Cheesy, crispy edges are the best part of scalloped potatoes — and using a spiralizer will give you a lot more of them. Cutting the potatoes this way makes it easy to serve everyone their own potato and creates uniform pieces that will cook at the same rate.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon unsalted butter, plus more at room temperature for the baking dish
- 1 tablespoon all-purpose flour
- 10 fresh sage leaves
- 2 cups half-and-half
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 1/4 cups shredded white Cheddar
- 1 1/4 cups shredded Monterey jack
- 6 small russet potatoes (about 2 pounds total), peeled
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking dish with butter.
- Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and stir with a wooden spoon to make a paste. Cook until the flour mixture begins to toast, about 1 minute. Add 4 of the sage leaves and let them sizzle for a minute, then whisk in the half-and-half, nutmeg, 2 teaspoons salt and several grinds of pepper. Bring to a simmer over low heat and cook until slightly thickened, 4 to 5 minutes. Remove and discard the sage leaves, then pour 1/2 cup sauce in the bottom of the prepared baking dish and spread to coat. Sprinkle with 1/2 cup each of the Cheddar and Monterey jack.
- Trim the ends from the potatoes so they will fit on a spiral slicing machine. Use the plain blade to slice a potato into a long ribbon. Pick up one end of the potato and let it spiral back onto itself in a neat pile. Tuck the spiralized potato into a corner of the baking dish, with the neat ruffly edge sticking up. Place a second potato next to the first potato, separating them with 2 of the sage leaves. Place 2 potatoes side by side in the middle of the baking dish, separating them with 2 of the sage leaves. Then place the remaining 2 potatoes and 2 sage leaves in the other corners of the baking dish, so you end up with 3 rows of 2 potatoes each. Pour the sauce over the potatoes and sprinkle with the remaining 3/4 cup each Cheddar and Monterey jack. Cover the dish with foil, tenting it so it doesn’t touch the cheese.
- Bake for 1 hour. Remove the foil and continue to bake until browned and bubbly and the edges of the potatoes are crispy, 20 to 25 minutes more. Let rest for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 452 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 80 mg |
| Sodium | 707 mg |
| Serving Size | 1 of 6 servings |
| Calories | 452 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 80 mg |
| Sodium | 707 mg |
Reviews
These are awesome. My potatoes must’ve been larger because I needed a 13 x 9 baking dish and had to double the bechamel sauce. Otherwise, it’s perfect.
I’m going to make this. Can I use a mandolin to slice the potatoes and layer them in?
Loved the recipe, but next time will use less salt…..two teaspoons was too much for me.