So today, I’m making Baked Canadian Great White North Cheesy Scalloped Potatoes Lyonnaise — the perfect cheesy potato comfort food dish.
Let’s begin preparing —
STEP 1
Slice Onions (as shown in video ) and sauté them with 3 tablespoons of butter. Sauté unit a nice caramelize amber colour.
STEP 2
Creamy Cheesy Bechamel Lyonnaise
Ingredients:
3 cups of milk
4 tablespoons of butter
1/4 cup ( dry measuring cup) All purpose Flour
1/2 teaspoon of ground nutmeg
Salt & Pepper to taste
1/4 cup of grated marble cheese
Method :
Place on medium heat stove ; In a sauce pan add butter and melt.
Add flour and mix in using wooden spoon.
Add ground nutmeg, salt and pepper ( preferably white pepper, but not necessary)
Stir evenly for 5 minutes. Take off burner and let sit. The Roux should be a smooth creamy consistency – not a thick mass.
Place milk in microwave for 2 minutes (depending on your microwave – warm but not boiling)
Add milk gradually to your roux ( butter and flour mixture) Use wire whip (whisk) to stir evenly.
Stir in grated ( shredded) cheese
Place back on burner on low heat (2) stirring constantly- have a look at photo for finished product. Cook on low for 10 minutes- stirring constantly.
Add caramelize onions and mix in evenly
Take off stove and place in measuring cup and set to the side for now.
STEP 3
GRATED MORE CHEESE – Canadian Great White North Style
You can use a variety of different cheeses to suit your lifestyle. Because I’m making a Great White North – Canadian style – I use cheddar and marble cheese.
Ingredients:
4 cups of grated cheddar cheese
4 cups of grated marble cheese
Set to the side.
STEP 4
Prepare Potatoes
Ingredients:
6 medium Potatoes
Method:
Clean potatoes in cold water. If you’re using a spring variety of potatoes, like Red Skins or White Potato or Yellow Potato – it’s not necessary to remove skins. But, if you’re using older russet potatoes, it’s best to peel them or you’ll get a bitter taste.
Sliced potatoes thin. Wash in cold water , rinse and drain. You can place sliced potatoes in the microwave for 3-4 minutes to get that head start. Again rinse in cold water and drain.
STEP 4
Building The Cheesy Scalloped Potato Lyonnaise Dish
PREHEAT OVEN AT 400 degrees F
Get your favourite baking dish, preferably a 9×12 inch baking ceramic dish. Either spray with oil or lightly butter.
Now – take a ladle of of the Béchamel Lyonnaise Sauce and lightly cover the bottom.
Begin adding sliced potatoes throughout the pan evenly – see photo.
Add another ladle of béchamel, spread out evenly.
Add combination of grated cheddar and marble cheese. Repeat process- just like making Lasagna- See photos.
When your at your last layer, continue with last ladle of Béchamel on last layer of sliced potatoes and top with grated cheddar.
Place in PREHEATED OVEN at 400 degrees F – for 60 minutes.
After 45 minutes- remove tinfoil and turn down heat to 350 degrees F and cook for another 15 minutes until nice and golden brown.
Now – turn off oven completely leaving Scallop Potatoes in oven.
Bring out of oven after 10-15 minutes- Let rest for 10 – 15 minutes before you cut it. It needs to set. Cutting it too soon will make it a lot harder to serve. ( See Video )
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Cheers !
Please purchase my cookbook Canadian Recipes of the Great White North
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