Channel: You Suck At Cooking

Category: Howto & Style

Tags: how toscalloped potatoesysacrouxyou suck at cookingrecipepotatoes au gratincheesy potatoespoatoestutorialdauphinoise patatoscheese

Description: Scalloped potatoes, sometimes known as potatoes dauphinoise, often known as potatoes au gratin when cheese is added, usually do not contain scallops and nobody knows why. Subscribe: bit.ly/1HuynlY yousuckatcooking.com instagram.com/yousuckatcooking twitter.com/yousuckatcookin RECIPE Select three medium russet potatoes, or cusset potatoes if you’re immature Slice them 1/8th inch thick and throw any that don’t measure up against a window Par boil them for 3 minutes Par strain them for 20 seconds MEANWHILE IT’S SAUCE TIME 3 tablespoons Butter: melt it in a sauce pan, which is a good pan for sauce 2 chopped garlic cloves: give them a nice hot butter bath 5 tablespoons all purpose wheat dust (flour) slowly whisk it in until it’s smooth and cook it for a couple to a few minutes 2 cups/500 ml milk: slowly whisk it in until it seems like you never had a golden smooth garlic mixture there previously NOW IT’S FLAVOR TIME 1 veggie bullion cube: crumble and wangjangle ½ teaspoon salt 2 - 3 teaspoons mustard dust Some pepper pepper pepper Continue wangjangling until the sauce thickens, which will happen rather suddenly so keep your wits about you Then add in a handful of cheddar if you want and take it off the heat Put the potatoes and every molecule of sauce in a big bowl and fold them over until covered Spray chemicals into a 9 X 9 baking dish and dump in the stuff Put a layer of gruyere cheese on top if you want Add a tin roof 350 for 45 minutes Remove the tin roof 15 minutes or until browned on top Let it set for 10 to 20 minutes Serve on a plate and get scared by a potato lantern and also oddly stimulated when it starts dancing