Scalloped Potatoes
Unless we were having pasta, I really can’t remember a dinner that my mother didn’t serve with 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 enjoy potatoes, I could easily reduce the servings down to twice a month… I’m still like that! 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… I’m a big salad eater!
I guess a potato side dish is easy for most home cooks to serve along with the main course. The various ways to cook and serve potatoes gives many great choices as a meal accompaniment. From mashed, , Baked, boiled, Roasted to Fried, there are so many great recipes with potatoes to choose from, you’re definitely at the right place, here at Club Foody!
There’s a side dish that I really like serving to my guests because I find it quite tasty. I’m talking about my Scalloped Potato recipe here! The creamy texture of this scalloped potato recipe 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, Easy Pork Roast, Duck Breast with Blood Orange Sauce and many more dishes.
An uncomplicated recipe, this is a side dish you really want to keep and I’m sure you’ll know why after you make it…
Bon Appétit!
Check out these other delicious side dish recipes…
– German Red Cabbage
– Perfect Poutine with Bacon Gravy
– Old Fashioned Stuffing with Giblets
– Mixed Mashed Potatoes
– Popovers
– Saffron Rice Stuffing
and for even more yummy side dish and vegetable recipes, click on this link… Recipe Category • Sides & Vegetables
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Scalloped Potatoes
Hover to scale
Ingredients
- 3 tbsp. butter, plus more for greasing the baking dish tips & tricks
- 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 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
Don't forget to rate and comment on this recipe!
