Saturday, March 23, 2013

Scalloped Potatoes

Scalloped potatoes are kind of like a perfect blend of a good casserole (creamy and cheesy), and the starchy goodness that comes from having potatoes as a side dish. Buttery potatoes (I prefer Yukon Golds) are thinly sliced, then layered together with a Mornay sauce to bind everything together. Finally, the potatoes are baked until golden brown, resulting in a wonderful side dish that pretty much SCREAMS "comfort food". 

Of course, you can always buy scalloped potatoes in a box mix, but they're WAY better when made from scratch. If you have a mandoline or a food processor with a slicing blade, this is a REALLY easy dish to put together! 

Scalloped Potatoes
loosely adapted from

4 Yukon Gold potatoes, peeled
3 Tbsp unsalted butter
1 small onion, diced
1 clove garlic, minced. 
3 Tbsp all-purpose flour
1 cup whole milk
1/2 cup half-and-half
1 tsp salt
1/4 tsp dry mustard
1 dash cayenne pepper
1 1/2 cups grated sharp cheddar cheese, divided
1/4 cup grated Parmesan cheese

Using a mandoline or food processor with slicing blade, thinly sliced the potatoes and set aside. You should have about 4 cups of potatoes. Carefully layer 1/2 of the potato slices in a lightly greased 1-quart baking dish. 

In a small saucepan, melt the butter over medium heat. Saute the onion until tender and translucent. Add the garlic and cook for 30 seconds. 

Stir in the flour and let cook for 1 minute to form a roux. 

Whisk in the milk and half-and-half, then season with the salt, dry mustard and cayenne. Reduce the heat to medium-low and bring to a simmer, whisking occasionally. 

Reduce the heat to low and stir in 1 cup of grated cheddar. Whisk until the cheese has melted completely. 

Pour 1/2 of the sauce over the potatoes. Layer the remaining potatoes over the sauce, then top with the remaining sauce. 

Sprinkle the remaining 1/2 cup grated cheddar along with the Parmesan on top of the potatoes and sauce. Sprinkle lightly with paprika. 

Bake in a 350° oven for 1 hour.