Scalloped Potatoes

A creamy, cheesy casserole made with sliced potatoes.

Course Side Dish

Cuisine American

Keyword potatoes

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 278kcal

Author Emma Chapman

Ingredients

4 pounds yellow potatoes
1 shallot
¼ cup butter
4 cloves garlic
¼ cup all-purpose flour
1 ½ cups chicken stock
1 cup milk
2 cups shredded cheddar cheese
½ cup Parmesan cheese
salt and pepper
2 tablespoons chives, thyme or rosemary or a combination of these

Instructions

First, wash and then slice the potatoes into uniformly thin pieces.
Next, make the sauce. Start by finely chopping the shallot and mincing the garlic.
In a pot or saucepan over medium heat, melt the butter. Cook the onion for 2 minutes then add the garlic and cook another minute.
Sprinkle the flour into the pot and stir; this will create a thick paste.
Slowly stir in the stock, creating a thin gravy consistency. Then slowly stir in the milk. Season with salt and pepper.
Prepare a 9×13 casserole pan by spraying with nonstick cooking spray or greasing with a little butter.
Layer in half of the potato slices. Cover with half of the sauce. Sprinkle on half the cheese (both cheeses). Then layer on the rest of the potatoes and pour the remaining sauce over these. Top with the remainder of the cheeses. Last, sprinkle on some fresh herbs—chives, thyme or rosemary or a combination.
Cover the dish in aluminum foil and bake at 400°F for 30 minutes.
Remove the foil and bake for an additional 30 minutes.

Notes

I recommend yellow potatoes or Yukon gold potatoes for this recipe. Russet potatoes (also called baking potatoes) and other varieties can also work, but I like the soft, buttery texture of yellow and Yukon gold.

While I do recommend a mandoline, you certainly can cut the potatoes by hand with a good quality knife. If you do, try to keep the slices as uniform in thickness as you can so they will all bake to the same tenderness. You don’t want some thick pieces that end up feeling undercooked.

You can substitute the shallot for 1/3 of a yellow or white onion.

If you want to make these scalloped potatoes ahead, simply follow the recipe up to the point of baking (so do the layers and cover in aluminum foil) then refrigerate until you are ready to bake. You can make this at least a day or two ahead of time if you need.

Save any leftovers in an airtight container in the refrigerator for at least 3 days. Rewarm in the microwave. I especially love these rewarmed the day after a holiday and a fried egg added on top for breakfast.

Nutrition