So today, I'm making a comfort food dish - Baked Canadian Great White North Scallop Potatoes.
STEP ONE:
Creamy Béchamel
First you make a creamy béchamel :
Ingredients:
4 cups of milk
2 tablespoons of butter
1 tablespoon of olive oil
1/2 cup ( dry measuring cup) All purpose Flour
1/2 teaspoon of ground nutmeg
Salt & Pepper to taste
Method :
In a sauce pan add butter and olive oil. Place on medium heat (5).
Add flour and mix in using wooden spoon.
Add ground nutmeg, salt and pepper ( preferably white pepper, but not necessary)
Stir evenly for 5 minutes. Take off burner and let sit. The Roux should be a smooth creamy consistency - not a thick mass.
Place milk in microwave for 2 minutes (depending on your microwave - warm but not boiling)
Add milk gradually to your roux ( butter and flour mixture) Use wire whip (whisk) to stir evenly.
Place back on burner on low heat (2) stirring constantly- have a look at photo for finished product. Cook on low for 10 minutes- stirring constantly- very important!
Take off stove and let rest.
STEP TWO:
GRATED CHEESE - Canadian Great White North Style
You can use a variety of different cheeses to suit your lifestyle. Because I'm making a Great White North - Canadian style - I use cheddar and marble cheese.
Ingredients:
4 cups of grated cheddar cheese
4 cups of grated marble cheese
Set to the side.
STEP THREE:
Prepare Potatoes
Ingredients:
6 medium Potatoes
Method:
Clean potatoes in cold water. If you're using a spring variety of potatoes, like Red Skins or White Potato or Yellow Potato - it's not necessary to remove skins. But, if you're using older russet potatoes, it's best to peel them or you'll get a bitter taste.
Sliced potatoes thin, but not paper thin.
STEP FOUR:
Building The Scallop Potato Dish
PREHEAT OVEN AT 350 DEGREES F
Method :
Get your favourite baking dish, preferably a 9x12 inch baking ceramic dish. Either spray with oil or lightly butter.
Now - take a ladle of of Béchamel and to lightly cover the bottom.
Begin adding sliced potatoes throughout the pan evenly - see photo.
Add another ladle of béchamel, spread out evenly.
Add combination of grated cheddar and marble cheese. Repeat process- just like making Lasagna- See photos.
When your at your last layer, continue with last ladle of Béchamel on last layer of sliced potatoes and top with grated cheddar.
Place in PREHEATED OVEN at 350 degrees F - for 40 minutes.
After 40 minutes- turn down heat to 300 degrees F - for 10 minutes.
Now - turn off oven completely leaving Scallop Potatoes in oven.
Bring out of oven after 10-15 minutes- Let rest for 10 - 15 minutes before you cut it. It needs to set.
Cutting it too soon will make it a lot harder to serve.
Thank you for checking out my recipes. Please support my efforts by buying my cookbook : Canadian Recipes of the Great White North - Great for the whole family!
By Chef Bari
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