Scalloped Potatoes are an easy and classic side dish recipe that takes the humble potato and turns it in to a comforting addition to a Sunday or holiday meal. Pair it with baked ham for the perfect side dish for an Easter meal! This recipe uses asiago cheese, dijon mustard, and chives to create the best scalloped potato recipe we’ve made!
What are scalloped potatoes?
Scalloped potatoes are layers of thinly-sliced potatoes baked in a cream sauce, typically flavoured with garlic and onions. The milk in the sauce cooks the potatoes until they are soft but still retain their shape. The dish is typically made in a casserole dish and is served at Easter, though it is popular all year round!
Ingredients:
- Potatoes – for this recipe we chose Yukon gold or yellow potatoes because they hold their shape when baked, have a thin skin that doesn’t need peeling, and have a lovely potato flavour. Red potatoes can also be used.
- Onions – regular yellow cooking onions are perfect in this recipe, though you can substitute them for sweet onions if desired.
- Cream Sauce – this is our special recipe, a blend of milk, cream, flour, butter, dijon mustard, nutmeg, and chicken stock. Although most scalloped potato recipes don’t use cheese, we prefer the addition of sharp and creamy Asiago cheese to help give this recipe that ‘special something’ that makes it so divine!
- Chives – this gives the scalloped potatoes another layer of subtle onion flavour. While we use it on the top of the dish, feel free to add it to the cream sauce with the Asiago cheese for even more flavour.
How do I make Scalloped Potatoes?
Measure out and cut up all the ingredients before making the cream sauce and assembling the recipe. Cream sauce can burn easily so you will want to stay with it while it’s cooking instead of prepping the rest of the ingredients.
Preheat oven to 350 degrees. Thinly slice the potatoes and the yellow onion about 1/8 inch thick. Using a mandoline for the potatoes makes this a quick and easy process. However, be sure to use the guard on the mandoline to avoid any accidents. Alternatively, slicing with a knife works just as well.
To make the cream sauce: In a medium, heavy-bottom pot, melt butter with chopped garlic over medium heat. Sprinkle flour evenly over melted butter and whisk until well blended. Continue whisking to cook the flour, about 30 seconds.
While continuing to whisk, slowly pour in milk, cream, and chicken stock until smooth. Stirring slowly, add dijon mustard, salt, pepper, and nutmeg. Turn the heat down to medium-low and continue stirring, being careful not to burn the sauce, until it is thick enough to coat the back of a spoon. Remove from heat and stir in Asiago cheese (reserving 1/4 cup for later).
Grease 9×13 casserole dish. Layer 1/3 of the sliced potatoes and season with salt & pepper. Add 1/2 of the sliced onion. Spoon 1/3 of the cream sauce over the onion and potatoes, spreading out to cover as much as possible. Repeat layer of potatoes, salt & pepper, the rest of the onions, and 1/3 of the cream sauce.
Layer the rest of the potatoes, salt & pepper, and the rest of the cream sauce. Season the top of the scalloped potatoes with pepper and sprinkle over the rest of the cheese. Top with chopped chives.
Cover scalloped potatoes with foil and bake for 45 minutes. Remove foil and continue baking for 30 – 40 minutes or until cooked through (insert a knife into the center to see if the potatoes are soft). Broil for 3-5 minutes until the top is golden brown.
What to serve with Scalloped Potatoes
This side dish goes well with all sorts of recipes! Here are some suggestions:
- Baked Ham with Honey Mustard Glaze
- Green Beans with Garlic and Almonds
- Steamed Carrots
- Roast Chicken or Beef
- Caesar Salad with Bagel Croutons and Creamy Caesar Dressing
Items you may need:
Can I freeze scalloped potatoes?
Absolutely! Simply bake the scalloped potatoes and allow to cool completely (under-baking them slightly helps them retain their shape during reheating, but they’re great even if frozen completely cooked), then wrap them tightly in saran warp and tin foil. Freeze for up to 3 months. To reheat, simply thaw and bake in the oven until heated through.
More recipes you’ve got to try!
Sticky & Sweet Baked Chicken Drumsticks
Spring Asparagus, Lemon, & Bacon Pasta
If you make this recipe and love it, I would love it if you gave it 5 stars!
Scalloped Potatoes
Ingredients
For the cream sauce:
- ¼ cup butter
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups milk
- 1¼ cups low sodium chicken broth
- ⅔ cup 35% cream *can substitute 10% or 18% cream
- 1½ tsp dijon mustard
- pinch ground nutmeg
- 1 tsp salt, plus more for seasoning to taste
- ¼-½ tsp freshly-cracked black pepper, plus more for seasoning to taste
- ¾ cup finely-grated asiago cheese, separated
For the scalloped potatoes:
- 4 lbs yukon gold or yellow skin potatoes
- 1 large yellow cooking onion, sliced
- ¼ cup chives, finely chopped
Instructions
- Prepare and measure out all the ingredients before making the cream sauce and assembling the recipe.
- Preheat oven to 350℉. Thinly slice the potatoes and the yellow onion. Grease a 9×13 casserole dish and set aside.
- In a medium, heavy-bottom saucepan, melt butter with chopped garlic over medium heat. Sprinkle flour evenly over melted butter and whisk until well blended. Continue whisking to cook the flour, about 30 seconds.
- While continuing to whisk sauce, slowly pour in milk, cream, and chicken stock until smooth. Stirring slowly, add dijon mustard, salt, pepper, and nutmeg. Turn the heat down to medium-low and continue stirring, being careful not to burn the sauce, until it is thick enough to coat the back of a spoon. Remove from heat and stir in ½ cup Asiago cheese (reserving 1/4 cup for later).
- Layer 1/3 of the sliced potatoes in the casserole dish and season with salt & pepper. Add 1/2 of the sliced onions evenly over the top. Spoon 1/3 of the cream sauce over the onion and potatoes, spreading out to cover as much as possible. Layer another 1/3 of potatoes, season with salt & pepper, the rest of the onions, and 1/3 of the cream sauce.
- Layer the rest of the potatoes, season with salt & pepper, and add the rest of the cream sauce. Season the top of the scalloped potatoes with pepper and sprinkle over the rest of the cheese. Top with chopped chives.
- Cover scalloped potatoes with foil and bake for 45 minutes. Remove foil and continue baking for 30 – 40 minutes or until cooked through (insert a knife into the center to see if the potatoes are soft). Broil for 3-5 minutes until top is golden brown. Cool 15 minutes before serving.
Notes
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