Rich and cheesy, these easy scalloped potatoes are a snap to make. Just say no to the box! Red potatoes, a waxy variety, are the best choice for this recipe because they hold together better. Feel free to add diced cooked ham or sliced cooked sausage links for a full meal casserole. Great for potluck dinners. Recipe may easily be cut in half.
Easy Scalloped Potatoes Recipe
6 to 8 large red potatoes (may substitute Yukon Gold potatoes)
Vegetable spray
3 Tablespoons butter
1/2 medium-sized sweet onion, finely diced
1 large clove garlic, pressed
1/2 teaspoon dry mustard powder
1/4 cup all-purpose flour
1 can (14 ounces) chicken broth (or 1-3/4 cups homemade)
1 cup whole milk
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt, or to taste
Freshly ground black pepper
2 cups shredded sharp Cheddar cheese, divided use
1/4 cup grated Parmesan cheese
Hungarian sweet paprika, optional
Simmer potatoes in salted water until fork tender. Let cool, then scrape off the skins with a butter knife.
Preheat oven to 400 F. Coat a deep glass casserole dish with vegetable spray.
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Slice potatoes 1/2-inch thick and layer evenly into casserole dish. Set aside.
In a medium saucepan, saute sweet onions in butter until pale and softened. Add garlic and saute 1 minute longer.
Whisk together flour and dry mustard. Add to sweet onions and garlic. Cook 1 minute, while constantly stirring. Whisk in chicken broth. When sauce begins to thicken, add milk, nutmeg, salt, and pepper. Bring to a low simmer. Add 1-1/2 cups Cheddar cheese (reserving 1/2 cup for topping), and stir until melted.
Pour the Cheddar cheese sauce over potatoes in casserole dish. Gently tap the casserole on the counter to work the sauce through the potato layers. Top with remaining 1/2 cup Cheddar cheese, Parmesan cheese, and sprinkle lightly with paprika.
Bake, uncovered, for 30 minutes until top is melted and golden. Let scalloped potatoes rest at least 15 minutes before serving.
YYield: 6 to 8 servings
Easy Scalloped Potatoes Recipe Photo ©2017 Peggy Filippone
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