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Did Your Favorite Restaurant Win World's Best?

Did Your Favorite Restaurant Win World's Best?

San Pellegrino announced their 2013 list

Everyone has a go-to favorite restaurant but the chance of your dining pick being chosen by 900 of the world's dining experts as the best in the world is pretty slim. Unless you chose El Celler de Can Roca in Spain, of course, because it was just announced this past Monday that Can Roca has won the world's best title by the World's 50 Best Restaurant Awards.


The Best Scalloped Potato Recipe You’ve Ever Had!

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I don’t often brag about my cooking, but I have to say that this is the best Scalloped Potato Recipe you will ever find. I’ve tried the Scalloped Potatoes at 5-star restaurants such as Matro’s and they still are not as good as what I can make at home. While I am usually highly critical of my own cooking, this is one dish I can confidently say I’ve nailed. So far I have not had anything that can come close to my recipe.

I think the first trick of my scalloped potatoes recipe is using a vegetable slicer so that each potato is thin and the exact same thickness. These slicers are so cheap and convenient, I think everyone should have one stashed away. They also save so much prep time. Many even have a grid feature for quick and easy chopping and dicing.

Once you have perfectly sliced potatoes, the next step is making an amazing parmesan cheese sauce. For my sauce, I saute onions and garlic in butter. Then I create a roux with flour which acts as a thickener for the sauce. This recipe uses a combination of chicken broth and 2% milk instead of heavy cream. Not only does this cut calories, but it affects the flavor as well so the dish does not feel as heavy.

Once you’ve created your roux, you’ll slowly add the milk and chicken broth, constantly whisking so the roux blends in well with the liquid. Then you’ll add salt, pepper, thyme and whisk in your parmesan cheese. You’ll then butter a pyrex baking dish, add one layer of your sliced potatoes, ladle 1/3 of the sauce mixture over the potatoes, and top with shredded sharp cheddar cheese. I do this 3 times.


The Best Scalloped Potato Recipe You’ve Ever Had!

Posts may contain affiliate links. Read our full disclosure policy here.

I don’t often brag about my cooking, but I have to say that this is the best Scalloped Potato Recipe you will ever find. I’ve tried the Scalloped Potatoes at 5-star restaurants such as Matro’s and they still are not as good as what I can make at home. While I am usually highly critical of my own cooking, this is one dish I can confidently say I’ve nailed. So far I have not had anything that can come close to my recipe.

I think the first trick of my scalloped potatoes recipe is using a vegetable slicer so that each potato is thin and the exact same thickness. These slicers are so cheap and convenient, I think everyone should have one stashed away. They also save so much prep time. Many even have a grid feature for quick and easy chopping and dicing.

Once you have perfectly sliced potatoes, the next step is making an amazing parmesan cheese sauce. For my sauce, I saute onions and garlic in butter. Then I create a roux with flour which acts as a thickener for the sauce. This recipe uses a combination of chicken broth and 2% milk instead of heavy cream. Not only does this cut calories, but it affects the flavor as well so the dish does not feel as heavy.

Once you’ve created your roux, you’ll slowly add the milk and chicken broth, constantly whisking so the roux blends in well with the liquid. Then you’ll add salt, pepper, thyme and whisk in your parmesan cheese. You’ll then butter a pyrex baking dish, add one layer of your sliced potatoes, ladle 1/3 of the sauce mixture over the potatoes, and top with shredded sharp cheddar cheese. I do this 3 times.


The Best Scalloped Potato Recipe You’ve Ever Had!

Posts may contain affiliate links. Read our full disclosure policy here.

I don’t often brag about my cooking, but I have to say that this is the best Scalloped Potato Recipe you will ever find. I’ve tried the Scalloped Potatoes at 5-star restaurants such as Matro’s and they still are not as good as what I can make at home. While I am usually highly critical of my own cooking, this is one dish I can confidently say I’ve nailed. So far I have not had anything that can come close to my recipe.

I think the first trick of my scalloped potatoes recipe is using a vegetable slicer so that each potato is thin and the exact same thickness. These slicers are so cheap and convenient, I think everyone should have one stashed away. They also save so much prep time. Many even have a grid feature for quick and easy chopping and dicing.

Once you have perfectly sliced potatoes, the next step is making an amazing parmesan cheese sauce. For my sauce, I saute onions and garlic in butter. Then I create a roux with flour which acts as a thickener for the sauce. This recipe uses a combination of chicken broth and 2% milk instead of heavy cream. Not only does this cut calories, but it affects the flavor as well so the dish does not feel as heavy.

Once you’ve created your roux, you’ll slowly add the milk and chicken broth, constantly whisking so the roux blends in well with the liquid. Then you’ll add salt, pepper, thyme and whisk in your parmesan cheese. You’ll then butter a pyrex baking dish, add one layer of your sliced potatoes, ladle 1/3 of the sauce mixture over the potatoes, and top with shredded sharp cheddar cheese. I do this 3 times.


The Best Scalloped Potato Recipe You’ve Ever Had!

Posts may contain affiliate links. Read our full disclosure policy here.

I don’t often brag about my cooking, but I have to say that this is the best Scalloped Potato Recipe you will ever find. I’ve tried the Scalloped Potatoes at 5-star restaurants such as Matro’s and they still are not as good as what I can make at home. While I am usually highly critical of my own cooking, this is one dish I can confidently say I’ve nailed. So far I have not had anything that can come close to my recipe.

I think the first trick of my scalloped potatoes recipe is using a vegetable slicer so that each potato is thin and the exact same thickness. These slicers are so cheap and convenient, I think everyone should have one stashed away. They also save so much prep time. Many even have a grid feature for quick and easy chopping and dicing.

Once you have perfectly sliced potatoes, the next step is making an amazing parmesan cheese sauce. For my sauce, I saute onions and garlic in butter. Then I create a roux with flour which acts as a thickener for the sauce. This recipe uses a combination of chicken broth and 2% milk instead of heavy cream. Not only does this cut calories, but it affects the flavor as well so the dish does not feel as heavy.

Once you’ve created your roux, you’ll slowly add the milk and chicken broth, constantly whisking so the roux blends in well with the liquid. Then you’ll add salt, pepper, thyme and whisk in your parmesan cheese. You’ll then butter a pyrex baking dish, add one layer of your sliced potatoes, ladle 1/3 of the sauce mixture over the potatoes, and top with shredded sharp cheddar cheese. I do this 3 times.


The Best Scalloped Potato Recipe You’ve Ever Had!

Posts may contain affiliate links. Read our full disclosure policy here.

I don’t often brag about my cooking, but I have to say that this is the best Scalloped Potato Recipe you will ever find. I’ve tried the Scalloped Potatoes at 5-star restaurants such as Matro’s and they still are not as good as what I can make at home. While I am usually highly critical of my own cooking, this is one dish I can confidently say I’ve nailed. So far I have not had anything that can come close to my recipe.

I think the first trick of my scalloped potatoes recipe is using a vegetable slicer so that each potato is thin and the exact same thickness. These slicers are so cheap and convenient, I think everyone should have one stashed away. They also save so much prep time. Many even have a grid feature for quick and easy chopping and dicing.

Once you have perfectly sliced potatoes, the next step is making an amazing parmesan cheese sauce. For my sauce, I saute onions and garlic in butter. Then I create a roux with flour which acts as a thickener for the sauce. This recipe uses a combination of chicken broth and 2% milk instead of heavy cream. Not only does this cut calories, but it affects the flavor as well so the dish does not feel as heavy.

Once you’ve created your roux, you’ll slowly add the milk and chicken broth, constantly whisking so the roux blends in well with the liquid. Then you’ll add salt, pepper, thyme and whisk in your parmesan cheese. You’ll then butter a pyrex baking dish, add one layer of your sliced potatoes, ladle 1/3 of the sauce mixture over the potatoes, and top with shredded sharp cheddar cheese. I do this 3 times.


