Scalloped Potatoes
DifficultyEasy
Total time1 hour15 minutes
Servings6
Creamy and Cheesy Heaven: Homemade Scalloped Potatoes
Introduction to Scalloped Potatoes
Hey there! I'm here to share a little secret with you: homemade scalloped potatoes are not just a dish, they're a hug in casserole form. We've all been there, right? Looking for that perfect side dish that screams comfort and togetherness, especially when the holidays roll around. Well, let me tell you, nothing brings the family together like a creamy, cheesy heaven of scalloped potatoes. Whether it's a chilly evening or a special family dinner, this classic dish has a way of warming up the room and making everything feel just right. And the beauty of it? It's all about simple ingredients coming together to create something magical. So, let's dive into this cheesy goodness and make your holiday meals—or any meal, really—unforgettable.
Key Takeaways:
- Homemade scalloped potatoes are the quintessence of comfort food, ideal for holiday meals and special occasions.
- Simple ingredients merge to concoct a dish that is both creamy and cheesy, elevating the humble potato to a celebration of flavors.
- This classic side dish promises to bring warmth and a sense of togetherness to any table it graces.
Choosing the Right Potatoes
Choosing the right potatoes is akin to casting the lead in a blockbuster movie; it can make or break your dish. I’ve tried them all - from reds to fingerlings, but when it boils down to it, Yukon gold potatoes and russet potatoes take the lead. Yukons, with their golden, moist flesh, bring a naturally buttery flavor that melds seamlessly into that cheesy, creamy sauce, making them perfect for a dish meant to soothe your soul and please your palate. Russets, on the other hand, have a fluffier texture, absorbing all that creamy goodness like a sponge, making each bite a delight during holiday meals or special occasions.
To nail it every time, look for spuds that are firm, smooth, and free of any sprouts or green tints. Trust me, the little bit of extra time you spend selecting the best potatoes will pay off in every tender, melt-in-your-mouth bite of your homemade scalloped potatoes.
Essential Ingredients for Creaminess
When we talk about what makes these homemade scalloped potatoes a slice of creamy and cheesy heaven, it all boils down to the ingredients. Heavy cream and whole milk blend into the base of our cream sauce, lending a rich, luxurious texture that's simply irreplaceable. Then, we introduce cheddar cheese and a sprinkle of parmesan cheese, both selected for their ability to melt seductively into every layer, offering that classic, gooey cheesy goodness we all crave. A dash of fresh thyme and a generous seasoning of black pepper elevate the dish with an aromatic depth and warmth, making each bite a delightful exploration of flavors. These simple ingredients, when combined, promise a creamy sauce that's the essence of comfort in every forkful.
Preparation: From Peeling to Layering
Alright, let’s dive into making those creamy, cheesy slices of heaven known as homemade scalloped potatoes. We’re aiming for that melt-in-your-mouth texture paired with a golden brown, cheesy crust that has everyone asking for seconds at the dinner table. Follow these easy steps:
- Peel the Potatoes: Begin with your choice of spuds - Yukon gold potatoes or russet potatoes are my go-tos for this dish. Yukon golds bring a naturally creamy texture, while russets add that fluffiness we all love.
- Slice Your Potatoes: Aim for uniform thickness to ensure even cooking. You can use a mandoline slicer for consistent, thin slices or a food processor with a slicing attachment if you're short on time. Just watch those fingers!
- Layer in the Casserole Dish: Start layering those perfectly sliced potatoes in your greased casserole dish. This is where the magic starts to happen - each slice overlapping slightly to create a beautiful pattern that'll hold all that creamy sauce and cheesy goodness together.
Crafting the Perfect Cream Sauce
Creating that luscious, creamy sauce for our scalloped potatoes starts with melting butter in a small saucepan over medium heat. Once it's bubbling slightly, I blend in the purpose flour. This step is crucial to our creamy cheese sauce - it's all about whisking constantly to make sure we don't end up with lumpy potatoes au gratin. Next up, I gradually pour in the whole milk and chicken stock, whisking continually. The blend of milk with chicken stock, stirring steadily, brings out a richness that's just divine. It's essential to keep that whisk moving, ensuring our sauce becomes silky smooth, ready to envelop each layer of potatoes in that classic side dish we all adore. Stirring to avoid lumps is the secret; this way, the creamy sauce remains a dreamy backdrop to our tender potatoes, promising a bite of creamy, cheesy goodness with every forkful.
Baking to Golden Perfection
After you've lovingly layered those thin slices of Yukon gold potatoes, smothered them in that velvety cream sauce, and sprinkled the top with a generous helping of cheddar cheese, it's time to slide your masterpiece into the oven. I always make sure to preheat my oven to a cozy 400F. This is the sweet spot where everything inside melts together, becoming more than just ingredients— they transform into a creamy, cheesy hug in a casserole dish. Now, here's a little trick I learned along the way: cover your dish with aluminum foil. This simple step helps trap in moisture, ensuring that every bite of potato is tender and infused with that rich, creamy sauce.
