Scalloped Potatoes (au gratin)
Unless we were having pasta 🍝, I really can’t remember a dinner that my mother didn’t serve potatoes as a side dish – all right, the odd time like “once in a blue moon” kind of thing.
My father has always been a “meat & potato” type of guy. Although I enjoyed potatoes as a child, I could easily reduce the servings down to twice a month and till this day, I’m the same! Ironically enough, David is like my father – okay perhaps not as excessive as my dad 👴. Anyway, when we have two servings of potatoes as a side dish a week, I make sure that I serve something else. When I was living by myself, many months in a row I didn’t have any potatoes at all. Instead my side was either steamed vegetables 🥦🍆 or simply a salad.
I guess for most home cooks 👩🍳👨🍳, a potato side dish is easy to serve along with the main course. The various ways to cook and serve potatoes gives many tasty choices as a meal accompaniment. From mashed, baked, boiled, roasted to fried, there are so many great recipes with potatoes to choose from.
There’s a tasty side dish that I really like serving and it’s my Scalloped Potatoes! The creamy texture along with a nice hint of spices accompanies any dish elegantly. Yes, it’s potatoes but an elevated version of it. I like to serve this with Brown Sugar Mustard Glazed Ham, Grilled Chicken, Pork Roast, Duck Breast with Blood Orange Sauce 🦆, and many more dishes.
Scalloped Potatoes is an uncomplicated recipe! Depending on which main course you’ll be serving them with, you can sprinkle on panko breadcrumbs for extra crispiness, or add green onions in the onion mixture for more color and flavor. Another option is to top them with crumbled, cooked bacon. It’s another potato side dish 🥔 that I’m sure you’ll love…
Bon Appétit!🍽
Check out these other delicious side dish recipes…😀
– Fondant Potatoes
– German Red Cabbage
– Quick & Easy Bok Choy
– Perfect Poutine with Bacon Gravy
– Old Fashioned Stuffing with Giblets
– Mixed Mashed Potatoes
– Popovers
– Saffron Rice Stuffing
and for even more amazing side dish and vegetable recipes 🌽🍄, click on this link… Recipe Category • Sides & Vegetables
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Scalloped Potatoes
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Ingredients
- 3 tbsp. butter, plus more for greasing the baking dish
- 3 lbs. russet potatoes, peeled, washed and thinly sliced
- 3/4 lb. white onion, cut into strips (Lyonnaise cut) tips & tricks
- 2 large cloves garlic, pressed
- 2 cups cold half-and-half
- 2 1/2 cups sharp Cheddar cheese, grated
- 2 tsp. (heaping) cornstarch mixed with 1/2 cup cold water
- 1/4 tsp. cayenne pepper, or to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
Directions
- Preheat oven to 400ºF
- Generously butter a 3-quart (9 x 13) casserole dish. Layer ½ of the sliced potatoes on the bottom; set aside.
- In a medium saucepan over medium heat, melt butter. Add sliced onions with garlic; sauté for 3 minutes. Using a slotted spoon, transfer the onion mixture over the potatoes in the prepared casserole dish; set aside.
- Return the saucepan to the heat and pour in cold milk. Bring to a simmer before adding cheese; stir until the cheese has melted completely. Pour in cornstarch mixture and stir until the sauce thickens, about 30 to 45 seconds.
- Pour ½ cheese sauce over the onion mixture and season with black pepper and cayenne. Add the remaining potatoes and pour on the remaining sauce; season with black pepper and cayenne once again (*see footnote).
- Cover the dish with greased aluminum foil and bake 1 ½ hours in the preheated oven. Remove the foil for the last 15 minutes of cooking for a golden brown top.
Notes
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