just call me “Little Chef”

Side Note – I really like making a design when I make Scalloped Potatoes because, obviously, THE MOST fancy – but also, it reminds me of Remy when he makes his Ratatouille dish in the beautiful circular shape. Plus who wouldn’t want to feel like the Chef in Ratatouille, except there’s no cute little rat in my hat yanking my hair to help this bitch out.

I’m aware that *most* Scalloped Potato recipes use white cheeses – well, this isn’t *most* Scalloped Potato recipes & if you haven’t heard by now, I don’t really give a shit how things *should* be done because where’s the fun in that??

Importantly, the 2 gadgets that are an absolute MUST for this dish to be a success : cast iron skillet & a Mandolin Slicer. The Cast Iron Skillet has a heavy bottom which heats up like none other – to give your potatoes a beautiful crust down on the bottom layer. Don’t try it in another pan – just do it. The Mandolin Slicer can definitely be scary as shit to use – so the words of advice I’ll give you is : you better use that damn guard & do not drink alcohol before or during the use of the Mandolin Slicer. This is of the utmost importance because, duh, you wanna keep all your fingers, but also – the potato slices come out PERFECTLY shaped, the same size & it’s so much faster than using a knife – so just get one.

Potato choice is also insanely important. Yukon Gold & Russet potatoes are both the standard for mashed potatoes – but obviously I’m not writing about that, am I? White Potatoes are what I’ve always used for anything scalloped or au gratin – they are a creamy potato with a very thin skin that doesn’t need to be peeled – save time & cut down on another task, amirite? Butter Potatoes would also be a great choice, but definitely stay away from Red Potatoes. Their texture can get waxy and stiff – best to use red potatoes for roasting in the oven at a higher temp with olive oil & spices – SIGN ME UP — YUM.

I could seriously go on and onnnn about how much I love potatoes or what great uses they have, but again, that’s not what we came here for. So let’s get to it!

Get Your Shit Together

GADGETS / UTENSILS

· Mandolin Slicer

· 10” Cast Iron Skillet

· Garlic press (for very fine garlic)

INGREDIENTS

· 4-6 medium sized white potatoes, scrubbed & dried

· 12 cloves of garlic, crushed

· 1 TBS Fresh Rosemary, chopped fine

· 1 TBS Fresh Oregano, chopped fine

· 1 TBS Fresh Thyme, chopped fine

· 1 TSP salt

· 1 TSP black pepper

· 3 TBS butter, cubed (to dot the bottom of your pan)

· 6 oz shredded Sharp Cheddar cheese

· 6 oz shredded Gruyere cheese

· 6 oz shredded Gouda cheese

· 1 ½ cup Heavy Cream

We Almost There….

· OMGGG, NOW FOR THE CHEESE – take a handful of each of your cheeses & sprinkle that down on top of everything as well. This should be beautiful & exciting – you just made your first full complete layer of 3 Cheese Scalloped Potatoes!

· Repeat this process 2 more times – if you are feeling your skillet is getting a little full during the process, first, just calm the fuck down. You can gently press down with your palms flat or with the back of a large spoon.

· FINALLY – once you have done your last potato layer, your last salt-bae, & your last cheese fairy….its time for something scary. Not really, but it seems something that shouldn’t be done as a last step. I feel you. Just trust me, okuuuur?

· Slowly, pour the Heavy Cream all over your Scalloped Potatoes – this final step will NOT have everyone *swimming* in liquid, but try to pay attention to any cracks or crevices where it seems open or there is an absence of cheese or potato – it happens & its ok. The heavy cream will bubble in the oven & the natural starch from the potatoes will thicken ON ITS OWN – hence why there’s nothing to fret about.

· Lastly, your cheese should be *wet* from the Heavy Cream, but again, not submerged. To prevent burning, take the back of a spoon and gently smooth down the cheese so it becomes one with the cream.

· Cover your Scalloped Potatoes with tin foil & carefully place them in the oven for 30 minutes.

· After your first 30 minute timer, turn your heat down to 375 – they should smell dreamy & be quite bubbly by now – and uncover your Scalloped Potatoes and set a timer for another 30 minutes.

· Your cheese will brown, not burn, and be quite bubbly.

· Your cast iron will be hot as shit so be careful.

· Your heavy cream should have set, and the entire pan should be heavy with the goodness of potatoes & 3 cheeses.

· Allow this to sit on your stovetop, covered with tin foil, or 10-15 minutes just to allow everything to continue firming up – this was when I made the Sautéed Peas dish!