Einkorn Cheesy Scalloped Potatoes
What is einkorn flour?
Watch our video and find out.
Yes, you can use Russets or red potatoes but we opted for trusty Yukon golds in our cheesy scalloped potatoes for their sexy, buttery flavor and firm texture. Yukons and cheese—is there a more delicious pairing? We think not! No einkorn flour? No problem! You can also make cheesy scalloped potatoes using traditional all-purpose flour.
Uniform slices using a mandolin are the best way to ensure equal thickness for a casserole that will cook evenly. Cover your dish up with foil during the first half of baking process then remove foil for the final stage. This will form that characteristic crust you love on top.
The garlic powder in this recipe isn’t too strong. It just accentuates the savory taste of the cheese, adding in a nice depth of flavor that the starchy potatoes lack. It’s an excellent combo.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Cheesy Scalloped Potatoes Recipe
- 2 1/2 lbs Yukon Gold potatoes, about 6 medium
- 4 Tbsp unsalted butter
- 3 Tbsp all-purpose einkorn flour
- 12 oz can evaporated milk
- 1 tsp salt
- 1/4 tsp garlic powder
- 1 1/2 cups sharp cheddar cheese, grated
- Preheat oven to 350 degrees and butter to a 2-qt baking dish. Scrub, dry, peel if desired, and slice potatoes thinly (about 1/8" thick) and set aside.
- Place a small saucepan over medium heat and melt butter. Add flour and whisk until incorporated and allow the flour to cook for about 1 minute. Whisk in evaporated milk until completely smooth. Allow the sauce to come to a bubble, and then reduce heat to low. Allow the sauce to simmer for about 2 minutes, then whisk in the salt, pepper and grated cheese. Stir until the cheese is completely melted and the sauce is smooth. Remove from heat.
- Shingle the potato slices into an even layer along the bottom of the buttered casserole dish using about ¼ of the slices. Season the potatoes lightly with salt, and then pour about ¼ of the sauce over the potatoes and spread to cover. Repeat with remaining potatoes, ending with the sauce on top. (Don’t forget to season each layer of potatoes lightly with salt.)
- Cover with foil and bake for about 1 hour, then remove foil and continue baking for an additional 15–20 minutes or until the potatoes in the center of the dish are tender and the top is golden and bubbly. (You can test by piercing the center of the casserole with a paring knife. If you feel any crunch, they will need to cook longer.)
- Remove from oven and allow the dish to cool for 10 minutes before serving. Enjoy!