Sometimes when I'm doing my menu planning there is nothing I like hearing more than my husband say "I can make a meatloaf and scalloped potatoes." Yes, please. Especially on a cold winter night when all you want is comfort food.
My husband makes the BEST scalloped potatoes and that's really funny to me because he claims he hates potatoes. Actually, these are the only type of potatoes he will eat. His recipe is simple, but something about the ratio of cheese to potatoes, the onions, and the precise layering makes them the best I have ever had. They are so good that I always have him make a huge casserole full so we can have them left over for dinner AND breakfast. That's right - I love them with scrambled eggs.
- 3 Russet potatoes
- 1 large onion, sliced
- 8 Tbsp (1 stick) Butter
- 2 Tbsp Flour
- 2 c Light cream
- 8 oz Shredded mild cheddar cheese
- 4 oz Shredded sharp cheddar cheese
- Salt and black pepper
- Preheat the oven to 400 degrees
- Grease a large baking dish with 1 Tbsp of the butter; set aside
- Peel and wash the potatoes. Slice into thin rounds (he estimates 1/16"). Jon does this by hand but you could also use a mandolin. Place into a bowl of water while you make the sauce.
- Heat 7 Tbsp butter in a medium saucepan until melted and starting to gently bubble
- Add the flour and whisk to make a roux
- Add the cream, salt and pepper to taste, and bring to a low simmer
- Remove from the heat and slowly whisk in 8 oz mild cheddar cheese
- Start your layers - 1 layer of slightly overlapping potato to cover the bottom of the dish, handful of onions, a sprinkle of the sharp cheddar, layer of cheese sauce. Repeat layers 3-4 times. On the top put more sharp cheddar, black pepper and paprika.
- Cover and bake 45 minutes; uncover and bake another 15 minutes until the potatoes are cooked through, edges are golden brown, and the sauce is bubbling. Let sit 10 minutes before serving.