Scalloped Potatoes

July 13, 2011

Side Dishes

I LOVE scalloped potatoes.  I’m like a bum on a bologna sandwich with scalloped potatoes.  If you want to keep all your fingers do not get between me and a dish of GOOD scalloped potatoes.  In saying that I don’t make them often as the Family find them OK and I end up eating about 3/4 of the dish myself over the few days following them being made.  I am talking breakfast, lunch and dinner.  As much as I love them they did not love me, I had “issues” with making scalloped potatoes.  Broken sauces, undercooked potatoes, overly browned cheddar, soup-y texture…are you getting the picture?  But then I found the secret to GOOD scalloped potatoes.

Oh you want me to tell you what the secret is?  Welllll I guess I can as long as you agree to not tell anyone else we don’t want this getting out on the internet or anything… The key for me in making GOOD scalloped potatoes was to parboil them in half & half (or milk of your choice but NOT nonfat…BLEACK!) which does two things, thickens the sauce due to the potato starches binding with the fat in the milk and it kick starts the cooking process of the potatoes.  Once I stumbled upon these 2 key steps it was smooth sailing.  So let’s get started!

Scalloped Potatoes

2 large Russet Potatoes, peeled

3 C half & Half (or milk of your choice but not nonfat)

3 cloves garlic minced

1 c Extra Sharp Cheddar, grated (or your choice of STRONG cheese)

1/2 onion sliced very thinly

1/2 ts Paprika

1/4 ts fresh grated Nutmeg

1 ts Kosher salt, divided

1 ts Fresh ground pepper

2 TB olive oil

Thinly slice the potatoes and set aside, I use the blade side of my grater as it is quick and the slices come out even.  In a large pot add olive oil and allow to heat, once hot add the thinly sliced onion, minced garlic and sprinkle half the salt on onions, allow to saute being careful to not allow the garlic to over brown and burn.

Pour in the half & half add the potatoes and remaining spices.  Allow to come to a fast simmer/very low boil cooking  for aprox. 10 minutes or until potatoes start getting soft.

Pour half the mixture into a baking dish, spread half the cheddar on top then add remaining potato mixture topped by the remaining cheddar.

Bake at 350 for about 45 minutes or until potatoes are soft and the sauce is bubbly.

Could you pass this up? Where’s my fork….

Now go play with your food.



Subscribe to our RSS feed and social profiles to receive updates.

3 Comments on “Scalloped Potatoes”

  1. James the Hubby Says:

    No I could not pass it up at all I ate it!



  2. allison Says:

    I would eat 4/4 of these potatoes – not just 3/4. 🙂



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Random Thoughts From Jono's Brain

Theology, Coffee, and Overall Randomness

%d bloggers like this: