Scalloped Potatos

Author

Glen Brasseur

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 185F / 85C

Ingredients

• 4lbs Russet potatoes
• 1 cup heavy cream
• Salt
• Pepper
• Ham flavored soup base
• 1 medium onion or green onions
• Gruyere cheese
• Ham

Directions

1. Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC
2. Peel and slice potato’s 1/8” thick. Rinse and place vacuum or ziplock bag. Add salt for seasoning. Vacuum seal.
3. Place in water bath for 1 hour. At 50 minutes, preheat oven to 400 degrees.
4. Butter or use nonstick spray a 9x13” pan. Chop onions.
5. Place 1/3 of potatoes in dish. Add a layer of cheese, onions and season with pepper. Add ham pieces if desired. Repeat two more times.
6. Mix ham flavored soup base flavoring with heavy cream and pour over potatoes.
7. Add more cheese to the top of the potatoes for a crisper cheese.
8. Bake for about 25 minutes. Watch for browning of the top.
9. Remover from oven and let stand for 5 min.

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1. Use broiler for additional browning if necessary.