Scalloped Potatoes – A Beautiful Mess

Mr. Scallop Potato, you are amazing. I love the crunchy edges and creamy, cheesy center. It looks fancy, but it’s easy to make with very little preparation. Your favorite potato side dish at the holiday dinner buffet may be yours. You’re a classic! Mashed potatoes are delicious, but they add even more texture and taste like sunrise made with cheddar. Consider this a love letter to you, Scallop.

Why is this casserole called scalloped potatoes? It is said to come from the Old English word “collop,” meaning thinly sliced. The starting point for this dish is to thinly slice the potatoes into large coins. While some people lovingly layer their potato slices perfectly in the pot, I tend to opt for a chaotic toss and get great results every time.

Related: If you’re not making this with your Thanksgiving turkey or Easter ham, you might want to learn how to cook a steak, grill a steak, grill a chicken, air fryer chicken, or make an air fryer steak. 50+ more Christmas dinner ideas!

material

• potato
• butter
• shallot
• garlic
• all-purpose flour
• chicken stock – or vegetable stock
• milk
• salt
• black pepper
• cheddar cheese
• parmesan cheese
• chives, thyme, rosemary, or a combination thereof

How to make scallops

First, wash the potatoes and slice them into evenly thin pieces. I don’t peel the potatoes, but you can do so if you like. We recommend using mandolin If you’re slicing, this process will be much faster and you won’t need the knife skills of a professional chef to get even slices.

Next, make the sauce. Start by finely choping the shallots and mincing the garlic. Melt the butter in a saucepan or saucepan over medium heat. Fry the onions for 2 minutes, then add the garlic and fry for another minute. Sprinkle the flour into the pot and stir. A thick paste will be created. Slowly stir in the stock to create a thin gravy. Next, slowly mix in the milk. Season with salt and pepper.

Prepare a 9×13 casserole dish by spraying it with nonstick cooking spray or brushing it with a little butter. Layer half of the thinly sliced ​​potatoes on top. Cover with half of the cream sauce. Sprinkle with half of the cheese (both cheeses). Then layer the remaining potatoes and pour the remaining sauce over these. Top with remaining cheese. Finally, sprinkle with fresh herbs such as chives, thyme, rosemary, or a combination thereof.

Cover the dish with aluminum foil and bake in a 400°F oven for 30 minutes. Remove the foil and bake for another 30 minutes.

Tips and Alternatives

• Yellow or Yukon gold potatoes are recommended for this recipe. Russet potatoes (also called baking potatoes) and other varieties can also be used, but I prefer the soft, buttery texture of yellow and Yukon gold.
• What I recommend is: mandolin (This one comes with different blades and gloves!) You can also cut the potatoes by hand using a quality knife. In that case, try to keep the thickness of the slices as even as possible so that all slices have the same tenderness. You don’t want the thick parts to be half-cooked.
• The shallots can be replaced with 1/3 of a yellow or white onion.
• I like cheddar and parmesan, but you can substitute other cheeses like Gruyère or pepper jack if you like.
• If you’d like to make this scalloped potatoes recipe in advance, just follow the recipe all the way to baking (layer and cover with aluminum foil) and refrigerate until ready to bake. You can make this at least a day or two in advance if you want.
• Store leftovers in an airtight container in the refrigerator for at least 3 days. Reheat in the microwave. I love reheating it and eating it for breakfast, especially the day after a holiday, with a fried egg. 🙂

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