Scalloped Potatoes with Béchemal

This Scalloped Potato with Béchemal recipe may look daunting at first, but as long as you have the correct tools, it’s easy to make this casserole. Serve with a turkey meatloaf or even with lasagna.

Not only does it store well, but it’s a delightful way to spice up the standard baked potato served during the colder winter months. I love serving this with a meat entree with a green vegetable such as broccolini or green beans.

So why is it called “scalloped potatoes” anyway? The word originates from an old English word “collop” which means “to slice thinly”. To consistently slice the potatoes thinly, it’s best to use a mandoline.

Ingredients:

• Potatoes: Use the sturdy reliable Russet potato for your scalloped potatoes. This is also a great recipe to use up those potatoes in the pantry!
• Yellow onion: Adding some onion to your scalloped potatoes will not only give more flavor, but it will also add a bit of crunch.
• Bechamel Sauce: Also known as a creamy white sauce, make the Bechamel sauce with the cream, flour and butter.
• Cheddar Cheese: Who doesn’t love adding cheese to potatoes?
• Seasoning: Add salt and pepper or even a bit of cayenne and paprika.

Special Tools:

Mandoline: You’ll need a special tool for this dish called a Mandoline. It’s a blade enclosed in a piece of plastic that makes it easy to get a uniform size throughout all your vegetables. This this for slicing the potatoes and onion.
Casserole Dish: Use your favorite casserole dish to make this Scalloped Potato recipe! A casserole dish will evenly distribute the heat throughout the potatoes and onion.

How to Make Cheesy Scalloped Potatoes with Béchemal

1. Prep your ingredients. Slice your potatoes and onion, and measure your other ingredients. Preheat your oven to 350 degrees F.
2. Create the Béchemal. Melt your butter in a saucepan and add in the milk, cream, flour, broth, cheese, salt & pepper and whisk all ingredients together over medium heat until thickened.
3. Layer the potatoes and onion with the sauce. Put a layer of potato with a layer of thinly sliced onion on top. Add about half a cup of roux on top of the layer. Continue layering in the casserole dish until you are out of potato, about three layers.
4. Bake. Put the gratin in the oven for 60 minutes. The gratin is finished when the top is browned and the roux is bubbling.
5. Let cool for 15 minutes and serve.

How to Make Béchemal Sauce

Making a Béchemal sauce sounds much more daunting than it actually is. Béchemal sauce is a combination of just three ingredients.

To make this sauce, heat the butter over medium heat and allow it to melt completely. After it has melted, add in the flour and whisk the two ingredients together.

Then, stream in the milk or cream while continuing to whisk the ingredients together. Season your sauce with salt and pepper. Add in shredded cheddar cheese if you’d like to make it into a cheesy Béchemal sauce.

Take your sauce off the heat and cover so it stays warm. Use immediately.

What to Serve with Cheesy Scalloped Potatoes

Cheesy scalloped potatoes are the perfect accompaniment to almost any meal. The secret to making this dish is slicing the potatoes thinly as well as evenly. The best way to do this is to Serve this side with a healthy turkey meatloaf and kale chips. Another option is to serve this dish with a rack of lamb for an elegant meal or even a baked ziti.

Looking for a holiday dessert recipe to pair with these scalloped potatoes? Take a look at my Bread Pudding recipe for the upcoming Christmas holiday.