Scalloped Potatoes
User Reviews
5
Scalloped Potatoes
Description
Scalloped Potatoes combines thinly sliced red potatoes with a creamy cheese sauce made from sautéed onions, garlic, and sharp white cheddar cheese. The sauce starts by cooking onions in butter, then thickening with flour and milk before melting in the cheese. The layered potatoes are covered with the smooth sauce and baked at 350°F until the potatoes become tender without losing shape, which takes nearly an hour.
The cheddar cheese brings a sharpness that contrasts with the mild creaminess of the sauce, while the sautéed onions add a subtle savory note. The potatoes maintain slight separation to allow even cooking and sauce penetration. This baking technique results in a hearty side dish with a rich texture and a pleasantly cheesy flavor.
Scalloped Potatoes are served warm, ideal alongside roasted meats or vegetable mains. The optional parsley garnish adds a fresh color contrast. For a deeper golden top, the dish can be broiled briefly after baking.
If you prefer more browning, place the baking dish closer to the broiler in the last few minutes. Adjust salt to taste carefully since the cheese contributes saltiness. This dish reheats well in the oven to maintain texture.
Ingredients
- 3 Tbsp (26g) butter
- 1 cup chopped yellow onion
- 3 Tbsp (42g) all-purpose flour
- 1 Tbsp garlic minced
- salt freshly ground
- black pepper freshly ground
- 2 3/4 cups (650ml) milk whole
- 1 1/4 cups (5 oz) cheddar cheese shredded, sharp, white
- 2 3/4 lbs potato red
- 1 Tbsp parsley optional, fresh, minced
Instructions
- Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- Melt butter in a medium saucepan over medium heat. Add onion and saute 3 minutes.
- Add flour and garlic and saute 1 minute.
- While whisking pour in milk. Bring to a light boil over medium-high heat, stirring frequently.
- Remove from heat. Stir in cheese.
- Season with salt and pepper to taste (you'll need about 1 tsp salt). Cover pan with lid and set aside.
- Peel potatoes and slice into 1/6-inch slices using a mandolin. Spread half of the potatoes into an even layer in prepared baking dish (be sure each slice is separated).
- Pour half the sauce evenly over potatoes. Spread over remaining half of potatoes and finish by covering with remaining half of sauce.
- Bake in preheated oven until potatoes are tender when pierced with a toothpick or fork, about 55 - 70 minutes*.
- Garnish with parsley if desired and serve warm.
Notes
- For a browned top, broil the scalloped potatoes briefly near the end of baking.
- Use a mandoline or sharp knife to slice potatoes evenly thin for consistent cooking.
- Adjust salt carefully; the cheddar cheese adds natural saltiness.
- Allow the dish to rest a few minutes after baking to thicken before serving.
User Reviews
Overall Rating
5
You'll Also Love
