Cheesy Scalloped Potatoes You Suck at Cooking episode 117

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=ATTAtYSaScM

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

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