I remember the first time I tasted scalloped potatoes… I was at a work holiday party and I fell in love! Over the years, I researched and tried recipes here and there until I finally found one that I absolutely love. This recipe is a combination of other recipes I’ve tried with a little of my own flare added in. Here’s how to make it.
Ingredients:
- 2-3 lbs Yukon Gold Potatoes, sliced into 1/8-inch rounds
- 1 small white or yellow onion, peeled and thinly sliced
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup chicken stock (I always use water and Better Than Bouillon paste.)
- 2 cups milk (I recommend 2% or whole milk)
- Salt or Adobo to taste
- 1/8 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 cup freshly-grated cheddar cheese
- 1/2 cup freshly-grated Monterrey or Colby jack cheese
- Freshly-grated Parmesan cheese, for garnish (optional)
Instructions:
- Preheat oven to 375°F. Grease a 9 x 13 inch baking pan and set aside.
- Melt butter in a pot over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Stir in the flour until it is evenly combined, and cook for 1-2 minutes. Pour in the chicken stock and whisk until combined. Add the milk and seasonings and whisk until combined. Continue cooking for 1-2 minutes on medium low heat until the sauce thickens. Remove from heat and set aside.
- Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Then sprinkle evenly with half of the shredded cheese blend.
- Top evenly with the remaining sliced potatoes, the other half of the cream sauce and the remaining shredded cheese.
- Cover the pan with aluminum foil and bake for 40 minutes. At this point, if the potatoes look a bit dry, add some chicken stock or milk to moisten and continue to bake uncovered for 15-20 minutes, or until the potatoes are cooked through.
- Transfer the pan to a cooling rack, and sprinkle with Parmesan cheese. Serve warm.
If you try and love this recipe, be sure to tag me (@curlsnpearlsss) in your photos on social media and share this recipe with all of your friends! Enjoy!
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