Scalloped Potatoes are creamy, cheesy and delicious to the last bite. This affordable and easy to make selection is perfect on any occasion. Full of flavor, warm rich textures and at a budget price, this is perfect standard meal planning. Quick and tasty this recipe will has that home cooked country aroma that will advertise supper is ready. My kids have requested this recipe for years and I am glad to share it with you and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Cheesy and creamy be careful fresh from the oven, as these Scalloped Potatoes hold their heat and keep warm for an extended period of time. Thanks for visiting and see you again soon.
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Rinse and clean the potatoes. Then thinly slice the potatoes about ⅛” thick. Set aside and cover with saran Wrap until ready to cook.
Heat a non-stick pan to medium-high heat. Add butter and wait until it has almost melted. Add chopped onions and cook for 4-6 minutes or until translucent.
Add minced garlic and cook for 30 seconds or until fragrant. Turn down the heat to medium. Sprinkle in the flour and mix everything together. Pour in the vegetable broth and mix well until smooth (no lumps).
Add salt, pepper, cayenne (if using), and milk. Mix everything together and let simmer for 5-6 minutes. Remove from heat source.
In this order: layer half of the sliced potatoes in the baking pan
Cover with half of the sauce
Then sprinkle on the 1 cup of cheese. Then repeat next layer following the same order.
Cover with aluminum foil and bake for 45 minutes.
Remove foil and cook uncovered for another 40-45 minutes or until lightly golden brown on top.
Garnish with chopped parsley.
Serve
Enjoy!
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Scalloped Potatoes
Equipment
- 9" x 13" baking pan
Ingredients
- 3 lbs yukon gold potatoes with skin
- 2 cups shredded cheddar cheese
- 2 cups whole milk
- 1 cup unsalted or low-sodium vegetable broth
- 4 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 1 tsp salt
- ½ tsp pepper
- 1 onion chopped
- 3 garlic cloves minced
- dash ground cayenne pepper optional
Instructions
- Preheat the oven to 350°F.
- Rinse and clean the potatoes. Then thinly slice the potatoes about ⅛" thick. Set aside and cover with saran Wrap until ready to cook.
- Heat a non-stick pan to medium-high heat. Add butter and wait until it has almost melted. Add chopped onions and cook for 4-6 minutes or until translucent. Add minced garlic and cook for 30 seconds or until fragrant.
- Turn down the heat to medium. Sprinkle in the flour and mix everything together. Pour in the vegetable broth and mix well until smooth (no lumps). Add salt, pepper, cayenne (if using), and milk. Mix everything together and let simmer for 5-6 minutes. Remove from heat source.
- In this order: layer half of the sliced potatoes in the baking pan, cover with half of the sauce then sprinkle on the 1 cup of cheese. Then repeat next layer following the same order.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and cook uncovered for another 40-45 minutes or until lightly golden brown on top.
Serve & enjoy!
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