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Rich and cheesy, these scalloped potatoes are easy to make. Red potatoes are the best choice for this recipe since they hold together better. Feel free to add cooked ham or sliced sausage links for a full meal casserole. Great for potluck dinners.
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 4 medium red potatoes
- Vegetable spray
- 3 Tbsp butter
- 1/2 sweet onion, finely diced
- 1 large clove garlic, pressed
- 1/2 tsp dry mustard
- 1/4 cup all-purpose flour
- 1 can (14 ounces) chicken broth (or 1-3/4 cups homemade)
- 1 cup whole milk
- 1/8 tsp nutmeg
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 2 cups shredded sharp Cheddar cheese, divided use
- 1/4 cup grated Parmesan cheese
- Hungarian sweet paprika (optional)
Preparation:
Simmer potatoes in salted water until fork tender. Let cool, then scrape off the skins with a butter knife.
Preheat oven to 400 F. Coat a deep glass casserole dish with vegetable spray.
Slice potatoes 1/2-inch thick into casserole dish. Set aside.
In a medium saucepan, saute sweet onions in butter until pale. Add garlic and saute 1 minute. Whisk together flour and dry mustard. Add to sweet onions and garlic and cook 1 minute. Stir in chicken broth. When sauce begins to thicken, add milk, nutmeg, salt, and pepper. Bring to a low simmer. Add 1-1/2 cups Cheddar cheese (reserving 1/2 cup for topping), stirring until melted.
Pour Cheddar cheese sauce over potatoes in casserole dish. Top with remaining 1/2 cup Cheddar cheese, Parmesan cheese, and sprinkle lightly with paprika.
Bake uncovered for 30 minutes until top is melted and golden. Let scalloped potatoes rest at least 15 minutes before serving.
Yield: 4 to 6 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Preheat oven to 400 F. Coat a deep glass casserole dish with vegetable spray.
Slice potatoes 1/2-inch thick into casserole dish. Set aside.
In a medium saucepan, saute sweet onions in butter until pale. Add garlic and saute 1 minute. Whisk together flour and dry mustard. Add to sweet onions and garlic and cook 1 minute. Stir in chicken broth. When sauce begins to thicken, add milk, nutmeg, salt, and pepper. Bring to a low simmer. Add 1-1/2 cups Cheddar cheese (reserving 1/2 cup for topping), stirring until melted.
Pour Cheddar cheese sauce over potatoes in casserole dish. Top with remaining 1/2 cup Cheddar cheese, Parmesan cheese, and sprinkle lightly with paprika.
Bake uncovered for 30 minutes until top is melted and golden. Let scalloped potatoes rest at least 15 minutes before serving.
Yield: 4 to 6 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