About halfway through, I whisk away the aluminum foil, inviting the heat to kiss the top layer a golden brown. That's when the magic happens. The top layer crisps into a cheesy goodness while underneath, the potatoes become irresistibly tender. Patience is your friend here; give it a good 25-30 minutes uncovered, and you'll be rewarded with a dish that's both visually stunning and delightfully scrumptious. And there you have it, a classic side dish that turns every meal into a special occasion.
Serving Suggestions and Pairings
When you swipe that creamy, cheese-laden spoonful onto your plate, you're not just serving up some of the best scalloled potatoes around. You're setting the stage for a symphony of flavors that could elevate just about any main course. Think tender, juicy slices of roast beef for Sunday dinner or the golden-brown glory of a Thanksgiving turkey. Special occasions like Easter dinner beckon for these cheesy goodness potatoes to stand beside a honey-glazed ham, each bite a testament to holiday traditions and family gatherings.
And, if you're looking to dress up this classic side dish for the dinner table, sprinkle a little bit of fresh thyme or parsley right before serving. The vibrant colors and subtle fragrance not only add a layer of sophistication but also invite the senses to partake in the feast. So, next time you're pondering what to pair with your main course, remember, these potatoes au gratin are more than just a side; they're the supporting actors that could steal the show.
Preservation: Storing & Reheating
After everyone's enjoyed the creamy, cheesy goodness of homemade scalloped potatoes at your dinner table, you might find yourself with leftovers. Trust me, you're going to want to savor every last bit of this comfort food classic. So, here's a little bit of advice on how to keep them as delicious as they were fresh out of the oven. First off, let's talk storage. Pop those tender potatoes into an airtight container; this keeps them fresh and prevents them from picking up any odd flavors from the fridge. As for how long they'll last? In the fridge, you're looking at a solid 3-4 days of prime creaminess. Thinking longer term? Freeze them and they'll be your best buddy for a cozy meal up to three months down the line.
Now, when it comes to reheating, you'll want to do it right to maintain that creamy sauce glory. Oven reheating is your friend here. Simply cover the dish with aluminum foil and warm it in a preheated oven at 350 F until it's heated through. This method helps the potatoes soak up all that cheesy goodness once again, making them just as irresistible as the first time.
Until You Scalloped Again
As we wrap up this culinary journey into the world of creamy, cheesy scalloped potatoes, I want to ignite that spark of creativity in your kitchen. Remember, the beauty of home cooking lies in the freedom to tweak and experiment. Whether it’s adding a bit more sharp cheddar for that extra cheesy goodness, a sprinkle of fresh thyme for a hint of earthiness, or mastering the cream sauce to your liking, each batch is an opportunity to refine this classic dish to perfection. And when you pull that casserole dish from the oven, covered in golden brown tenderness and oozing with creamy cheese sauce, remember the warmth it’s meant to bring to your dinner table, especially on those special occasions. Here’s to the next time you delve into this classic side dish, may it bring as much joy to you as it has to me.
Ingredients
- 2 lbs golden Yukon potatoes peeled washed and sliced into thin rounds
- 1 ¼ cups milk
- 1 ¼ cup grated cheddar cheese
- ½ cup chicken stock
- 2 tablespoons butter
- ½ chopped shallot
- 2 tablespoons flour
- 1 teaspoon minced garlic
- ½ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- fresh parsley for garnishing
Instructions
- Preheat oven to 400F.
- Grease a baking dish and set aside (I usually used a 9x9)
- In a medium skillet melt butter over medium heat. Add shallot and cook for 3-4 minutes, stirring frequently. (Be careful not to burn it.)
- Add garlic and cook for 1 minute.
- Add the flour and half of the chicken stock to the cooked shallot. Cook for 1-2 minutes, stirring frequently.
- Add the remaining stock, milk, salt, pepper and thyme. Bring to a boil and cook for 2 more minutes, or until it thickens a little, stirring frequently. Remove from heat.
- Arrange ½ of the potatoes covering the bottom of the baking dish.
- Pour ½ of the sauce over them. Sprinkle ½ cup of cheddar cheese. Arrange the remaining potatoes on top.
- Pour the rest of the sauce. Sprinkle the rest of the cheese.
- Cover with aluminum foil. Bake for 30 minutes.
- Remove the foil and bake for 25-30 minutes until bubbly and the potatoes are cooked through. Garnish with some fresh parsley
Anonymous says
This worked exactly as written, thanks!
Leslie says
The only thing I did differently was added garlic powder and onion powder to the milk/stock mixture. I also had some gruyere cheese so I threw that in as well. These potatoes are so good my son pounded his fist on the table.