Cheesy Scalloped Potatoes
Ingredients:
– 1.5 kg (about 3–3.5 lb) potatoes (Yukon Gold or Russet), peeled and thinly sliced
– 2 tbsp butter
– 2 tbsp olive oil (optional)
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 3 tbsp all-purpose flour
– 2 cups (480 ml) whole milk (or partly skim milk)
– 1 cup (240 ml) light cream or heavy cream (optional for richer sauce)
– 1 tsp salt (adjust to taste)
– 1/2 tsp freshly ground black pepper
– 1/4 tsp ground nutmeg (optional)
– 2 cups (≈200 g) shredded cheddar cheese (or a blend of cheddar and mozzarella), divided
– 1–2 tbsp chopped fresh parsley for garnish (optional)
Equipment:
– 9×13-inch (22×30 cm) baking dish or similar
– Large skillet, saucepan, and mixing utensils
Method:
1. Preheat the oven:
– Preheat oven to 180°C (350°F). Grease the baking dish with a little butter or oil.
2. Prepare the potatoes:
– Peel (if desired) and slice the potatoes very thinly — about 2–3 mm (1/16–1/8 inch). A mandoline makes this faster and more even. Rinse slices briefly and pat dry.
3. Cook onions and garlic:
– In a large skillet or saucepan, heat butter and olive oil over medium heat. Add the sliced onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–60 seconds until fragrant.
4. Make the creamy roux base:
– Sprinkle the flour over the onions and garlic, stirring constantly for 1–2 minutes to cook the flour (this removes the raw flour taste).
– Gradually whisk in the milk and cream (if using), breaking up any lumps. Continue to cook and whisk until the sauce thickens slightly — about 3–5 minutes.
– Season with salt, pepper, and nutmeg (if using). Remove from heat, and stir in 1 cup (about half) of the shredded cheese until melted and smooth. This will be your cheesy sauce.
5. Assemble the dish:
– Arrange a single layer of potato slices in the bottom of the prepared baking dish. Spoon some of the cheesy sauce over the potatoes to lightly coat them. Repeat layering potatoes and sauce until all slices are used, finishing with a layer of sauce on top. If you have reserved cheese, sprinkle the remaining 1 cup of shredded cheese evenly over the top.
6. Bake:
– Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35–45 minutes, depending on the thickness of the potato slices. After this initial bake, remove the foil and bake an additional 15–20 minutes until the top is golden and bubbling and the potatoes are tender when pierced with a knife. If you prefer a more browned top, switch to the broil setting for 1–3 minutes — watch carefully to avoid burning.
7. Rest and serve:
– Let the scalloped potatoes rest for 10 minutes after removing from the oven to allow the sauce to set slightly. Garnish with chopped parsley if desired. Serve warm as a side dish.
Tips:
– For extra flavor, add cooked, crumbled bacon or sautéed mushrooms between layers.
– If you like a thinner sauce, reduce the flour to 2 tbsp or increase the milk slightly.
– Leftovers keep well refrigerated for 3 days and can be reheated in the oven at 160°C (325°F) until warm.
