Scalloped Potatoes

Making scalloped potatoes is something entirely worth the amount of time it takes. The process to prep is quick, but the oven time is long to get the perfect consistency for the potatoes. I like to call it potato mac and cheese. The potatoes come out creamy, rich and flavorful. It’s important to cut them very thin and evenly so that they have a consistent texture throughout the layers. If you don’t have a mandolin, using the sharpest knife you own is the best option for this recipe.

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Ingredients

Scalloped Potatoes

3 Lb bag Russet potatoes
4 Tbsp Butter
4 Tbsp Flour
3 Cup Milk
4 Cup Shredded fiesta mix cheese
2 Cup Sharp cheddar
1 Tbsp Salt
1 Tsp Paprika
¼ Tsp Cayenne

Lobster Tails

4 Lobster tails
1 Orange
1 Tsp Garlic butter (per tail)
½ Tbsp Scotch bonnet pepper (optional)
2 Tsp Salt

Instructions

Peel and paper-thin slice potatoes with a mandolin or knife and please don’t cut yourself damnit. Sit the potatoes in room temperature water to prevent the potatoes from oxidizing.
We are going to make a blond roux by mixing butter and flour over medium heat. (Refer to page 4 for tips on Blonde Roux.)
A WHISK MUST BE USED for this part of the recipe. I REPEAT. JK—not repeating. Next, add coconut milk to the roux. When the milk begins to heat, gradually combine cheese. Keep the stove on low so you don't burn the shit. Then add salt, Paprika, and cayenne.
Layer the potatoes in the dish and pour the cheese sauce in every layer. Cover the top with the 2 cups of sharp cheddar cheese and then garnish with paprika. Place in the oven for 1hr with foil on top at 350F degrees. After 30 minutes, uncover to get a golden top.
Butterfly the lobster tail by cutting it with kitchen scissors down the middle and pulling lobster meat on top of the shell. Mince ½ of the pepper (no seeds) and combine with salt. Squeeze fresh orange juice, rub garlic butter, and salt mix onto the tail and grill for 15-20 minutes over medium heat.
If we are not in the mood to grill, we can season and sear the lobster to get a nice color on it. Then finish it off in the oven at 350F for 15 minutes.

Notes

If you are a beginner and butterflying the lobster tail is too much you can just cut them in half. Be careful when butterflying the lobster as well because the lobster shell is hard AF.

For searing the lobster, you want to season it with the salt and scotch bonnet rub and squeeze the orange juice on it. Then get your pan very hot and then about a tablespoon of oil to it. Sear the lobster for about 2-3 minutes until the lobster meat has a nice golden-brown color then put the garlic butter on before they go in the oven. For the searing method, the garlic butter will go on after because the garlic granules in the butter will burn when you’re searing.

Culinary beginner terms

Scalloped Potatoes