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Is there anything cozier than a pan of hot scalloped potatoes with a golden, buttery crust? I really doubt it! Although scalloped potatoes have their roots in French cuisine, they have made their way into the hearts and kitchens of people all around the world. In the Midwest, we have added our own unique twist to this classic dish. In my opinion, there is no better comfort meal than this, whether you’re craving something cheesy and creamy, are hosting a large family gathering, or are braving a chilly evening. We busy bees can cook it ahead of time and still have a warm, comfortable dinner without having to scramble at the last minute.
Serve these delicious potatoes with something simple but filling, such a steamed asparagus spear, a crunchy green salad to balance the richness, or roasted chicken to amp up the protein. To be honest, they go well with practically everything.
PAID LISTING
Scalloped potatoes cooked on a sheet pan yields 6-8 servings.
To make the potatoes, finely slice 2 pounds of Yukon Gold potatoes (approximately 1/8 inch thick).
• One cup of thick cream
one whole cup of milk
Ingredients
Minced garlic, three cloves
– Thinly slice one small onion.
Sharp cheddar cheese, 2 cups shredded
– A quarter cup of grated Parmesan cheese (plus more for garnish) – One teaspoon of fresh thyme leaves
Two tablespoons of unsalted butter, diced into little bits – Season with salt and pepper to taste
How to Follow
Start by greasing a baking sheet and heating the oven to 400 degrees Fahrenheit.
Step 2: In a saucepan, combine the milk, garlic, heavy cream, and a healthy dose of salt and pepper by whisking occasionally. Just before it starts to boil, heat over medium.
Third, in the prepared sheet pan, arrange the slices of onion and potatoes in a slightly overlapping fashion. Sprinkle each layer with a touch of pepper, thyme, and the cheeses; set aside a handful of cheddar and Parmesan to garnish.
4. Coat the potatoes and onions well with the heated cream mixture.
5. Scatter the saved cheese on top, then dot with chunks of butter.
6. Let the potatoes bake, uncovered, for around 40 to 45 minutes, or until they are soft and lightly browned. To prevent the top from browning too quickly, lightly cover the pan with foil while the potatoes simmer.
7. After 10 minutes of sitting, serve (I know, it’s painful, but the layers build up wonderfully!). To add a touch of brightness, scatter some young thyme leaves on top.
PAID LISTING
Tips and Variations
To change up the flavor profile, try using Gruyère instead of cheddar, or any other melty cheese that you want.
For a meaty variation, crumble some bacon or cut some ham and add it between the layers.
Using thinly sliced turnips or rutabagas is a great way to cut carbs.
– A Prepare potatoes and onions in advance by slicing them and soaking them in water in the fridge. This will help you navigate hectic weeks. Before putting them together, be sure to drain them well.
– A This meal may be prepared the night before and then baked to reheat. Quick, easy, and tasty!