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!
loosely adapted from Food.com
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.
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.