Classic Scalloped Potatoes Classic Scalloped Potatoes

Classic Scalloped Potatoes

Boomer Gold

Classic Scalloped Potatoes with a crispy, cheesy top that holds melt in your mouth tender creamy potatoes. A special potato recipe that deserves the spotlight at holidays and large gatherings.

Print

Classic Scalloped Potatoes

By Samantha Gutmanis

Classic Scalloped Potatoes

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

Preheat oven to 400 °F and grease a one-quart pan.

Finely slice potatoes to 1/8” thick.

In a medium saucepan, melt butter over medium-low heat. Add garlic and cook for one minute until fragrant.

Add flour and continue to whisk until completely combined with butter (leaving no lumps).

Slowly add milk, a few tablespoons at a time, whisking constantly, until milk has been added and no lumps of flour remain.

Whisking constantly, bring roux to a strong simmer (almost a boil), and reduce heat to medium-low.

Simmer until roux thickens, about 3 to 5 minutes (roux should be at a slow simmer over lower heat. The roux will break if the heat is set too high).

Add thyme, salt, pepper, and 1 1/2 cups cheddar cheese to roux and stir until well combined. Set roux aside.

Layer half the potatoes in buttered dish and top with chopped onion. Pour about 1/3 of the roux over onions and then layer remaining potatoes over top. Top with remaining sauce, remaining cheddar cheese, Parmesan cheese, and sprinkle paprika over top.

Spray one side of a piece of foil and cover (sprayed side down) prepared dish. Bake for 45 minutes.

Carefully remove foil and bake for 15 to 20 minutes more until top is golden brown.

Allow to cool for 5 to 10 minutes before serving.

Step 1 out of 12

Preheat oven to 400 °F and grease a one-quart pan.

Step 2 out of 12

Finely slice potatoes to 1/8” thick.

Step 3 out of 12

In a medium saucepan, melt butter over medium-low heat. Add garlic and cook for one minute until fragrant.

Step 4 out of 12

Add flour and continue to whisk until completely combined with butter (leaving no lumps).

Step 5 out of 12

Slowly add milk, a few tablespoons at a time, whisking constantly, until milk has been added and no lumps of flour remain.

Step 6 out of 12

Whisking constantly, bring roux to a strong simmer (almost a boil), and reduce heat to medium-low.

Step 7 out of 12

Simmer until roux thickens, about 3 to 5 minutes (roux should be at a slow simmer over lower heat. The roux will break if the heat is set too high).

Step 8 out of 12

Add thyme, salt, pepper, and 1 1/2 cups cheddar cheese to roux and stir until well combined. Set roux aside.

Step 9 out of 12

Layer half the potatoes in buttered dish and top with chopped onion. Pour about 1/3 of the roux over onions and then layer remaining potatoes over top. Top with remaining sauce, remaining cheddar cheese, Parmesan cheese, and sprinkle paprika over top.

Step 10 out of 12

Spray one side of a piece of foil and cover (sprayed side down) prepared dish. Bake for 45 minutes.

Step 11 out of 12

Carefully remove foil and bake for 15 to 20 minutes more until top is golden brown.

Step 12 out of 12

Allow to cool for 5 to 10 minutes before serving.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.

Welcome to our completely new website!

It’s designed to get you what you want, faster - from recipes to products, Where to Buy, and much more.