Potatoes can be hum-drum or, depending on how you make them, spectacular! These are the yummiest, cheesiest, most crowd pleasingest scalloped potatoes you’ve ever had. Oh, did I mention easy? Yes ma’am! They are absolutely perfect for a pot luck or a big family dinner. They’re rich and delicious and full of cheesy goodness and you can easily make these gluten free by using cornstarch or brown rice flour.
They go well with anything but I especially love them with my Perfect Glazed Holiday Ham or my Easy Pot Roast and Gravy. Add a salad and some fresh green beans sauteed with a little garlic, toasted almonds, brown sugar and crushed red peppers and you have a delicious meal to please everyone!
Ingredients: Potatoes, milk, butter, garlic, onions, thyme, parmesan cheese. You probably have all these ingredients in your fridge and pantry.
Slice the potatoes and layer them in a pan or casserole dish. Sprinkle with salt and pepper.
Pour the sauce over the potatoes and sprinkle with the cheese.
Hot, fragrant, cheesy and wonderful. Doesn’t that look good?
Scalloped Potatoes
6 servings
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all purpose flour (use corn starch or brown rice flour to make these gluten free)
- 1 ½ teaspoons dried thyme or marjoram
- 1 ¾ cups organic milk
- 4 cups sliced organic potatoes
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ½ cup freshly grated parmesan cheese
- For the sauce, in a medium saucepan, cook onion and garlic in butter till tender but not brown.
- Stir in flour and marjoram or thyme.
- Add 1 and ¾ cups of milk all at once and cook and stir till thickened and bubbly. Remove from heat.
- Layer half of the potatoes in a greased 1½ quart casserole dish. Sprinkle with the salt and pepper.
- Cover with half the sauce. Sprinkle with half of the parmesan cheese.
- Repeat layers of potatoes and sauce.
- Bake, covered, in a 350 oven for 1¼ hours.
- Uncover and sprinkle with the remaining cheese.
- Bake about 30 minutes more until potatoes are tender and golden brown.
- Let stand 5 minutes before serving.
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Kate’s Tips
- You can peel the potatoes if you like but I don’t bother. I like ’em with the skins on!
- This recipe easily doubles. Use a bigger saucepan to make the sauce and a bigger casserole dish or roasting pan to layer it all in.
- I’ve even quadrupled this successfully with a full 5 pound bag of potatoes and a big pot of the sauce and lots and lots of cheese.
- I usually use red skinned potatoes for this but any kind are fine.
- In the photos above, I was making a big pan full for a Christmas party for a ministry where I volunteer. I used 5 pounds of red potatoes and you know what? Every single bit was eaten!
- You can change up the cheese if you like. Gruyere would be incredibly elegant, cheddar would look nice and be a more casual option. Romano for a little more sass, a layer of gorgonzola for a rich, fabulous option.
- If you make this, leave me a comment and let me know how it comes out!
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