Gooey, warm and packed with so much flavour, these skillet scalloped potatoes are the perfect side dish.
6 medium Yukon Gold potatoes, peeled and thinly sliced
4 Tbsp unsalted butter
3 Tbsp all-purpose flour
2 ½ cup milk
2 cups freshly shredded Gruyère cheese, freshly shredded
salt and pepper
Preheat oven to 400ºF. Shred the Gruyère cheese with a coarse cheese grater to yield 2 cups.
Heat an 8 to 9-inch oven safe skillet over medium heat. Add 3 tablespoons of butter and reduce heat to low; cook until melted and frothy. Add flour and whisk until lightly browned and raw taste is cooked about, about 30 seconds. Season with salt and pepper. Whisk in milk until smooth.
Remove skillet from heat and pour milk mixture into a bowl or large measuring cup.
In a separate bowl, toss sliced potatoes with salt and pepper. Arrange potato slices in the skillet so that they slightly overlap. Using 1½ cups of the Gruyère cheese, sprinkle between every second layer of potato. Pour milk mixture back into the skillet to coat potatoes. Top potatoes with remaining ½ cup cheese. Dot the cheese with the remaining tablespoon of butter; season with pepper.
Cover with foil and bake for 60 minutes. Remove foil and bake or broil for 5-10 minutes until top is golden and bubbly. Remove from the oven and let stand for 10 minutes before serving.