The Sauce Series: Episode 6—Scalloped Potatoes

Calling all potato lovers. This is the dish for you!

I have to admit…cheesy scalloped potatoes is my favorite potato dish. There’s something about the texture of crunchy gratin topping combined with soft creamy potatoes that makes scalloped potatoes an absolutely irresistible comfort food. That’s why I figured I could get away with featuring this dish as a Sauce Series episode…because it’s all about the sauce.

Sure, it takes a bit of extra effort and time, but it’s completely worth it. Whether you’re preparing a delectable baked ham or grilling up some steak, scalloped potatoes is by far the perfect side dish to compliment a meat and potatoes dinner.

Here’s what you’ll need:

  • Potatoes (red or Yukon gold)
  • Cheddar cheese (16 oz)
  • OnionDried chives (or fresh)
  • Milk
  • Butter
  • Flour
  • Granulated garlic
  • Salt and white pepper

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[Preheat the oven to 350 F]

Cut the potatoes into thin slices.

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Note: Personally, I like leaving the skin on the potatoes because it adds texture and requires less work, but feel free to peal the potatoes if you wish.

Line a medium-large baking dish with the first layer of potatoes.

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Now prepare the sauce.

Sauté finely chopped onions in a sauce pan with butter.

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Once they start to become clear, add another couple of tablespoons of butter.

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In a small bowl, combine a little milk with the flour to form a paste.

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Note: I find that creating a paste makes it easier to incorporate flour into the mixture to avoid clumps.

Whisk in with the onions and butter.

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Then add milk and continuously whisk on medium heat.

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Season with salt, white pepper, and granulated garlic.

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Add ½ of the cheese and stir until melted.

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Then add the dried chives and continue to stir on medium heat until the sauce has reduced.

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Note: Make sure to taste the sauce as it reduces and adjust the seasoning accordingly.

Once the sauce is done, spoon 1/2 of the sauce over the first layer of potatoes in the baking dish.

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Then repeat the process with a second layer of potatoes and sauce.

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Place in the oven and bake for 40 minutes uncovered.

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After 40 minutes is up, add the rest of the cheese and some dried chives to the top.

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Bake for another 20 minutes.

Take the scalloped potatoes out of the oven and let rest for 10 minutes before serving.

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Enjoy!

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Like I said before, there’s nothing I enjoy more than a meat and potatoes dinner that features cheesy scalloped potatoes! It’s not the healthiest way to prepare a potato, but it’s perfect for those nights when a little comfort food is in order and the calorie count is the last thing on your mind.

For all you potato lovers out there, I highly recommend giving this recipe a try.

Until next time, take care.

Cheers

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