Garden Geek Scalloped Potatoes (sort of)
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!
Ingredients
- 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
Tried this recipe?Let us know how it was!