Scalloped Potatoes
Layers of thinly-sliced potatoes and onions baked in a rich and creamy sauce blended with dijon, asiago cheese, and chives.
Servings: 8 servings
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 9x13 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
Potatoes can be sliced quickly and evenly using a mandoline, though a sharp knife will work just as well.
Scalloped potatoes will keep covered in the fridge for up to 4 days.
To freeze scalloped potatoes, wrap tightly in plastic wrap and tin foil and freeze for up to 3 months. Thaw and reheat in oven until warmed through.