Episode 2
Scalloped and Chowdered
Chef: Christine Ha
Serves: 4
Prep Time: 20 min
Cook Time: 1 hour
Ingredients:
1/2 cup heavy cream
1/2 cup whole milk
2 tbsp unsalted butter
3/4 cup grated gruyere or cheddar, divided
2 pinches ground nutmeg
2 russet potatoes, thinly sliced and soaked in cold water
1/2 onion, finely chopped
Directions:
1. Make cheese mixture: in a small saucepan over medium heat, heat cream, milk, butter, 1/2 cup of the cheese, and nutmeg until incorporated, stirring frequently. Season with salt and white pepper.
2. Bake potatoes: preheat oven to 375°F. In a greased 1-quart casserole dish, layer ½ of the potatoes and ½ of the onion. Pour ½ of the cheese mixture over the potatoes and repeat with remaining potatoes, onion, and cheese mixture. Sprinkle with remaining 1/4 cup of cheese. Bake until top is browned, approximately 45 minutes.
3. Let rest 10 minutes before serving.