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Gordon Ramsay Scalloped Potatoes

Gordon Ramsay Scalloped Potatoes

Erin Table for Seven
Scalloped Potatoes by Gordon Ramsay is an excellent potato casserole, with soft potatoes enfolded in a creamy onion sauce that turns brown with careful baking. In just 1 hour and 20 minutes, you can impress everyone with your mastery of the kitchen.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine British
Servings 6
Calories 322 kcal

Ingredients
  

  • ¼ cup butter
  • 1 large onion diced
  • 2 cloves garlic minced
  • ¼ cup flour
  • 2 cups milk
  • 1 cup chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 pounds white potatoes sliced about ⅛” thick
  • salt and pepper to taste

Instructions
 

  • Turn the oven temperature up to 350 degrees Fahrenheit.

Sauce

  • Melt the butter, onion, and garlic over medium-low heat to make the sauce.
  • Cook for about 3 minutes, or until the onion is tender. Mix in flour and cook for 1 to 2 minutes.
  • Turn down the heat. Mix the milk and the broth together. Slowly add it while whisking so that it thickens.
  • Add more liquid, a little at a time, while whisking constantly, because the mixture would get extremely thick otherwise.
  • Add the liquid gradually, whisking constantly, and bring to a boil over medium heat. Add salt and pepper to taste and allow to boil for 1 minute.

Assembly

  • Grease a 9x13-inch baking dish. Layer the bottom with ⅓ of the potatoes and season with salt and pepper.
  • Cover with a third of the cream sauce.
  • Repeat the layers, finishing with the cream sauce. Bake for 45 minutes covered.
  • Remove the lid and bake for another 35 to 45 minutes, or until the potatoes are golden and soft. Allow the top to broil for three to four minutes.
  • Let it sit for 15 minutes before serving.

Notes

  • You can speed up your work considerably by using a mandoline.
  • If you want to make a smooth sauce, start with a roux. Cooking oil (in this case, butter) and flour before adding liquid produces a sauce known as a roux.
  • To turn these potatoes into Potatoes Au Gratin, take the sauce off the heat and toss in 1 1/2 to 2 cups of cheese (cheddar or gruyere work well).
  • Layer the potatoes while seasoning each layer with salt and pepper.
  • If you cover it with foil before baking, the steam will help the potatoes cook more quickly.

Nutrition

Calories: 322kcalCarbohydrates: 50gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 445mgPotassium: 1124mgFiber: 5gSugar: 7gVitamin A: 374IUVitamin C: 46mgCalcium: 138mgIron: 2mg
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