Scalloped Potatoes in a Few Easy to Make Steps

Scalloped Potatoes in a Few Easy to Make Steps

Hello again and welcome to the first installment of new segment called Side Dish Saturdays. I want to post exclusively about side dishes every other Saturday for the next 10 weeks. To me, what we pair with our main dish is important. It can elevate the main component or fight for the spotlight. And not all flavor profiles belong together on the same plate at the same time.

Scalloped potatoes is a classic dish, my version has cheeses added to the garlicky (is garlicky a word? It should be!) cream sauce. I love the combination of Cheddar, Gruyere and Parmesan used here, they compliment each other nicely.

I have served this side dish with BBQ, ham at Christmas & Easter, and turkey at Thanksgiving. It has it’s own unique flavor that stands on it’s own and really compliments many meats.

Swaps & Specs

• You can use any cheese combination you wish, just so long as it is a good melting cheese.

• You can make the full dish here for a large crowd or you can halve the recipes for smaller portions.

• Use a mandolin for perfect even slices. Plus it makes short work of slicing the potatoes.

• assemble ahead of time and hold till ready to bake. If you use a throw away tin foil pan you can go right from the fridge to the oven. Cooking time would increase some, cook until bubbly, golden brown.

• You can add chopped cooked proteins and veggies to Scalloped Potatoes to make it a meal! Add ham, cubed chicken, and ground beef to the dish for a little extra. You can also add broccoli, corn, caramelized onion, and peas as potential add in components.

• Toppings: I think it would be amazing to top this with French’s Fried Onions and broil it off! You could also try cracker crumbs, more cheese and crushed corn flakes for a crunchy bite.

Scalloped Potatoes from scratch can be a little labor of love but they are so worth it! It is a delicious, indulgent side dish that many people have said could be eaten alone! It’s that good! Give it a try and let me know what combinations you used. Look forward to hearing from you!

Scalloped Potatoes

A melting pot of delectable cheeses and potatoes in melty goodness!

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Side Dish

Cuisine American

Servings 12 people

Calories 246 kcal

Equipment

• mandolin
• 15"x11" baking dish
• food processor or cheese grater

Ingredients

  

• 10 average sized potatoes russet or gold sliced thin. (I use a mandoline)
• 2 cups triple cheddar mix, or Vermont cheddar shredded
• 12 oz. Gruyere cheese shredded
• ¼ cup grated parmesan plus more for sprinkling
• 2 cloves garlic pressed
• 2 cups heavy cream
• 3 tbsp butter
• 3 tbsp flour
• ⅛ tsp cayenne pepper
• 1 tsp paprika for sprinkling
• Salt, pepper to taste

Instructions

 

• Heat oven to 350*. Butter a 13×9” baking dish and set aside. Heat butter in saucepan until melted, add flour and whisk for a couple minutes until flour is cooked.
  
• Add 1 ½ cups cream to flour slowly, (turn down heat if needed) whisking constantly to avoid lumps. Once all cream is added, put in salt & pepper to taste, cayenne and pressed garlic. As mixture thickens, continue stirring, scraping bottom of pan, add ¼ cup parmesan cheese, all the gruyere and 1 cup cheddar. Mix until melted and well blended. If mixture is too thick, thin it out with remaining cream until a thinner sauce is achieved. Remove from heat.
  
• Make a single layer of potatoes in bottom of baking dish, using half of potatoes. Pour half the sauce over them, making sure to get complete coverage. Sprinkle with a little parmesan and paprika. Repeat layer process again, using all the remaining potatoes and sauce. Smooth to cover all potatoes, sprinkle with paprika and parmesan and remaining cheddar cheese. Bake uncovered for 1 hour or until top is deep brown & potatoes are cooked.
  

Notes

Do not skimp on the cheese by buying cheap. You want smooth melting cheese which usually costs a little more. It’s so worth it!  Pre-shredded cheese will not melt as smooth.  Depending on the cheeses you choose, you may need to add more liquid, so measurements may not be exact!

Keyword potato, scalloped