Scalloped Potatoes

I have tried and failed making this dish a lot of times. Although I made a perfect cheese topping, the potatoes just didn't come out fluffy enough. Recently I finally figured out the trick - the potatoes need to be cooked in the water before baking.


Here is the Scalloped Potatoes from my kitchen:

Ingredients
2-3 medium size Yukon gold potatoes
1 cup sweet corn kernels, thaw if frozen is used
1 small yellow onion, thinly sliced
1 cup milk
1 cup shredded cheddar cheese
a pinch of dry parsley (optional)
a pat of butter or a dash of cooking oil
salt to taste

You will need a baking dish. I prefer a wide and flat one to maximize the crispy cheese topping.

How

1. Preheat the oven to 375F. Bring a pot of water to a boil and add a teaspoon of salt into the water.
2. Peel the potatoes and slice them into 1/2 cm thick. Cook them in the boiling water on medium heat just until you can poke through them with a fork. About 10 minutes. Do not overcook. Drain off the water and lay the potatoes evenly in the baking dish.

   

   I cooked my potatoes along with the fresh corn. If you are using canned or frozen corn kernels, no cooking is required.

3. Heat up about 1 teaspoon of cooking oil in a pan. Stir fry the onion on medium heat until it is soften, about 3 minutes. Add in the sweet corn and cook for another minute.
   
4. Turn up the heat, add milk into the pan and bring it to a boil. Add salt to taste.
   
5. Pour the milk mixture over the potatoes and spread it out evenly.
   
6. Sprinkle the cheese on top generously followed by some dry parsley. Bake it in the oven until it is bubbling on the sides and the top is golden brown, about 30 minutes.