Monday, May 2, 2011

Cheesy scalloped potatoes


Oh my goodness gratin, these are good! Tender potato slices smothered in a creamy garlic cheese sauce, baked until brown and bubbly. There's no denying that cheese, plus potatoes, plus cheese, plus whole milk, plus cheese, plus garlic, plus a whole lot more cheese just rocks my socks. There's also no denying that this dish works perfectly as a side for anything from ham to meatloaf to fish. And I love versatile! These potatoes were joined on our Sunday night dinner plates by grilled marinated steaks and zucchini.


Here's how I made them:

1/4 cup butter
1 1/2 cups onion, diced
2 tbsp all-purpose flour
2 cups whole milk
2 cloves garlic
2 1/4 cups shredded cheese (I used a blend of cheddar, mozzarella, and monterey jack), divided
1/3 cup chives, snipped
4 large yukon gold potatoes (any kind will do), skins on, thinly sliced

I started by preheating the oven to 375 degrees (F). To make the sauce, I melted the butter in a medium saucepan over medium heat, then the diced onion was cooked in the melted butter until soft. Next, I stirred the flour thoroughly into the onions and added the milk and garlic using a garlic press. The sauce was stirred over medium/high heat until it began to bubble and thicken. I removed it from the heat and stirred in 2 cups of the grated cheese. The sauce was set aside.

Next, I fwazzed a deep 9x9 ceramic casserole dish with some cooking spray. A single layer of potato slices was layered in the bottom of the dish, followed by a sprinkling of snipped chives. Another layer of potato came next, followed by more chives. I continued like this until the potatoes were used up.


The sauce was then poured over the potatoes and the whole thing was given a good shimmy shake on the counter top to get the sauce to ooze down into all the nooks and crannies. The top was sprinkled with the remaining 1/4 cup of cheese and another sprinkling of chives. I then placed the casserole dish on a baking sheet in case it bubbled over (it didn't) and baked it for 60 minutes until brown and bubbly.


This is good ol' home cookin'; the kind of food that reminds me of family dinners as a kid. And the best part is there's a whole lot leftover for another night's dinner.

Are you a fan of scalloped potatoes (or are you from a different planet altogether?) What do you put in yours? What kind of cheese would you use in this dish?

70 comments:

  1. ohh YUMMM!!!!! now THESE look good! If there's one thing I know about scalloped potatoes, they're either done RIGHT, or don't bother. ;)

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  2. I have actually never made scalloped potatoes before...will be trying this recipe! I'm going to try it with old cheddar for some extra zing!

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  3. Oh my gosh those look delicious!

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  4. I just drooled down the front of me. I married a man perfect in every way except the fact that he doesn't like scalloped potatoes. He claims it's "the texture" to which I cry bollocks. Your potatoes look divine. I'm still waiting for my dinner invite.

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  5. You are killing me those potatoes..especially when you described them to me over the phone as I tried to order take out for my starving family..muahahaha!

    I love any kind of potatoe cooked any kind of way! I'm going to have to give this one a try!

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  6. Everything coordinates perfectly in Family Feedbag Land! Even your dished, beautiful! Man this looks like the best comfort food. My family would eat the whole dish...no question. Brava!
    Cupcake

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  7. I love scalloped potatoes! They always remind me on dinner with my grandma! (actually, I just had some with her on Easter Sunday) What an amazing comfort food.

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  8. I see I'm not the only one that loves some good ol' comfort food!

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  9. I'm making these tonight. They look devilishly good! And not as much butter as I'd thought they might have.... They're practically diet food, right? Right?

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  10. Oh yes, Ceri. The pounds will melt away. Okay, at least the cheese will melt!

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  11. I make mine with cream of chicken or cream of mushroom soup, mixed with half a can of milk, and layer the potatoes with sliced onions. Sometimes I add some finely diced ham or cooked, crumbled bacon too... The best part, of course, is the cheese - I find a really sharp cheddar works best...

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  12. Made these tonight. Perfect. Used Orgainic Beehive Cheese (http://www.beehivecheese.com/) Big Johns Cajun Cheddar, which can be ordered online. So, so, so, so good. Great recipe! I can't wait to try the Chipotle Apple BBQ sauce this summer when I can get good apples.
    rebeccawright03@yahoo.com

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  13. So I tried this recipe, my first time making scalloped potatoes. so, so good, the kids loved it. Real comfort food, had my husband eating leftovers the following day which is something that's not normal. Thank you so much.

