I’m ashamed to admit that up until this point, I have not made scalloped or au gratin potatoes before. I’m terribly fond of them, I’ve just always assumed it was less of a pain in the ass to make them from a box, and at least until I get a mandolin to slice the potatoes with, I was right on at least that aspect of their preparation. I used, instead, a contraption that was given to me, which resembled a mandolin in function, but was made in such a way that prevented the user from being able to accidentally injure themselves — which is nice — but also made it difficult to injure things like, say, potatoes. After much frustration, I managed to slice up my purple potatoes and the rest of the dish was a snap.
Spicy Potatoes Au Gratin
- 1 bag new potatoes, sliced
- 2 tbsp butter, melted
- 1 1/2 c half & half
- 2 tbsp flour
- 1 tsp garlic powder
- 1 tsp ancho chile powder
- kosher salt & cracked black pepper
- 1 1/2 c. shredded cheddar or Mexican mix
Preheat oven to 400°F. Whisk together butter, half & half, flour, garlic and chile powder. Arrange potato slices in a baking dish and pour butter mixture over them. Cover with lid or tinfoil and bake 30 minutes. Remove lid/foil and sprinkle with cheese; place back in the oven for another 20 minutes.