The perfect Easter side dish.
Ok this recipe is a real winner. Scalloped potatoes are so yummy. I didn’t grown up eating scalloped potatoes with Easter dinner. My Grandma hates cheese (crazy right?!) so a potato dish covered in cheese just wasn’t on our table. But in my house we love cheese and potatoes and my hubby loves anything smothered in a creamy sauce. That means this recipe is a serious winner!
Layers of potatoes smothered in a creamy sauce , sautéed onions and more cheese than your diet would ever allow. This is comfort food people. It’s for special occasions not everyday.
I’ve got a few tips for making this recipe and then we can get into making (and eating) this deliciousness!
Ok first things first cut those potatoes thin! As thin as you can. Personally I use a mandolin. They are really great at this job. This is the one I have. I love it because its small but effective. I use setting number two!
Secondly the type of potato. You can use russets but I like using a yellow potato. They hold their shape better after a long cook time and overall I prefer their flavour.
Slow cook your onions. This is a must! I’m super impatient but for this dish you can rush cooking your onions. You want them soft, translucent and not even a little brown. If they brown they will discolour your cream sauce.
Layering. Add sauce and cheese in between each layer of potatoes. Now depending how thin you cut your potatoes you will have approximately 4-6 layers of potatoes. Spoon a small about of sauce over each layer and sprinkle a small amount of cheese over each layer.
Now lets get into this delicious recipe!
Yields: 12 servings
- 3 tbsp Butter
- Yellow Onion, thinly sliced into half moons
- 4 Garlic Cloves, minced
- 1/4 cup All Purpose Flour
- 1 cup Vegetable Broth (you can use chicken)
- 2 cups Milk (I use 2%)
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Fresh Thyme, chopped
- 4 pounds Yellow Potatoes, peeled and sliced 1/8 inch thick
- 2 cups Old Cheddar Cheese, grated
- 1/2 cup Fresh Parmesan Cheese, grated
Preheat oven to 400°F.
In a large sauté pan melt butter over medium low heat. Add onions sauté until soft and translucent, about 6-7 minutes. Add garlic and cook until fragrant. Add flour to the pan. Cook flour and onions for about a minute. Slowly add vegetable stock, stir constantly until a thick but smooth sauce forms. Slowly add milk to sauce, stir until smooth. Add salt, pepper and thyme. Cook over low heat for 5 minutes to thicken slightly. Set aside.
Line a 13×9 inch baking dish with a layer of potatoes. Top with 1/3 cup sauce (approx.) and onions. Sprinkle 1/4 cup cheese over sauce. Continue to layer potatoes until complete. Pour the remaining sauce over the top layer of potatoes. Sprinkle with remaining cheese.
Cover pan with foil and bake for 30 minute. Remove foil and bake for an additional 30-40 minutes until the top is brown and the potatoes are cooked though.
Remove from the oven and let cool for 5 minutes before serving. Top with additional thyme and cheese if desired.
Recipe adapted from Gimme Some Oven.