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    1. Ha! Leftovers are not my husband's fave either. So glad everyone you feed liked it!

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  14. Thanks for the great recipe! This turned out wonderfully...it was easier than I thought!

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  15. I made this tonight and it was really good, thanks!

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  16. This looks amazing!! Can't wait to try them as a side dish :)

    http://mommys-love.blogspot.com

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  17. That's just me being silly. Fwazzed = spray.

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  18. These look amazing and just the recipe I am looking for to try out at family dinner tomorrow. Two questions for you...

    1. How many does this recipe serve? 4-6?

    2. You suggest unpeeled potatoes, I did this last year and found the skins fell off and then I had strings of potato skin in my dish. Have you ever experienced this?

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    1. Yes, as a side dish this serves 4-6 people.
      No, I haven't had that happen with the skins, but if you're concerned you could always just peel them. A thin-skin potato works nicely if you're going to leave the skins on.
      Thanks for your questions!
      Amy

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    2. Sounds really good. I'm going to make them with Easter Dinner, except, I'll be using Cheddar/horseradish cheese.

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  19. This was great but I definitely had to add cajun seasoning. My potatoes didn't all cook thoroughly though. Should I just cook it longer?

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    1. If they're sliced thinly the potatoes should easily cook through after 60 minutes in the oven. Maybe try slicing thinner next time? I like the idea of cajun seasoning in them!

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  20. I sliced these on the thinnest setting of a mandoline and they have been in the oven two hours and have not cooked all the way through. I just covered them with foil and hopefully they will be done in another 1/2 hour. I suggest covering with foil for first 1/2 hour then taking he foil off for the rest of the time for nice browning. Also I doubled the recipe that might be why it took so long to cook. Also had to half the garlic. Very garlicy. :D

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  21. I make mine by spraying the dish with cooking spray, then add a layer of sliced potato, pour over that some cream with garlic, salt & pepper mixed through, sprinkle with grated cheese then continue to layer with potatoes, the cream mixture, cheese etc finish with a layer of cheese. Delish!

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  22. Can this be put together the night before and then baked the next day or does it need to be done all in the same day?

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    1. I don't see why you couldn't prepare it the day before. However, you'd need to increase the cooking time significantly because the contents will be quite cold after keeping it in the fridge all night.

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  23. These were incredible. Made them tonight and they turned out great. If I could say one thing it would be that I would probably cover it for the first half hour or so because the cheese was quite burnt on the top, but I believe the cook time is correct to get the perfect potato.

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  24. Can we substitute Green Onions for Chives? Hope so because I just did lol

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  25. They are in the oven now! Thanks for the recipe - found it through pinterest ;)

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  26. I am making these now. I did add some leftover Easter ham to mine for a complete meal. And used swiss, sharp cheddar and a little parmesan on top. Can't wait!!!

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  27. Thanks for the recipe. My first homemade scalloped potatoes, had everyone asking for more. Having the step-by-step pics was very helpful.

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    1. Way to go! I love when they want seconds.

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  28. Thank-you they were delicious!!!

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  29. really...i wil try this...

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  30. They are in the oven! Looking forward to seeing how they turn out.

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  31. I will be making these tonight. They look fabulous! Thank you!!

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  32. These look great. Thank you Will be adding this to my menu this week.

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  33. Made this tonight with dinner. Recieved such rave reviews!! First time ever making scalloped potatoes. I am a simple basic cook. Tend to avoid "complicated" things fearing I will screw them up. Thank you so much! This site is going to be my new best friend! jpmw329@yahoo.com

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  34. Too dry.....very dry!!

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  35. I found these on Pinterest and plan on trying them. A dear friend gave me fresh potatoes out of her garden (30 pounds) and I have been trying different recipes to use them up. My problem with that is the potatoes are all different sizes, mainly on the smaller side of medium sized potatoes. Do you have any idea how many pounds of potatoes are needed for this recipe? I just don't want to wing it and then the dish turn out too dry or runny. And I have never made homemade scalloped potatoes so this is a new adventure for me! Thank you!

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    1. 4 large yukon golds would be about 3 1/2 pounds. Have fun using up all those taters!

