Scalloped Potatoes

This rich and creamy potato dish makes the perfect side to a roast meat. The old cheddar cheese has a sharp flavor while the Gruyère adds a slightly salty and sweet edge. The potatoes are the perfect consistency and the creamy sauce bakes crusty and golden on top.

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3 tablespoons butter
1 cup onion, chopped
2 garlic cloves, minced
1 1/2 cups 2% milk
1 1/2 cups 35% cream
2 cups old cheddar cheese, grated
1 cup Gruyère cheese, grated
12 medium white potatoes
Salt and pepper to taste
1 tablespoon olive oil
Butter for baking dish
Parsley (to decorate top)

Preheat the oven to 350°F. Butter a 9” x 13” baking dish and drizzle with 1 tablespoon of olive oil. Peel and slice the potatoes to a 1/4” thickness and cover with water in a bowl.

In a medium saucepan, melt the butter. Add the chopped onion and saute for 3 minutes. Add the garlic and flour and cook for an additional minute, stirring constantly. Pour in the milk and continue to stir until slightly thickened. Season with salt and pepper. Remove from the heat and add the cheeses.

Place a layer of potatoes in the casserole dish resting one on top of the previous potato. Season with salt and pepper. Pour half the sauce over the layer of potatoes. Add a second layer of potatoes, season and spread the remaining sauce over the second layer. Cover with silver foil and bake covered for 45 minutes. Remove the cover and bake for an additional 15 minutes. Garnish with parsley to serve (if desired).

Makes 6 to 8 servings.

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