The Best Scalloped Potato Recipe You’ve Ever Had!

Posts may contain affiliate links. Read our full disclosure policy here.

I don’t often brag about my cooking, but I have to say that this is the best Scalloped Potato Recipe you will ever find. I’ve tried the Scalloped Potatoes at 5-star restaurants such as Matro’s and they still are not as good as what I can make at home. While I am usually highly critical of my own cooking, this is one dish I can confidently say I’ve nailed. So far I have not had anything that can come close to my recipe.

I think the first trick of my scalloped potatoes recipe is using a vegetable slicer so that each potato is thin and the exact same thickness. These slicers are so cheap and convenient, I think everyone should have one stashed away. They also save so much prep time. Many even have a grid feature for quick and easy chopping and dicing.

Once you have perfectly sliced potatoes, the next step is making an amazing parmesan cheese sauce. For my sauce, I saute onions and garlic in butter. Then I create a roux with flour which acts as a thickener for the sauce. This recipe uses a combination of chicken broth and 2% milk instead of heavy cream. Not only does this cut calories, but it affects the flavor as well so the dish does not feel as heavy.

Once you’ve created your roux, you’ll slowly add the milk and chicken broth, constantly whisking so the roux blends in well with the liquid. Then you’ll add salt, pepper, thyme and whisk in your parmesan cheese. You’ll then butter a pyrex baking dish, add one layer of your sliced potatoes, ladle 1/3 of the sauce mixture over the potatoes, and top with shredded sharp cheddar cheese. I do this 3 times.


The Best Scalloped Potato Recipe You’ve Ever Had!

Posts may contain affiliate links. Read our full disclosure policy here.

I don’t often brag about my cooking, but I have to say that this is the best Scalloped Potato Recipe you will ever find. I’ve tried the Scalloped Potatoes at 5-star restaurants such as Matro’s and they still are not as good as what I can make at home. While I am usually highly critical of my own cooking, this is one dish I can confidently say I’ve nailed. So far I have not had anything that can come close to my recipe.

I think the first trick of my scalloped potatoes recipe is using a vegetable slicer so that each potato is thin and the exact same thickness. These slicers are so cheap and convenient, I think everyone should have one stashed away. They also save so much prep time. Many even have a grid feature for quick and easy chopping and dicing.

Once you have perfectly sliced potatoes, the next step is making an amazing parmesan cheese sauce. For my sauce, I saute onions and garlic in butter. Then I create a roux with flour which acts as a thickener for the sauce. This recipe uses a combination of chicken broth and 2% milk instead of heavy cream. Not only does this cut calories, but it affects the flavor as well so the dish does not feel as heavy.

Once you’ve created your roux, you’ll slowly add the milk and chicken broth, constantly whisking so the roux blends in well with the liquid. Then you’ll add salt, pepper, thyme and whisk in your parmesan cheese. You’ll then butter a pyrex baking dish, add one layer of your sliced potatoes, ladle 1/3 of the sauce mixture over the potatoes, and top with shredded sharp cheddar cheese. I do this 3 times.


The Best Scalloped Potato Recipe You’ve Ever Had!

Posts may contain affiliate links. Read our full disclosure policy here.

I don’t often brag about my cooking, but I have to say that this is the best Scalloped Potato Recipe you will ever find. I’ve tried the Scalloped Potatoes at 5-star restaurants such as Matro’s and they still are not as good as what I can make at home. While I am usually highly critical of my own cooking, this is one dish I can confidently say I’ve nailed. So far I have not had anything that can come close to my recipe.

I think the first trick of my scalloped potatoes recipe is using a vegetable slicer so that each potato is thin and the exact same thickness. These slicers are so cheap and convenient, I think everyone should have one stashed away. They also save so much prep time. Many even have a grid feature for quick and easy chopping and dicing.

