Delicious Scalloped Potatoes Recipe for Comforting Meals Recipe
Introduction
Scalloped potatoes are a classic comfort food, featuring tender slices of potato baked in a rich, cheesy sauce. This recipe combines creamy cheese and aromatic herbs for a dish that’s perfect for cozy family dinners or holiday gatherings.
Ingredients
- Yukon Gold or Russet potatoes
- Sharp cheddar cheese
- Gruyère cheese
- Vegan cheese or nutritional yeast (for dairy-free option)
- Heavy cream
- Whole milk or non-dairy milk (like almond or oat milk)
- Cornstarch (for thickening)
- Unsalted butter
- Olive oil (for dairy-free option)
- Medium onion
- Shallots or leeks (optional)
- Salt
- Pepper
- Fresh herbs (like thyme or rosemary)
- Garlic (optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: Wash and peel the potatoes. Slice them thinly, about 1/8 inch thick.
- Step 3: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and sauté until they’re translucent, about 5-7 minutes. Remove from heat.
- Step 4: In the same skillet, melt another 2 tablespoons of butter. Stir in 2 tablespoons of flour and cook for about 1 minute to form a roux. Gradually whisk in 2 cups of milk (or your chosen substitute) and bring to a gentle simmer. Continue stirring until the mixture thickens, about 5 minutes. Add salt, pepper, and any fresh herbs you like.
- Step 5: In a greased baking dish, layer half of the sliced potatoes, followed by half of the sautéed onions, and half of the cheese. Pour half of the cream sauce over the top. Repeat with the remaining potatoes, onions, and cheese, finishing with the cream sauce.
- Step 6: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Step 7: Let the scalloped potatoes cool for about 10 minutes before serving.
Tips & Variations
- For a dairy-free version, substitute butter with olive oil, use vegan cheese or nutritional yeast, and replace milk with almond or oat milk.
- Adding shallots or leeks along with onions adds a mild sweetness and depth of flavor.
- Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
- Fresh thyme or rosemary pairs beautifully with the creamy cheese sauce for added aroma.
- To make the dish gluten-free, replace flour with cornstarch when thickening the sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 15-20 minutes, to preserve the creamy texture. Avoid microwaving if possible to prevent the sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare scalloped potatoes ahead of time?
Yes, you can assemble the dish a day ahead, cover it tightly, and refrigerate. Bake it the next day as directed, adding a few extra minutes to the baking time if baking from cold.
What type of potatoes work best for scalloped potatoes?
Yukon Gold or Russet potatoes are ideal because they hold their shape well and have a creamy texture when baked. Avoid waxy potatoes as they can become too soft.
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Delicious Scalloped Potatoes Recipe for Comforting Meals Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
Description
This delicious scalloped potatoes recipe creates a creamy, cheesy, and comforting dish perfect for any meal. Layers of thinly sliced Yukon Gold or Russet potatoes are baked with sautéed onions and a rich cream sauce made from butter, milk, and cheese. The gratin comes together with a golden, bubbly top and tender potatoes inside, ideal as a hearty side or main dish. The recipe also offers a dairy-free option using vegan cheese and non-dairy milk, making it versatile for various dietary preferences.
Ingredients
Potatoes and Vegetables
- Yukon Gold or Russet potatoes, peeled and sliced thinly (about 1/8 inch thick) – 4 large potatoes
- Medium onion, finely chopped – 1
- Shallots or leeks (optional) – 1/2 cup, finely chopped
- Garlic (optional), minced – 2 cloves
Dairy and Cheese
- Sharp cheddar cheese, grated – 1 1/2 cups
- Gruyère cheese, grated – 1 cup
- Heavy cream – 1 cup
- Whole milk or non-dairy milk (such as almond or oat milk) – 2 cups
- Unsalted butter – 4 tablespoons
- Vegan cheese or nutritional yeast (for dairy-free option) – 2 cups or 1/4 cup nutritional yeast
- Olive oil (for dairy-free option) – 2 tablespoons
Thickening and Seasoning
- Cornstarch or all-purpose flour (for thickening) – 2 tablespoons
- Salt – to taste (~1 teaspoon)
- Black pepper – to taste (~1/2 teaspoon)
- Fresh herbs (like thyme or rosemary), chopped – 1 tablespoon
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s properly heated when you’re ready to bake the scalloped potatoes.
- Prepare the potatoes: Wash, peel, and slice the potatoes very thinly, about 1/8 inch thick, to ensure even cooking and a creamy texture.
- Sauté the onions: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onions (and optional shallots or garlic if using) and cook until translucent and soft, about 5-7 minutes. Remove the skillet from heat and set aside.
- Make the cream sauce: In the same skillet, melt another 2 tablespoons of butter (or olive oil for dairy-free). Stir in 2 tablespoons of flour to create a roux, cooking for about 1 minute. Slowly whisk in 2 cups of whole milk or your chosen non-dairy milk, bringing the mixture to a gentle simmer. Continue stirring for about 5 minutes until the sauce thickens. Season with salt, pepper, and fresh herbs.
- Assemble the dish: Grease a baking dish and layer half of the sliced potatoes evenly on the bottom. Top with half of the sautéed onions and then half of the cheeses (or vegan cheese). Pour half of the cream sauce over this layer. Repeat the layering with remaining potatoes, onions, cheese, and finish with the remaining cream sauce on top.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This allows the potatoes to start cooking and the flavors to meld.
- Bake uncovered: Remove the foil and continue baking for an additional 15-20 minutes. This step browns the top, making it golden and bubbly while ensuring the potatoes are tender.
- Rest before serving: Allow the scalloped potatoes to cool for about 10 minutes after removing them from the oven. This rest time helps the dish set and makes it easier to serve.
Notes
- For a dairy-free version, substitute butter with olive oil, cheese with vegan cheese or nutritional yeast, and milk with almond or oat milk.
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier bite.
- To add extra flavor, include minced garlic with the onions or sprinkle paprika on top before baking.
- Letting the dish rest before serving helps it firm up for cleaner slices.
- You can prepare the dish a day ahead, keeping it covered in the fridge, then bake when ready.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: scalloped potatoes, creamy potatoes, cheesy gratin, comfort food, baked potatoes, side dish
