This is the most delicious side dish you will ever enjoy. Cheese and potatoes are just meant for one another. These scalloped potatoes are AH-mazing and Oh, so easy if I might say. Comes together quickly; pop in the oven and let it do its thing while you do something else.
This dish goes great with BBQ, Smoked meat, any steak or chicken dish really too. I especially love with my slow baked beef short ribs. This dish is pretty flexible; use the cheese available to you or in your fridge and any potatoes you have on hand other than sweet potatoes.
What to expect with these scalloped potatoes?
Expect luscious tender potatoes drenched in a creamy cheesy sauce. These scalloped potatoes are always a hit at a potluck or dinner party because once again… who doesn’t love cheese and potatoes?
It can also be made ahead of time! I sometimes prep this early in the day especially if I am having a gathering later and then bake it right before my guests arrive. No fuss at all!
Give this recipe a try and let me know what you think in the comments!
- 6 Potatoes peeled, thinly sliced, any potato will do. I used Idaho
- 1 Yellow Onion thinly sliced
- 6 Garlic cloves minced
- 3 tbsp Butter
- 2 cups Cheese freshly grated, use colby jack, cheddar, or gouda. Or all 3 mixed.
- Salt & Pepper to taste
- 3 tbsp All purpose Flour
- 1.5 cups Heavy Cream
- 1/2 cup Vegetable Stock
- 1/4 cup Grated Parmesan Cheese
- Saute the onion and garlic in the butter until lightly browned and caramelized. Season with salt and pepper.
- Add the flour to the caramelized onions and stir together to make a roux.
- Then, add the heavy cream and stock. Season with salt and pepper as well. Stir until the sauce start to thicken then set aside.
- In a greased pan, stack the potatoes slightly overlapping one another. Season with salt and pepper.
- Add half of the cream sauce on top of that and spread it out evenly. Add about 1 cup of the shredded cheese on top.
- Then, stack the rest of the potatoes and repeat the same steps. Add the cream sauce then the cheese, salt and pepper, and parmesan cheese.
- Bake covered in a 400 F oven for 30 minutes then uncovered for another 30 minutes until the potatoes are fork tender. They may need lonher depending on the thickness of the cut of the potato.