Learn how to make creamy, cheesy, delicious scalloped potatoes with this simple recipe. It’s always a crowd pleaser!
I know that most of you probably have your Easter dinner menus all planned out and grocery-shopped already. But just in case there are any procrastinators out there (ahem, like me), I thought I’d sneak one more recipe in before the big day. Because somehow in five years of blogging, I still have never a recipe for one of my favorite holiday side dishes, and it’s about freaking time.
Yes. We’re finally talking scalloped potatoes today on Gimme Some Oven!
In my world, these spuds are a non-negotiable part of Easter dinner. You’ve gotta make a ham, devil up some eggs, bake some carrots into a cake, and — if you’re feeling fancy — maybe even decorate some truffles for dessert. But without fail, the dish that always has everyone coming back for seconds is that irresistibly creamy, cheesy, garlicky pan of scalloped potatoes. I’ve never met a person who doesn’t go crazy over this dish.
However.
While I’m a traditionalist with serving scalloped potatoes on Easter, I don’t stick with the traditional recipe that’s usually overflowing with cups of heavy cream, gobs of butter, and pounds of starchy Russet potatoes. No offense to any traditionalists out there, but I can make a healthier version of this rich and creamy and cheesy dish with a few simple tweaks. Let me show you…
INGREDIENTS:
- food recipes
I know that most of you probably have your Easter dinner menus all planned out and grocery-shopped already. But just in case there are any procrastinators out there (ahem, like me), I thought I’d sneak one more recipe in before the big day. Because somehow in five years of blogging, I still have never a recipe for one of my favorite holiday side dishes, and it’s about freaking time.
Yes. We’re finally talking scalloped potatoes today on Gimme Some Oven!
In my world, these spuds are a non-negotiable part of Easter dinner. You’ve gotta make a ham, devil up some eggs, bake some carrots into a cake, and — if you’re feeling fancy — maybe even decorate some truffles for dessert. But without fail, the dish that always has everyone coming back for seconds is that irresistibly creamy, cheesy, garlicky pan of scalloped potatoes. I’ve never met a person who doesn’t go crazy over this dish.
However.
While I’m a traditionalist with serving scalloped potatoes on Easter, I don’t stick with the traditional recipe that’s usually overflowing with cups of heavy cream, gobs of butter, and pounds of starchy Russet potatoes. No offense to any traditionalists out there, but I can make a healthier version of this rich and creamy and cheesy dish with a few simple tweaks. Let me show you…
INGREDIENTS:
- 3 tablespoons butter
- 1 small white or yellow onion, peeled and thinly sliced
- 4 large garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken or vegetable stock
- 2 cups milk (I used 2% low-fat milk)
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves, divided
- 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds (and peeled beforehand, if desired)
- 1 1/2 cups freshly-grated sharp cheddar cheese, divided
- 1/2 cup freshly-grated Parmesan cheese
- Preheat oven to 400 degrees F.
- Melt butter in a large saute pan over medium-high heat. Add onion, and saute for 4-5 minutes until soft and translucent. Add garlic and saute for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined and saute for an additional 1-minute. Pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens. Then remove from heat and set aside.
