Introduction:
Scalloped potatoes are a timeless side dish made of thinly sliced potatoes layered in a rich, creamy sauce. Baked until bubbly and golden, they’re a perfect match for roasted meats or holiday meals—and loved by all.
Ingredients:
- 2 lbs (900g) potatoes (Yukon Gold or Russet), thinly sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk or half-and-half preferred)
- 1 cup shredded cheddar cheese (optional, for a cheesier version)
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Optional: chopped fresh thyme or parsley for garnish
Instructions:
- Preheat Oven: Set to 190°C (375°F) and lightly grease a baking dish.
- Make Cream Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk, garlic powder, salt, and pepper. Stir until thickened (about 4–5 minutes). Remove from heat and stir in half the cheese, if using.
- Layer Potatoes: In the prepared dish, layer half the sliced potatoes. Pour half of the sauce over them. Repeat with the remaining potatoes and sauce.
- Top & Bake: Sprinkle with remaining cheese if desired. Cover with foil and bake for 40 minutes. Uncover and bake another 20–25 minutes, or until the top is golden and the potatoes are tender.
- Cool & Serve: Let sit for 10 minutes before serving. Garnish with herbs if desired.
Enjoy !
