Potatoes have always been a staple in my kitchen, and if I had to choose a favorite, it might just be the humble yet versatile potato. Among the many ways to prepare this earthy delight, scalloped potatoes hold a special place in my heart. Rich, creamy, and profoundly comforting, this dish is more than just food; it’s a nostalgic journey back to the simpler days of my youth.

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Scalloped potatoes, with their creamy texture and cheesy goodness, evoke memories of family dinners where the dish was a beloved staple. It was not just a side dish, but a star in its own right, often stealing the spotlight with its golden, bubbly surface and irresistible aroma.

Today, I’m thrilled to share my take on this classic dish— Garden Geek Scalloped Potatoes made with Yukon Gold potatoes. These potatoes are known for their buttery texture, which makes them the perfect choice for scalloping. They absorb the creamy sauce beautifully, creating a dish that is both rich and comforting.

Ingredients Spotlight:

• Yukon Gold Potatoes: These golden beauties make the dish delightfully tender. Feel free to use dehydrated potatoes if that’s what you have on hand.
• Rich Cream Sauce: A blend of milk, butter, and flour, infused with finely chopped onions and minced garlic for that depth of flavor.
• Cheese: A generous amount of sharp cheddar and Parmesan meld into an oozy, cheesy layer that blankets the potatoes in gooey goodness.
• Garnish: A sprinkle of paprika for a hint of sweetness and color, topped with fresh green onions for a crisp contrast.

Make it easier:

While it’s easy to slice the potatoes by hand, the process goes much quicker if you own a mandolin. Many people are intimidated by these gadgets as they are very sharp, but the version I recently purchased on Amazon is safe and makes quick work out of the whole process. If you are in the market for a new mandolin please consider:

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09/14/2024 10:07 pm GMT

Garden Geek Scalloped Potatoes (sort of)

Jay Newcombe

Well, not authentic but mighty tasty! Our Garden Geek Scalloped potatoes is not a traditional scalloped potato as it has the inclusion of cheese. Think of it as a hybrid between scalloped and au gratin potatoes.

This recipe takes a little time to cook but is well worth the wait. Most of the time needed is bake time. If you have yourself a good Mandolin, the job is even easier.

This recipe lends itself to those who have dehydrated potatoes on hand. Feel free to swap them for fresh.

Enjoy this delightful and satisfying side dish at your next gathering or family meal!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Side Dish

Cuisine American

Servings 12

Calories 252 kcal

Ingredients

  

1x2x3x

• 3 pounds fresh Yukon Gold potatoes thinly sliced (about 1/8 inch thick)
• 4 tablespoons butter
• 1/2 medium yellow onion finely chopped
• 3 cloves garlic minced
• 4 tablespoons all-purpose flour
• 4 cups milk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 cup grated Parmesan cheese
• Paprika for garnish
• Sliced green onions for garnish (optional)

Instructions

 

Preheat Oven and Prep Potatoes:

• Preheat your oven to 375°F (190°C).
• If using fresh potatoes, wash, peel (if desired), and slice them thinly. If using dehydrated slices, prepare them as noted above.

Make the Sauce:

• In a large saucepan over medium heat, melt the butter. Add the chopped yellow onion and minced garlic, cooking until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
• Stir in the flour to create a roux, cooking for about 1 minute to cook off the raw flour taste. Gradually whisk in the milk, ensuring there are no lumps.
• Add salt and pepper, and continue to cook and stir until the sauce thickens, about 5-7 minutes.

Assemble the Dish:

• In the greased 9 x 13-inch baking dish, layer half of the potatoes. Pour half of the sauce over the potatoes, then sprinkle half of the cheddar cheese on top.
• Repeat with the remaining potatoes, sauce, and cheddar cheese. Sprinkle the grated Parmesan cheese evenly on top. Add a dusting of paprika over the cheese for added flavor and color.

Bake:

• Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

Garnish and Serve:

• Once done, sprinkle sliced green onions over the top for a fresh, vibrant garnish.
• Allow the scalloped potatoes to cool slightly before serving to help the sauce set.

Notes

If using dehydrated potato slices instead of fresh, you will need approximately 4-5 cups of dehydrated slices. Rehydrate as per instructions until they are tender, then drain any excess water before using.

Nutrition

Calories: 252kcal

Keyword au gratin, comfort food, potato side, scalloped potatoes

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