Ali Cooks: Skillet Scalloped Potatoes

The challenge:  Make something that Brian would eat.  Why, you ask?  Because I particularly felt like being nice.  And I even gave him the option of choosing the dish, but I beat him to it.  He said he's never had scalloped potatoes, and I've never made them, so I figured we could take care of both.  (Plus it's a great reason to pull out my cast iron skillet again!  Woot!)

Technically, this recipe doesn't require a 'cast iron' skillet, but I like to boast about my own skillet as often as possible.  (Just kidding!)  Feel free to use any oven safe skillet, and I'm thinking this could even be modified to use pans on the stove and transfer into a baking pan.

Skillet Scalloped Potatoes

*FoodNetwork.ca

Ingredients:

6 medium potatoes, peeled and thinly sliced

4 Tbs unsalted butter

3 Tbs flour

2 ½ cups milk

2 cups cheese, shredded

salt and pepper

Instructions:

Preheat the oven to 400ºF. 

Heat a cast iron skillet over medium heat on the stove top (remember to season/prepare it beforehand).  Add 3 tablespoons of the butter and reduce the heat to low; cook until melted and frothy.  Add the flour and whisk until lightly browned, about 30 seconds.  Season with salt and pepper.  Whisk in the milk until smooth. 

Remove the skillet from the heat and pour the milk mixture into a bowl.  In a separate bowl, toss the sliced potatoes with salt and pepper.  Arrange the potato slices in the skillet so that they slightly overlap.  Using 1 ½ cups of the cheese, sprinkle between every second layer of potato. 

Pour the milk mixture back into the skillet to coat potatoes.  Top the potatoes with the remaining ½ cup of cheese.  Dot the cheese with the remaining tablespoon of butter; season with more pepper. 

Bake for 60 minutes. Broil for an additional 5-10 minutes until the top is golden and bubbly, if desired.  Remove from the oven and let stand for 10 minutes before serving.