients: 3 lbs Yukon Gold Potatoes-peeled and thinly sliced with a mandoline; 8 tbsp Unsalted Butter; 1/4 cup All-Purpose Flour; 3 cups Heavy Cream; 1 cup Whole Milk; 1 tsp Sea Salt; 1/2 tsp White Pepper-freshly ground; 1/4 tsp Nutmeg-freshly grated; 2 sprigs Fresh Thyme; 1 tbsp Fresh Rosemary-chopped; 1/2 cup Gruyère Cheese-shredded; 1/4 cup Parmesan Cheese-grated; 1/4 cup Fontina Cheese-shredded

⏱2h

👥6

🔥450 cal

Hard

🍽️Holiday

This refined version utilizes Yukon Gold potatoes, a brown butter béchamel sauce infused with fresh thyme, and a blend of high-quality cheeses for an unforgettable experience.

3 lbs Yukon Gold Potatoes-peeled and thinly sliced with a mandoline

8 tbsp Unsalted Butter

1/4 cup All-Purpose Flour

3 cups Heavy Cream

1 cup Whole Milk

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⏱2h

👥6

🔥450 cal

Hard

🍽️Holiday

This refined version utilizes Yukon Gold potatoes, a brown butter béchamel sauce infused with fresh thyme, and a blend of high-quality cheeses for an unforgettable experience.

#potatoes #scalloped #rosemary #brown butter #comfort food #side dish #gruyere #parmesan #fontina

Instructions

Preheat oven to 325°F (160°C). Grease a 9x13 inch baking dish.
Arrange half of the Potatoes in the prepared baking dish.
Prepare Brown Butter Béchamel: Melt Butter in a saucepan over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma. Remove from heat.
Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Heavy Cream and Milk until smooth. Add Thyme sprigs. Bring to a simmer, stirring constantly. Cook for 8-10 minutes, or until thickened.
Remove Thyme sprigs. Remove from heat and stir in Salt, White Pepper, Nutmeg, and Rosemary.
Pour half of the Sauce over the Potatoes. Top with remaining Potatoes and pour remaining Sauce over the top.
Sprinkle with Gruyère, Parmesan, and Fontina Cheese.
Cover with foil and bake for 75 minutes. Remove foil and bake for another 15-20 minutes, or until potatoes are tender and cheese is golden brown and bubbly.

Ingredients

3 lbs 1.36 kg Yukon Gold Potatoes-peeled and thinly sliced with a mandoline
8 tbsp 120 mL Unsalted Butter
1/4 cup 30 g All-Purpose Flour
3 cups 720 mL Heavy Cream
1 cup 240 mL Whole Milk
1 tsp 5 mL Sea Salt
1/2 tsp 2.5 mL White Pepper-freshly ground
1/4 tsp 1.25 mL Nutmeg-freshly grated
2 sprigs N/A Fresh Thyme
1 tbsp 15 mL Fresh Rosemary-chopped
1/2 cup 50 g Gruyère Cheese-shredded
1/4 cup 25 g Parmesan Cheese-grated
1/4 cup 25 g Fontina Cheese-shredded

Equipment

9x13 inch baking dish
Saucepan
Whisk
Mandoline
Knife
Cutting board

Instructions

Preheat oven to 325°F (160°C). Grease a 9x13 inch baking dish.
Arrange half of the Potatoes in the prepared baking dish.
Prepare Brown Butter Béchamel: Melt Butter in a saucepan over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma. Remove from heat.
Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Heavy Cream and Milk until smooth. Add Thyme sprigs. Bring to a simmer, stirring constantly. Cook for 8-10 minutes, or until thickened.
Remove Thyme sprigs. Remove from heat and stir in Salt, White Pepper, Nutmeg, and Rosemary.
Pour half of the Sauce over the Potatoes. Top with remaining Potatoes and pour remaining Sauce over the top.
Sprinkle with Gruyère, Parmesan, and Fontina Cheese.
Cover with foil and bake for 75 minutes. Remove foil and bake for another 15-20 minutes, or until potatoes are tender and cheese is golden brown and bubbly.