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Steam-Baked Scalloped Potatoes

Name: Steam-Baked Scalloped Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 lb of russet potatoes; 1 Tbsp of unsalted butter; 1 Tbsp of all-purpose flour; 2 cups of heavy cream; 3 cloves of garlic, minced; 1 Tbsp of onion powder; 0.25 tsp of ground nutmeg; 0.25 tsp of ground white pepper; 1.5 cups of shredded domestic parmesan cheese, divided; 1 cup of shredded Parmigiano-Reggiano cheese; 0 of Kosher salt and freshly ground black pepper; 0.25 cup of finely chopped fresh parsley

Sharee

September 7, 2023

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

Prep Time

00:20

Cook Time

00:50

5 (3)

1722

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

Rack

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.

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.

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.

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.

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.

7. Finish Casserole Assembly

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

8. First Cook

Rack

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

Rack

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

Rack

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.