Scalloped Potatoes
This Scalloped Potato recipe is deliciously tasty and creamy! It's an elegant way to serve potatoes that goes so well with many dishes!
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
Footnote: Sprinkle with Panko® breadcrumbs for extra crispiness. Use green onions or crumbled, cooked bacon.
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