Friday, April 25, 2014

Scalloped Potatoes

Super cheesy scalloped potatoes

I am not a potato lover per se but every once in a while nothing sounds better. Normally this happens when said potatoes are jazzed up with extra seasonings or cheese. For Easter I got to craving scalloped potatoes after seeing tons and tons of Pinterest posts.

I couldn't help myself. When I suggested a cheesy version for Easter dinner Mr. J was in.  We always grew up with scalloped potatoes but they were the box version. In fact when I first think of scalloped potatoes a picture of a red box pops into my head.

These are not those kind of potatoes.  These come together very quickly as soon as you take the time to slice the potatoes as thin as possible. Then you just layer the rich ingredients and like the potatoes do their thing in the oven.  30 old minutes later you have have a decadent dish of creamy, cheesy potatoes that melt in your mouth.

Cheesy Scalloped Potatoes

by Emily Morris
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: bake side cheese potatoes
Ingredients (serves 6)
For the potatoes:
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 2 cloves garlic, pressed
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 sprig fresh thyme
  • Pinch of nutmeg
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup shredded Gruyere cheese
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup freshly grated Parmesan cheese
Preheat oven to 375 degrees F.

In a oven safe deep saute pan, lightly oil bottom of pan and heat on medium. Add onions and cook until just soft and then add garlic. Cook for another minutes.

Combine heavy cream, garlic, thyme and nutmeg and add to pan for about 1-2 minutes until heated through.

In two or three batches, add a layer of potatoes to prepared baking dish in an overlapping pattern; season with salt and pepper. Use 1/3 of the cheddar and Gruyere cheese mixture to top each layer of potatoes. Repeat with remaining potato slices and cheese. Gently push down on the potatoes so they are almost completely covered with the cream.

Top with Parmesan cheese and additional salt and pepper to taste.

Bake potatoes until bubbly and the top begins to brown, 25-30 minutes, or until top becomes golden brown and crusted. Remove from the oven and let sit for 10 minutes. Serve warm.
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  1. I cannot remember the last time I had scalloped potatoes. I do particularly enjoy them with blue cheese in the mix.

  2. my mom always made scalloped potatoes from a box too :P I LOVE this gorgeous, from scratch, extra cheesy version!!


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