Scalloped Potatoes
- Prep
- 20 min
- Serves
- 6
- Difficulty
- Medium
Crispy-edged Yukon golds folded into a rich, cheesy sauce.
Ingredients
- 3 lbs Yukon Gold potatoes, thinly sliced (use a mandolin)
- 3 tbsp avocado oil, divided
- Salt and pepper, to taste
- 2 tbsp butter
- 1 tbsp avocado oil
- 1 large Vidalia onion, finely chopped
- 1 tbsp garlic paste
- 2 tbsp all-purpose flour
- 2 cups heavy cream
- ½ cup milk
- 1 tsp Blackstone All-Purpose Seasoning
- 1 tsp Blackstone Parmesan Ranch Seasoning
- 1 cup grated Gruyère cheese
- ½ cup grated sharp cheddar
- ½ cup grated Parmesan or Romano
- 1 tsp fresh thyme leaves
- Extra Parmesan or Romano cheese
- Parsley flakes
Directions
- Preheat your Blackstone griddle to medium heat and set up a warming zone.
- Slice the potatoes thin and evenly using a mandolin. Toss with 2 tablespoons avocado oil, salt, and pepper.
- Spread the potatoes in a single layer on the griddle. Cook, flipping occasionally, until slightly softened with light golden edges, about 8–10 minutes. Work in batches if needed.
- Transfer the potatoes to the warming rack to hold.
- Place a cast iron pan on the griddle. Add butter and the remaining tablespoon of avocado oil.
- Add the chopped onion and cook until soft and lightly golden. Stir in the garlic paste and cook for 30 seconds.
- Sprinkle in the flour and whisk to form a roux. Cook for 1–2 minutes to remove the raw flour taste.
- Slowly whisk in the heavy cream until smooth, then add the milk to loosen the sauce.
- Season with Blackstone All-Purpose and Parmesan Ranch seasoning.
- Stir in the Gruyère, cheddar, and Parmesan (or Romano) until melted and creamy. Add thyme and let the sauce thicken slightly.
- Gradually add the potatoes back into the pan, gently folding to coat them in the sauce.
- Spread evenly, cover with a dome or foil, and cook for about 10 minutes to heat through and meld flavors.
- Remove from heat, top with extra cheese and parsley, and let rest a few minutes before serving.