Scalloped Potatoes

Ingredients

  • 4 tbsp butter
  • ½ yellow onion, chopped
  • 4 large garlic cloves, minced
  • 1 ½ tbsp chopped fresh sage, separated
  • ¼ cup all-purpose flour
  • 1 cup chicken stock
  • 2 cups half and half
  • 1 tsp ground nutmeg
  • 1 ½ tsp Kosher salt
  • ½ tsp black pepper
  • 4 lbs. Yukon Gold potatoes, sliced into 1/8-inch rounds
  • 2 ½ cups freshly-grated sharp white cheddar cheese, separated
  • ½ cup freshly-grated Parmesan cheese

Instructions

Equipment

Big Green Egg Cast Iron Skillet, 10.5 inch
convEGGtor
Aluminum foil

Method

Set your EGG up for indirect cooking with the convEGGtor at 400ºF/204ºC; add the cast iron skillet to the EGG to preheat.

Melt the butter in the cast iron skillet and add the onion. Cook for 4-5 minutes until soft and translucent.  Add garlic and cook for an additional 1-2 minutes until fragrant.  Slowly, add the flour until it is evenly combined with the butter, and cook for 1 more minute. Combine the half and half and chicken stock, then slowly whisk into the flour mixture.  Once all the liquid is added, season the sauce with salt, pepper, nutmeg and 1 tbsp of the sage and whisk until combined. Mix 2 cups of white cheddar cheese into the sauce, and whisk until smooth.  Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens.

Remove the cast-iron skillet from the EGG. Spoon out half of the roux from the cast iron skillet into a bowl and set aside. Layer the potatoes in the skillet over the roux, adding some of the roux between each layer making sure to save enough to cover the top of the potatoes on the last layer. Top with the leftover sage, white cheddar cheese, and parmesan. Cover with aluminum foil.

Put the skillet back on the EGG and bake for 20-30 minutes. Remove the foil, and cook for another 30 minutes until the top is golden brown. Let cool, slice, and serve!

Leave a Reply

Your email address will not be published. Required fields are marked *