I have a sizable tried-and-true cookie recipe file, but I am always eager to discover new ones. Who doesn't love cookies?
Cheesy Baked Scallop Potatoes
I love eating my husband's scalloped potatoes! He always does a great job of making this dish. It can be a stand-alone supper with ham and perhaps the addition of some other vegetables, like colorful bell peppers, added to the ingredients.
Recently, we wanted to pair a special bottle of wine with a meal and decided that a good steak would be an excellent match to the wine's flavor. My husband made a version of scalloped potatoes to accompany the steak, shown below. With steak and potatoes, we enjoyed a Caesar salad. My oh my, what a delicious meal!
Choosing the Right Cheese
We had a Colby jack blend of shredded cheese on hand, so we used that cheese in this recipe. Generally, we use sharper cheddar cheese. The beauty of this recipe is that it can accommodate just about any cheese you might prefer. A Gruyère cheese would be delicious, as would a fontina or many others that are good melting cheeses. Use the flavors you like best—or like us, use what you may already have on hand. This dish is very versatile.
You can even omit the cheese if it is not on your diet and still enjoy scalloped potatoes. Many scalloped potato recipes do not use cheese as an ingredient. We happen to love cheese in our home and find many ways to utilize it.
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
6 to 8 hearty portions
For the béchamel sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon fine ground black pepper
For the rest of the dish:
- 2 medium russet potatoes, thinly sliced, with or without the peel
- 1/2 cup yellow onion, thinly sliced
- 1 1/2 cups grated cheddar, or cheese of your choice
- 1/4 cup plain dried breadcrumbs
- Cooking spray such as Pam
- Melt the butter in a large saucepan, and whisk in the flour until blended.
- Add the milk, salt, and pepper, to the flour mixture and stir until well incorporated and slightly thickened, about 10 minutes if the milk is cold. Tip: Adding already-heated milk quickens this process.
- Spray an 11"x8" oval gratin dish with cooking spray and put in the first of 2 layers of thinly sliced potatoes, slightly overlapping one another. You can choose to have your potatoes peeled or not. We generally leave the skins on for their added nutrients.
- Layer the thinly sliced onions over the potatoes.
- Spoon or pour half of the béchamel sauce over the potatoes and onions.
- Evenly distribute 1/2 cup of your choice of grated cheese over the onion and sauced potato mixture.
- Next, put your second layer of potatoes.
- Top this with the remainder of the béchamel sauce.
- Layer the cup of grated cheese over the top, and finish it with the breadcrumbs evenly spread over the cheese.
- Bake in a preheated 350-degree oven for 1 hour or until the potatoes are tender and the top is golden and crusty in appearance.
Below is an easy baked recipe for scalloped potatoes without the cheese.
© 2020 Peggy Woods