Once you have perfectly sliced potatoes, the next step is making an amazing parmesan cheese sauce. For my sauce, I saute onions and garlic in butter. Then I create a roux with flour which acts as a thickener for the sauce. This recipe uses a combination of chicken broth and 2% milk instead of heavy cream. Not only does this cut calories, but it affects the flavor as well so the dish does not feel as heavy.

Once you’ve created your roux, you’ll slowly add the milk and chicken broth, constantly whisking so the roux blends in well with the liquid. Then you’ll add salt, pepper, thyme and whisk in your parmesan cheese. You’ll then butter a pyrex baking dish, add one layer of your sliced potatoes, ladle 1/3 of the sauce mixture over the potatoes, and top with shredded sharp cheddar cheese. I do this 3 times.


The Best Scalloped Potato Recipe You’ve Ever Had!

Posts may contain affiliate links. Read our full disclosure policy here.

I don’t often brag about my cooking, but I have to say that this is the best Scalloped Potato Recipe you will ever find. I’ve tried the Scalloped Potatoes at 5-star restaurants such as Matro’s and they still are not as good as what I can make at home. While I am usually highly critical of my own cooking, this is one dish I can confidently say I’ve nailed. So far I have not had anything that can come close to my recipe.

I think the first trick of my scalloped potatoes recipe is using a vegetable slicer so that each potato is thin and the exact same thickness. These slicers are so cheap and convenient, I think everyone should have one stashed away. They also save so much prep time. Many even have a grid feature for quick and easy chopping and dicing.

Once you have perfectly sliced potatoes, the next step is making an amazing parmesan cheese sauce. For my sauce, I saute onions and garlic in butter. Then I create a roux with flour which acts as a thickener for the sauce. This recipe uses a combination of chicken broth and 2% milk instead of heavy cream. Not only does this cut calories, but it affects the flavor as well so the dish does not feel as heavy.

Once you’ve created your roux, you’ll slowly add the milk and chicken broth, constantly whisking so the roux blends in well with the liquid. Then you’ll add salt, pepper, thyme and whisk in your parmesan cheese. You’ll then butter a pyrex baking dish, add one layer of your sliced potatoes, ladle 1/3 of the sauce mixture over the potatoes, and top with shredded sharp cheddar cheese. I do this 3 times.


The Best Scalloped Potato Recipe You’ve Ever Had!

Posts may contain affiliate links. Read our full disclosure policy here.

I don’t often brag about my cooking, but I have to say that this is the best Scalloped Potato Recipe you will ever find. I’ve tried the Scalloped Potatoes at 5-star restaurants such as Matro’s and they still are not as good as what I can make at home. While I am usually highly critical of my own cooking, this is one dish I can confidently say I’ve nailed. So far I have not had anything that can come close to my recipe.

I think the first trick of my scalloped potatoes recipe is using a vegetable slicer so that each potato is thin and the exact same thickness. These slicers are so cheap and convenient, I think everyone should have one stashed away. They also save so much prep time. Many even have a grid feature for quick and easy chopping and dicing.

Once you have perfectly sliced potatoes, the next step is making an amazing parmesan cheese sauce. For my sauce, I saute onions and garlic in butter. Then I create a roux with flour which acts as a thickener for the sauce. This recipe uses a combination of chicken broth and 2% milk instead of heavy cream. Not only does this cut calories, but it affects the flavor as well so the dish does not feel as heavy.

Once you’ve created your roux, you’ll slowly add the milk and chicken broth, constantly whisking so the roux blends in well with the liquid. Then you’ll add salt, pepper, thyme and whisk in your parmesan cheese. You’ll then butter a pyrex baking dish, add one layer of your sliced potatoes, ladle 1/3 of the sauce mixture over the potatoes, and top with shredded sharp cheddar cheese. I do this 3 times.


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