SCALLOPED POTATOES
Struggling with your Easter Sunday menu? You’re in good company! Whether you’re leaning towards a hearty brunch or a traditional Easter dinner, this scalloped potato recipe, or as some might call it, potatoes au gratin, is a creamy, garlicky, cheesy delight that’s perfect for any holiday table or a comforting meal any day.
Why Scalloped Potatoes Works
Yukon gold potatoes create a creamy texture and buttery flavor unmatched by other varieties. The blend of sharp cheddar and Parmesan cheese melts perfectly, complemented by a hint of fresh thyme and a robust garlic presence. The result? A dish that’s been a hit among readers for its foolproof deliciousness.
The Ingredients You’ll Need
- Yukon Gold Potatoes: Their creaminess is key.
- Cheese: A mix of sharp cheddar for meltiness and Parmesan for a flavor boost.
- Onion & Garlic: For that savory depth.
- Fresh Thyme: Adds a layer of herbaceous freshness.
- Cream Sauce: A homemade roux-based sauce with chicken or vegetable stock and whole milk for richness without heaviness.
Instructions Simplified
- Prep: Preheat your oven and grease your baking dish.
- Sauté: Cook onion and garlic in butter, then stir in flour.
- Sauce: Gradually add stock and milk to the sautéed mix, seasoning with salt, pepper, and thyme.
- Layer: Arrange potatoes in the dish, cover with sauce and cheeses, then repeat.
- Bake: Covered with foil then uncovered until golden and bubbly.
- Serve: Garnished with thyme and extra Parmesan, enjoy it warm from the oven!
FAQ About Scalloped Potatoes
- Can I use other potato types? Yukon Golds are recommended for their texture and flavor, but Russets are a viable alternative.
- Can I make it ahead? Yes! Bake, cool, and refrigerate. Reheat in the oven until warmed through.
- Can I add extra ingredients? Absolutely! Feel free to incorporate bacon, ham, greens, or even pesto into the sauce.
Some Tips
- Cheese Matters: Freshly grated cheese melts better than pre-shredded.
- Slicing Potatoes: Aim for uniform thickness for even cooking.
- Make It Gluten-Free: Substitute all-purpose flour with a GF blend or use cornstarch to thicken the sauce.
SCALLOPED POTATOES
Elevate your Easter dinner with creamy, cheesy scalloped potatoes! Perfectly seasoned, these potatoes are a foolproof addition to any holiday table.
Equipment
- Large Sauté Pan
- 9 x 13-inch Baking Dish
- Aluminum Foil
Ingredients
- 1 1/2 Teaspoons Kosher Salt
- 1/2 Cup Freshly-Grated Parmesan Cheese Plus Extra for Serving
- 1/4 Cup All-Purpose Flour
- 1 Cup Chicken Stock or Vegetable Stock
- 3 Tablespoons Butter
- 2 Cups Freshly-Grated Sharp Cheddar Cheese Divided (Feel Free to Add More Cheese If You’d Like)*
- 4 Large Garlic Cloves Minced
- 2 Teaspoons Fresh Thyme Leaves Divided
- 2 Cups Whole Milk or Half and Half
- 1 Small White or Yellow Onion Peeled and Thinly Sliced
- 4 Pounds Yukon Gold Potatoes Sliced into 1/8-Inch Rounds
- 1/2 Teaspoon Black Pepper
Instructions
- Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray and set it aside.
- Melt butter in a large sauté pan over medium-high heat. Add onion and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until evenly combined and cook for 1 more minute.
- Gradually pour in the stock, whisking until combined. Add milk, salt, pepper, and 1 teaspoon thyme. Whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Avoid letting it reach a boil. Remove from heat and set aside.
- Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Strain out all of the onions and add them if desired. Sprinkle evenly with 1 cup of shredded cheddar cheese and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
- Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be bubbly around the edges. Remove the foil and bake uncovered for 25-30 minutes or until the potatoes are cooked through.
- Transfer the pan to a cooling rack, sprinkle with the remaining teaspoon of thyme and extra Parmesan.
- Serve warm.
Notes
* When incorporating shredded cheese into a recipe, it's preferable to grate the cheese yourself just before adding it. Store-bought shredded cheese often comes with a coating that can hinder smooth melting. Grating the cheese fresh ensures a better texture and consistency in your dish.
