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

1. Prep: Preheat your oven and grease your baking dish.
2. Sauté: Cook onion and garlic in butter, then stir in flour.
3. Sauce: Gradually add stock and milk to the sautéed mix, seasoning with salt, pepper, and thyme.
4. Layer: Arrange potatoes in the dish, cover with sauce and cheeses, then repeat.
5. Bake: Covered with foil then uncovered until golden and bubbly.
6. 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.

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