SCALLOPED POTATOES
A rich, cheesy, wholesome side dish worthy of any All-American meal. Four types of cheeses, great served leftover, and they travel well. Perfect for potlucks or family get-togethers.
Provided by pkhemmerich
Categories Potato
Time 1h5m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- 1) In stock pot, bring water to boil and then preheat the over to 375 degrees F.
- 2) Slice potatoes 1/4" thick; I prefer them with the skins on. (Can be completed ahead of time).
- 3) Shred all your cheeses and combine, mixing well. Set aside about 1/3 of a cup for topping. (This can be done earlier in the day.).
- 4) Parboil sliced potatoes for 1-2 minutes. They should just be slightly tender. Remove and drain on towel Let them completely dry. (This can be done ahead of time.).
- 5) In small saucepan, combine flour and butter over low heat and make a roux. Then add cream and continue heating on low heat, stirring gently.
- 6) Once the cream is warm, but not boiling, add the cheese in small quantities until all the cheese is melted and incorporated. Add salt, pepper, and paprika. Continue heating until the sauce thickens.
- 6) In a greased 9x9 glass roasting dish, layer potatoes in the bottom, about two layers tall. Pour part of the cheese mixture over this layer. Repeat until all the sauce and potatoes are used.
- 7) Top the potatoes with the 1/3c. of cheese mixture.
- 8) Bake, uncovered, for 45 minutes. If the top isn't thoroughly browned after the 45 minutes, increase the temperature to 450 degrees F. and bake until golden brown OR place under the broiler. If you broil them, watch them closely so they don't burn!
- 9) Let them cool before serving.
- Just one note, cheddar cheese is fairly high in oil, so after cooking you can remove some of the excess released from the cooking process fat with a spoon.
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Marystellah Wafula
[email protected]These scalloped potatoes were a bit bland for my taste. I think next time I will add some more cheese and maybe some herbs or spices. I also think I will cook them for a little bit longer, to get the potatoes a little bit more tender.
Delaney Dreyer
[email protected]I've made this recipe several times and it always turns out great! I usually use Yukon Gold potatoes, but I've also used russet potatoes and they've turned out fine. I also like to add a little bit of chopped ham or bacon to the potatoes, which gives
Salman Bajwa
[email protected]These scalloped potatoes were easy to make and turned out great! I used a combination of sharp cheddar and Gruyere cheese, and I think that gave them a really nice flavor. I also added a little bit of chopped onion to the potatoes, which I think adde
Hassan Gujjar
[email protected]I followed the recipe exactly and the scalloped potatoes turned out great! The only thing I would change next time is to use a different type of cheese. I used sharp cheddar, but I think a milder cheese would be better. I will definitely be making th
Moaz Ashraf
[email protected]These scalloped potatoes were a bit bland for my taste. I think next time I will add some more cheese and maybe some herbs or spices. I also think I will cook them for a little bit longer, to get the potatoes a little bit more tender.
Ritaj Sy
[email protected]I've made this recipe several times and it always turns out great! I usually use Yukon Gold potatoes, but I've also used russet potatoes and they've turned out fine. I also like to add a little bit of chopped ham or bacon to the potatoes, which gives
Sherry Lopshire
[email protected]These scalloped potatoes were easy to make and turned out great! I used a combination of sharp cheddar and Gruyere cheese, and I think that gave them a really nice flavor. I also added a little bit of chopped onion to the potatoes, which I think adde
Khaleel Ahmed
[email protected]I followed the recipe exactly and the scalloped potatoes turned out great! The only thing I would change next time is to use a different type of cheese. I used sharp cheddar, but I think a milder cheese would be better. I will definitely be making th
Bryn Ntale
[email protected]These scalloped potatoes were a bit bland for my taste. I think next time I will add some more cheese and maybe some herbs or spices. I also think I will cook them for a little bit longer, to get the potatoes a little bit more tender.
Mojjem Khan
[email protected]I've made this recipe several times and it always turns out great! I usually use Yukon Gold potatoes, but I've also used russet potatoes and they've turned out fine. I also like to add a little bit of chopped ham or bacon to the potatoes, which gives
Triston Morris
[email protected]These scalloped potatoes were easy to make and turned out great! I used a mandoline to slice the potatoes, which made it really quick and easy. I also used a combination of milk and heavy cream for the sauce, which made it really rich and creamy. I w
Nasir khan nasirkhan
[email protected]I made these scalloped potatoes for a potluck and they were a hit! Everyone loved them. I used a combination of sharp cheddar and Gruyere cheese, and I think that gave them a really nice flavor. I also added a little bit of chopped onion to the potat
Hasna Begum
[email protected]These scalloped potatoes were absolutely delicious! I followed the recipe exactly and they turned out perfect. The potatoes were cooked through but still had a little bit of a bite to them, and the cheese sauce was rich and flavorful. I will definite