| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 1 hr 5 min |
| Yield: | 4 to 5 servings |
Ingredients
- 8 tablespoons (1 stick) butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 1/2 cup grated yellow Cheddar
- 1/4 cup grated American cheese
- 1/4 cup grated white cheddar
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoons ground nutmeg
- 1 teaspoon black pepper
- 3 pounds russet potatoes, washed and scrubbed, peeled and sliced thin
- 1 stick butter, melted
- 2 cups panko bread crumbs
- 2 teaspoons smoky paprika
Instructions
- Preheat oven to 350 degrees F.
- In a large sauce pot over medium-high heat, add butter. Stir in the flour until pasty. Add milk; stir to remove lumps and let cook for 6 minutes until it gets thick. Lower heat and add the cheese, bouillon, nutmeg and black pepper. Whisk until well combined and sauce thickens, approximately 4 minutes. Remove from heat.
- In a bowl, combine butter, panko and smoky paprika. Stir well.
- Place potatoes into a casserole dish. Pour cheese over potatoes and sprinkle au gratin on top. Wrap with foil and bake in oven for 35 to 45 minutes. Remove foil and cook for 10 minutes uncovered. Allow to sit for 10 minutes.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 819 |
| Total Fat | 48 g |
| Saturated Fat | 29 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 18 g |
| Cholesterol | 128 mg |
| Sodium | 330 mg |
Reviews
The beshamel is too much. You will need to add more cheese and add some salt.thebrecipebis not very cheesie as is. I cut the potatoes at 1/8″ and they were under cooked. They needed at least another 15 minutes if not more.
I loved it, added a little salt and some Gouda too.. Nice and cheesy
These were so disappointing! BLAND is the word I use. I usually overspice from a recipe, which I did, and still did not get much flavor. Recipe didn’t even call for salt, but I added my own and it still was BLAH…. I picked this over a different recipe and served for Easter. I guess I should have tested it first. Should have gone with the other. AND why so many bread crumbs? Not needed. Put more emphasis on cheese and seasoning.
I’ve seen Aaron before and have liked his recipes, but this doesn’t cut it.
Loved It!! Thank you Mr McCargo. Very easy to follow. Mlm
I loved it!
This was a disaster!!!! Do not waste your food or time with this.
Yes, this is as horrible as the reviews stated if you follow recipe directions — as I always do first time out to try to make the recipe as the chef intended. As others have said, there is way too much flour in the roux. I was embarrassed to serve this. It doesn’t create a cheese sauce that permeates and flavors the bottom layer of potatoes; it creates something of a PlayDoh consistency that forms a barrier between the potatoes and the topping. And I’m sorry to say this, as I was a big fan of his on the Next Food Network Star competition, but this is the second Aaron McCargo recipe that I’ve followed to the letter and had awful results. I wish I’d read the reviews first. Can I give it NO stars? Could someone at Food Network please update the recipe instructions now so this disaster doesn’t happen to anyone else? Or better yet, just take it offline. This does not produce a dish that is worthy of Food Network.
This recipe is not horrible as one of the reviews stated. The key is to add the flour a little at a time so it doesn’t come out gummy or pasty. I only used 2 teaspoons, not the amount it called for.
Worst recipe ever! I should’ve read the reviews first. The recipe for the “sauce” sounds yummy but the measurements are so wrong. The sauce is more of a gummy paste. No matter how thin the potatoes are they will be uncooked because there’s no sauce in this dish. The prep time is so long. I followed the recipe verbatim and the result was undercooked, unflavored potatoes with orange goo on top. To fix it I made a cheese and milk mixtur and cooked for an additional 30 minutes.That saved the dish. I’m so disappointed because I love food network and this is usually my go to site for recipes. I now know to avoid Aaron McCargo’s recipes.
Loved this recipe. I sliced my potatoes so I didn’t just pour the sauce over the potatoes, I did it in layers. I also make this by adding some onion and ham for cheesy ham and scalloped potatoes!! Thank you for a wonderful, flaw free recipe!