Cheesy Scalloped Potatoes - You Suck at Cooking (episode 117)

Scalloped potatoes, sometimes known as potatoes dauphinoise, often known as potatoes au gratin when cheese is added, usually do not contain scallops and nobody knows why. Subscribe: http://bit.ly/1HuynlY http://yousuckatcooking.com   / yousuckatcooking     / yousuckatcookin   RECIPE Select three medium russet potatoes, or cusset potatoes if you’re immature Slice them 1/8th inch thick and throw any that don’t measure up against a window Par boil them for 3 minutes Par strain them for 20 seconds MEANWHILE IT’S SAUCE TIME 3 tablespoons Butter: melt it in a sauce pan, which is a good pan for sauce 2 chopped garlic cloves: give them a nice hot butter bath 5 tablespoons all purpose wheat dust (flour) slowly whisk it in until it’s smooth and cook it for a couple to a few minutes 2 cups/500 ml milk: slowly whisk it in until it seems like you never had a golden smooth garlic mixture there previously NOW IT’S FLAVOR TIME 1 veggie bullion cube: crumble and wangjangle ½ teaspoon salt 2 - 3 teaspoons mustard dust Some pepper pepper pepper Continue wangjangling until the sauce thickens, which will happen rather suddenly so keep your wits about you Then add in a handful of cheddar if you want and take it off the heat Put the potatoes and every molecule of sauce in a big bowl and fold them over until covered Spray chemicals into a 9 X 9 baking dish and dump in the stuff Put a layer of gruyere cheese on top if you want Add a tin roof 350 for 45 minutes Remove the tin roof 15 minutes or until browned on top Let it set for 10 to 20 minutes Serve on a plate and get scared by a potato lantern and also oddly stimulated when it starts dancing