Scalloped potatoes are a delicious and comforting side dish made with layers of thinly sliced potatoes, creamy sauce, and often topped with cheese. Here’s a basic recipe to prepare scalloped potatoes:
- 4-5 large russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 small onion, thinly sliced (optional)
- 2 cups shredded cheese (cheddar, Gruyere, or a mix of your choice)
- 2 cups heavy cream or whole milk
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon ground nutmeg (optional, but adds a nice flavor)
- Fresh thyme or parsley for garnish (optional)
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Potatoes: Peel and thinly slice the potatoes. You can use a mandoline slicer for even and consistent slices if you have one. If using onions, thinly slice them as well.
- Make the Creamy Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, but be careful not to let it brown. Sprinkle the flour over the butter and garlic and whisk continuously for 1-2 minutes until the mixture turns a light golden color.
- Add the Cream/Milk: Gradually pour in the heavy cream or milk while continuing to whisk. Keep stirring until the sauce thickens, which should take about 5-7 minutes. Season the sauce with salt, pepper, and nutmeg. Remove it from heat.
- Layer the Potatoes: In a greased 9×13-inch (23×33 cm) baking dish, start by arranging a layer of sliced potatoes, slightly overlapping them. If using onions, sprinkle a few slices over the potatoes. Then, pour a portion of the creamy sauce over the potatoes, followed by a handful of shredded cheese. Repeat this process, creating several layers until you use up all the ingredients. Finish with a layer of cheese on top.
- Bake: Cover the baking dish with aluminum foil or a lid if it has one. Bake in the preheated oven for about 45-60 minutes, or until the potatoes are tender when pierced with a fork.
- Brown the Top: Remove the foil or lid, and bake for an additional 15-20 minutes or until the top is golden brown and bubbling.
- Serve: Remove the scalloped potatoes from the oven and let them cool for a few minutes before serving. Garnish with fresh thyme or parsley if desired.
Enjoy your homemade scalloped potatoes as a delightful side dish with roast chicken, steak, or any main course of your choice.