Scalloped Potatoes

Sharee
Sharee
November 3, 2021
Using a two-stage cook in the Anova Precision Oven means these creamy, cheesy potatoes are foolproof. The first steam cook tenderizes the potatoes, while the second high-heat dry cook thickens the sauce and melts the cheese. The combination of domestic and Italian Parmesan cheeses gives the finished dish mild cheesy flavor. You can swap these cheeses with sharper options, such as cheddar, for a more robust flavor.
Serves
6
Prep Time
00:20
Cook Time
00:50
Scalloped Potatoes
5 (1)
232
Ingredients
2 lb
russet potatoes
1 Tbsp
unsalted butter
1 Tbsp
all-purpose flour
2 cups
heavy cream
3 cloves
garlic, minced
1 Tbsp
onion powder
¼ tsp
ground nutmeg
¼ tsp
ground white pepper
1.5 cups
shredded domestic parmesan cheese, divided
1 cup
shredded Parmigiano-Reggiano cheese
Kosher salt and freshly ground black pepper
¼ cup
finely chopped fresh parsley
Steps

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 25%
Temp: 350°F
Heat: Rear

2. Slice Potatoes

Working with one potato at a time, peel and, using a mandoline slicer or sharp knife, cut into 1/8-inch-thick slices. Transfer to a bowl of water to prevent browning. Repeat with the remaining potatoes.
Slice Potatoes

3. Make Roux

Melt the butter in a medium saucepan over medium heat. When the butter is foamy, whisk in the flour. Continue to cook, whisking, until the mixture is foamy and lightened in color, 2 to 3 minutes.
Make Roux

4. Make Sauce

While whisking constantly, gradually pour in the cream, followed by the garlic, onion powder, nutmeg, and white pepper. Continue to cook, whisking frequently, until thickened, 5 to 10 minutes. Remove from the heat.
Make Sauce

5. Add Cheese

Whisk in 1 cup of the domestic parmesan and all of the Parmigiano-Reggiano. Continue to whisk until all of the cheese is melted and incorporated. Season to taste with salt and black pepper.
Add Cheese

6. Begin Casserole Assembly

Shingle one layer of potatoes in the bottom of a greased oven-safe baking dish. Top with a layer of cheese sauce.
Begin Casserole Assembly

7. Finish Casserole Assembly

Continue to layer potatoes and sauce until baking dish is full. Make sure to finish with a layer of sauce.
Finish Casserole Assembly

8. First Cook

Transfer to the oven and cook until the potatoes are tender, 40 to 45 minutes. (Total cook time is dependent on the depth of the casserole and the thickness of the potato slices.) Remove from the oven.
Sous Vide Mode: Off
Steam: 25%
Temp: 350°F
Heat: Rear
00:45 Timer

9. Adjust the Oven for Browning

Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear

10. Add Cheese

Sprinkle the remaining domestic parmesan over the top of the casserole.

11. Brown

When the oven is hot, return the casserole to the oven and cook until the top layer of cheese has melted and browned, about 5 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
00:05 Timer

12. Rest and Serve

Let the casserole rest for 10 minutes. Garnish with the parsley and serve.
Rest and Serve
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