3 November, 2024
Potatoes – Scalloped II
Posted in : Sides on by : MikeZ
Scalloped Potatoes II
This classic comfort food is known for its creamy, cheesy goodness and tender potato slices. This recipe is sure to be a hit at your next meal.
Servings 8
Calories 320kcal
Equipment
- 1 9" x 13" Glass Casserole
- 1 Medium SaucePan
INGREDIENTS
Ingredients:
- 2 Lbs. Russet Potatoes - peeled and thinly sliced
Sauce:
- 1 Tbsp. olive oil or butter
- 1 Medium Onion - finely chopped
- 2 Cloves Garlic - minced
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 2 cups Sharp Cheddar Cheese - shredded.
- ½ cup Parmesan Cheese - grated
- 2 Tbsp. AP Flour
- 1 tsp. Dried Thyme
- 1 tsp. Dried Rosemary - (optional)
- Salt and Black Pepper - to taste
- ¼ tsp. Ground Nutmeg - (optional) – adds warmth
Garnish (Optional):
- Chopped fresh parsley or additional grated cheese
INSTRUCTIONS
- Preheat oven to 375°F.
- Grease a 9″×13″ baking dish with butter or non-stick spray.
- Peel and thinly slice the potatoes to about 1/8-inch thick.
- In a large skillet or saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add the flour, stirring constantly for about 1 minute to create a roux.
- Gradually whisk in cream and milk. Continue to whisk until the mixture is smooth and starts to thicken.
- Stir in the cheddar and Parmesan cheese, continuing to whisk until the cheese is fully melted and the sauce is creamy.
- Season with dried thyme, salt, black pepper, dried rosemary and ground nutmeg (if using). Taste and adjust seasoning as needed.
- Arrange a layer of potato slices in the bottom of the prepared baking dish. Pour some of the cheese sauce over the potatoes.
- Repeat the layers until all the potatoes and sauce are used, ending with a layer of sauce on top.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
- Allow the casserole to cool for a few minutes before serving to thicken the sauce.
- Garnish with chopped fresh parsley or additional grated cheese if desired.
Notes
Use a mandolin or food processor for uniform 1/8″ slices.
If you prefer a thicker sauce, let it simmer longer before adding it to the potatoes.
You can prepare the dish a day in advance. Assemble the scalloped potatoes, cover, and refrigerate. Bake as directed, adding 10 extra minutes if going straight from the refrigerator.
If you prefer a thicker sauce, let it simmer longer before adding it to the potatoes.
You can prepare the dish a day in advance. Assemble the scalloped potatoes, cover, and refrigerate. Bake as directed, adding 10 extra minutes if going straight from the refrigerator.
Copyright © 2021 – 2024 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved
