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Best Scalloped Potatoes

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Best Scalloped Potatoes

Do you want to treat yourself with a potato gratin, but you don’t have too much time? This is my favorite cheesy, creamy, garlicky, always-delicious scalloped potatoes recipe.

Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.

In this side dish, thinly sliced potatoes are layered in an easy homemade cream sauce and baked until tender, golden, and bubbly. Potato perfection!

For Potatoes : Yukon gold potatoes (or red potatoes) have tender skin and don’t require peeling (they hold their shape well). Russet potatoes or Idaho potatoes will work but tend to break apart more (but still taste good).
For Potatoes : Yukon gold potatoes (or red potatoes) have tender skin and don’t require peeling (they hold their shape well). Russet potatoes or Idaho potatoes will work but tend to break apart more (but still taste good).
Potatoes au gratin are also called cheese potatoes because the white sauce is actually cheese sauce (and they often have cheese sprinkled between the layers and/or a breadcrumb topping). This scalloped potato recipe can (of course) be topped with cheese or added cheese, but sometimes I like the simplicity of this recipe without cheese. You can add some onions. The sweetness of onions and milk is the perfect complement to these sliced potatoes!
Scalloped potatoes are great with ham or turkey, served with a green salad or side such as asparagus or broccoli.
On the day of serving, remove from fridge and let sit on the counter for 30 minutes before baking. Bake for 30-40 minutes uncovered until heated through.

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Ingredients :

• 4 cups thinly sliced potatoes

• 3 tablespoons butter

• 3 tablespoons flour

• 1 1⁄2cups milk

• 1 teaspoon salt

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• 1 dash cayenne pepper

• 1 cup grated sharp cheddar cheese

• 1⁄2 cup grated cheese, to sprinkle on top

Directions :

In a small sauce pan, melt butter and blend in flour. Let sit for a minute.

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Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.

That’s it, all you have to do is Enjoy !

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