Easy Scalloped Potatoes Recipe
User Reviews
5
Easy Scalloped Potatoes Recipe
Description
This recipe begins by sautéing diced yellow onions in melted butter until lightly browned, then adding finely minced garlic for a brief fragrant step. Mixing in all-purpose flour forms a roux that thickens when milk is added and brought to a boil, creating a sauce similar in texture to Alfredo sauce. Salt, pepper, and half the grated Parmesan and Asiago cheeses are stirred in to enrich the sauce.
A portion of this cheese sauce lines the bottom of a casserole dish before layering half the sliced potatoes, more cheese, and more sauce. The remaining potatoes, sauce, and cheeses finish the layering. Baking uncovered at 350°F for one hour allows the potatoes to become tender and the top to brown gently.
The creamy sauce provides a smooth texture that contrasts with the slight bite of the potatoes, and the mix of Parmesan and Asiago cheeses contributes savory depth. The recipe can be partially baked ahead for convenience and reheated to serve. It recommends storing leftovers in the refrigerator for up to four days or freezing for up to three months, with instructions to thaw and reheat gently to maintain texture.
Ingredients
- 3 tablespoons butter unsalted
- 1 yellow onion peeled and small diced
- 1 garlic finely minced clove
- 2 tablespoons all-purpose flour
- 2 cups milk whole
- ½ cup Parmesan Cheese grated
- ½ cup Asiago cheese shredded
- 4 russet potato peeled and thinly sliced
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 350°.
- Add the butter to a medium size pot over medium heat and when it’s melted add in the onions and cook until lightly browned, which takes about 5 minutes while frequently stirring.
- Stir in garlic and cook just until fragrant, which takes about 20 to 30 seconds.
- Mix in the all-purpose flour to make a roux.
- Next, pour in the milk and bring to a boil over high heat until it becomes thick, like alfredo sauce. It should coat the back of a spoon.
- Finish by stirring in ½ the cheeses, salt, and pepper.
- Add a 1/3 of the cheese sauce to the bottom of a 7x11 casserole dish sprayed with non-stick spray.
- Layer on with half the potatoes, cheese, and a 1/3 of the sauce.
- Next, add on the remaining potatoes, and then the remaining sauce and cheese.
- Bake in the oven uncovered at 350° for 1 hour or until well browned on top and tender. Serve.
Notes
- Partially bake the scalloped potatoes (35–40 minutes) ahead of time, then finish baking covered with foil on the day of serving to ensure tenderness.
- Store refrigerated leftovers covered for up to 4 days or freeze for up to 3 months; thaw before reheating.
- Reheat in a pan at 350°F for 6 to 8 minutes until heated through.
- Butter can be substituted with oil if preferred.
- Feel free to substitute Parmesan and Asiago cheeses with other favorites like cheddar, Havarti, gouda, or gruyere.
- Keep peeled potato slices in cold water until layering to prevent browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 319mg | 13% |
| Potassium | 770mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 298mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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