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    2. Thank you so much for answering my question! I can't wait to give this recipe a try! And I sure will!

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  36. Made these last night (I doubled the recipe and used part heavy cream instead of the milk). They are great and I had lots leftover (they are just as good if not better on day two). I do want to point out that traditionally "scalloped potatoes" do not have cheese and a potato dish like this with cheese would be "au gratin" and not "scalloped". But no matter what you call them they are delicious!

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  37. I LOVE THIS RECIPE, MY FAMILY LOVES THIS RECIPE!!! Thank you so much for sharing. Today I was freaking out thinking, I lost the web page for it(Oh thank goodness I didn't). There are others but non come close to this one. I have to make 2 pans and freeze one for later because my family love's it just that much ! Thank you again!!

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  38. Made these for my husband and the pan was empty by the end of the night! Thanks for the amazing recipe!

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  39. Cheese and potatoes,how can you go wrong!

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  40. SO EASY! My eight and ten year old just helped me make this. The mandolin slicer made it super fast and easy. Now we are just waiting for them to finish in the oven. 30 minutes to cheesy potato goodness!

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  41. I just have a 9 by 13 casserole dish, is that good enough, if so what adjustments should I make?

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    1. Hi Gina - Since a 9 x 13 is about 50 per cent bigger than a 9 x 9, you could increase each ingredient by 50 per cent. I can't see why that wouldn't work. You may need to bake it for a little longer, however. Thanks for your question!

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  42. Could you make these in a crockpot?

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    1. I'm thinking they would end up watery...

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  43. I made these a while back, now I am making them again! this time i added 2 tablespoons of white wine to the sauce! delicious! thank you so much for the recipe!

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  44. This was my first attempt at making scalloped potatoes and they turned out great. I used skim milk instead of whole because that's what we had. Still turned out great! My husband said that they were better than his mom's scalloped potatoes, which is quite a compliment because she's a fabulous cook! I think next time I might add a layer of sauce halfway through the potato layering process, as I the sauce had a hard time getting all the way down to the bottom. Thanks so much for the recipe.

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  45. We love this recipe and it is our "go to" potato dish!!!! Thanks!!

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  46. I have never had scalloped potatoes, eating or cooking, but your recipe looks and sounds amazing. I totally look forward to trying it very soon

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  47. Lol... these look lovely... but sometimes i want the augratins without all the work... so i butter my 9x13...thinly slice the potatoes...chop onion... then. In the bottom of the pan i layer potatoes... onion...salt...pepper...two tablespoons of unbleached flour...cover with cheese. Repeat two to three times... ending with cheese on the very top. Dot with butter and pour milk in about 2/3 of the way... bake at 375 uncovered. Ta da.. cheesy...gooey...yumminess without all the work. I like sharp cheddar the best... but any cheddar works well.

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  48. These look fabulous, and I will make them and it will make me happy. I will try them with some Pinconning aged white cheddar though - that cheese is TO DIE FOR. I'm a Michigander and luckily I can easily get it, but you can Google the Cheese House in Pinconning, MI and get some for yourself.

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  49. Just waiting for mine to get out of the oven!! This recipe was easier to do than I thought! although, I just realized that I forgot to spray the pan :( I hope they still come out okay!!

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  50. These are HANDS DOWN the BEST scalloped potatoes I have ever eaten....and the best part, they were very simple to make...thanks for sharing this recipe!

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  51. These are my go-to scalloped potatoes. We love 'em.
    Tonight I added about a half cup of goat cheese to the recipe, and let me tell you.
    Whole. New. Level.
    It's cool if I eat the whole pan, right? RIGHT?!?!

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  52. I was planning on making 5 lbs for 16 people.
    I was thinking if just making 2... Can I assemble tomorrow and cook the following day or should I par bake it half way and finish the following. I've made these before and took forever to cook
    I want to make they cook and noones waiting around. Maybe cook earlier in the day and keep warm?

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    1. I'm sorry, I just got your message now! Yes, this can be made a day ahead of time and kept in the fridge, covered, until ready to bake. But, you'll need to add some time to your baking time as it'll start out cold in the oven. And, if you are using ceramic or glass baking dishes, you may want to pop your prepared scalloped potatoes in the oven while it's warming up, rather than after it's warmed up, to avoid breakage of your dishes from the sudden heat change. Enjoy and happy Easter!

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