The Secret Chefs, the teenage members of a cooking club dedicated to learning new cooking techniques and then blogging about them, has released another recipe! This month they learned several new skills, including : how to use a food processor and how to make a roux. Both of these skills are important in the recipe they learned to make.
While a food processor is definitely a luxury kitchen tool, it’s one I love and use frequently. Mine is very basic, but I can shred, slice, and puree with it, and I use all of those settings frequently. If you’re making any kind of veggie bake, it’s important to get those slices the same thickness so that they bake evenly. We discussed all of the safety features so we were sure nobody would slice fingers by mistake, and sliced all the potatoes for their dish in record time. They used it to grate their cheese, as well!
We also talked through the science of making a roux. While you can definitely make scalloped potatoes without a roux, we talked about it here to give this team the opportunity to practice this skill. Stay tuned for another tasty recipe that uses a roux later this winter!
The girls are sharing that recipe for Easy Cheesy Scalloped Potatoes over on their blog, The Secret Chefs! They’d love to have you stop by, check out their blog, and comment on your favorite posts.
Looking for more potato dishes? My whole family loves S’Mashed Italian Potatoes, and they’re quick and easy to make! Find out how here.
What’s your favorite potato recipe? Let us know in the comments!
