This Creamy Scalloped Potato Recipe may look daunting at first, but as long as you have the correct tools, it’s easy to make this casserole. 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 entrÃ©e 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.
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|15 minutes||60 minutes||75 minutes|
- approx. 2 lbs potatoes (I used a mix of Yukon Gold & Idaho potatoes)
- 1/2 sweet yellow onion
- 1 cup medium cheddar cheese
- 1 cup broth
- 1/2 cup cream
- 1/2 cup 2% milk
- 2 tablespoons butter
- 3 tbs flour
- salt & pepper to taste
- Prep your ingredients. Slice your potatoes and onion, and measure your other ingredients. Preheat your oven to 350 degrees F.
- Create the roux. 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.
- Begin layering the potatoes and onion with the roux. 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.
- Put the gratin in the oven for 60 minutes. The gratin is finished when the top is browned and the roux is bubbling.
- Let cool for 15 minutes and serve.
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.