Ingredients:
4 large russet potatoes, peeled and thinly sliced
1 medium onion, finely chopped
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Fresh chopped parsley for garnish (optional)
! Instructions:
Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Prepare the Potatoes: Peel the potatoes and slice them thinly, about 1/8-inch thick. For even slices, use a mandoline or a sharp knife. Set the potatoes aside.
Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Add the chopped onions and sauté for about 5 minutes until they become translucent. Stir in the flour and cook for 1-2 minutes, forming a roux. Gradually whisk in the milk and cream, and cook, stirring constantly, until the mixture begins to thicken (about 5-7 minutes).
Add Seasoning and Cheese: Stir in 1 1/2 cups of the shredded cheddar cheese, salt, pepper, garlic powder, and paprika. Continue stirring until the cheese is fully melted and the sauce is smooth. Remove from heat.
Assemble the Dish: Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and cheese sauce.
Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the dish for a golden, cheesy finish.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Garnish and Serve: Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to set. Garnish with freshly chopped parsley if desired. Enjoy as a comforting side dish or a hearty main course.
Tips for Perfect Scalloped Potatoes:
Choose the Right Potatoes: Russet potatoes are ideal for scalloped potatoes because of their starchy texture, which helps thicken the sauce. Yukon Gold potatoes can also be used for a creamier consistency.
Thin and Even Slices: Uniform slices are key to evenly cooked potatoes. A mandoline slicer can help achieve consistent thickness.
Don’t Skimp on the Cheese: Cheddar is a classic choice, but feel free to mix in Gruyère, Parmesan, or even mozzarella for extra flavor.
Variations to Try:
Add Ham or Bacon: For a heartier dish, incorporate diced ham or crumbled bacon in between the layers of potatoes.
Herb Variations: Add thyme, rosemary, or chives to the cheese sauce for a fresh, aromatic twist.
Garlic Lovers: Double the garlic powder or add fresh minced garlic to the cheese sauce for extra depth of flavor.
The Origins of Scalloped Potatoes:
While the exact origins are uncertain, scalloped potatoes have long been associated with traditional European cuisine, especially in France and England. The term “scalloped” refers to the thinly sliced nature of the potatoes and their arrangement in layers, resembling a “scallop” shell pattern. Over the years, the dish has evolved, with modern recipes incorporating a variety of cheeses and spices to enhance the flavor.
Why You’ll Love This Recipe:
Scalloped potatoes are the epitome of comfort food, with a creamy, cheesy sauce that perfectly complements the tender potato layers. It’s a versatile dish that pairs wonderfully with roasted meats, poultry, or seafood, and it’s just as satisfying on its own.
