It’s been a while since I’ve done a cooking Thursday, but I’m excited to be back among the regular blogging crowd and having the time to sit down and write 😀
This technique is just pure genius – I wish I’d thought of it first. All the yummy gooey cheese mix seeps in between each and EVERY layer adding to the scrumptious outcome.
VERTICAL SCALLOPED AU GRATIN POTATOES Serves 4-6
adapted from https://www.ambitiouskitchen.com/au-gratin-potatoes/
4-5 medium yukon gold potatoes (1 1/2 pounds), thinly sliced into 1/8th inch rounds
1-2 large shallots, cut into thin slices
2 tablespoons salted butter
FRESH ground sea salt and black pepper
- Preheat the oven 375°.
- Spray a 1 quart square baking dish with nonstick cooking spray.
- Toss potato slices in melted butter and sprinkle with FRESH ground sea salt and black pepper.

- Arrange sliced potatoes in semi-tight slanted vertical rows. Don’t make them too tight, leaving enough space to add in the shallot slices randomly between the rows and on top of potatoes wherever you can fit them.
SAUCE
2 tablespoons salted butter
3 tablespoons WONDRA flour
3/4 cup whole milk
1 cup FINELY shredded sharp cheddar cheese
1/4 teaspoon garlic powder
FRESH ground sea salt and black pepper
- Add butter and place over medium heat in small saucepan.
- Once butter is melted, whisk in the flour until golden.
- Slowly add in milk, vigorously whisking away any lumps. Bring mixture to a simmer.
- Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper.
- Taste and adjust seasoning, if necessary.
- Pour the sauce evenly over the potatoes and onions to cover them.
- Cover the pan with foil.
- Bake for 45 minutes.
TOPPING
1/3 cup gruyere cheese
1/8 – 1/4 cup grated parmesan
FRESH chopped parsle
- After 45 minutes, remove foil, sprinkle with Gruyere and Parmesan.
- Return to the oven and bake for 30-45 more minutes or until potatoes are tended and golden brown on top.
- Remove from the oven and garnish with fresh chopped parsley.
- Enjoy!