Cheesy Scalloped Potatoes (Edit recipe)

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Scalloped potatoes are reputably, one of the most delicious side dishes ever. I'm calling it! Bechamel infused with onion, garlic, and pepper flakes, thinly sliced russets & yellow potatoes, and a combination of mozz, old ched, and grana padano. Baked, topped with more cheese, and finished in the oven until bubbly and gorgeously golden.

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Original recipe

PREP TIME

15 minutes

COOK TIME

2 hours

INGREDIENTS

15

Serves: 4

Ingredients

3 cups Potatoes, Russet, I had 2 russet and one yellow. Sliced on the second thinnest setting of your mandolin
4 Tbsp Butter, Unsalted
2 Tbsp All Purpose Flour
0.5 tsp Red Pepper Flakes
1.5 cups Milk, 2%, room temp
0.75 cup Heavy Whipping Cream
0.5 whole Yellow Onion, peeled
3 cloves Garlic, crushed & peeled
0.75 cup Mozzarella, pizza mozz
1 cup Aged Cheddar Cheese, aged white cheddar, shredded
0.25 cup Grana Padano Cheese, shredded
3 sprigs Thyme
0.5 tsp Himalayan Pink Salt, More To Taste
1 whole Black Pepper, To Taste
1 whole Parsley, chopped for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin melting the butter & pepper flakes in a medium sized pot set to just below medium heat. Once melted and starting to bubble, stir in the all purpose flour until combined. Reduce your heat and continue to stir as the roux bubbles away. You're going to let the roux simmer in the pot for 2 minutes, stirring often to avoid burning / scorching. Whisk in the cream & milk and return the heat to right around medium. Once the sauce starts to bubble, reduce the heat to a simmer, whisking as it slows down on the bubbling. Fold in the 1/2 tsp. salt and drop in the half onion and 3 cloves garlic. Season with some cracked pepper, stir, and simmer for 15 minutes. You'll need to stir fairly often and make sure to scrape the bottom of the pot as the sauce simmers to ensure nothing is sticking.
Using a rubber spatula, dunk your spatula in the sauce and take your finger to swipe the sauce through the middle of the spatula. After swiping, the line should stay in tact as your sauce should be perfectly thick at this point. Pluck out the onion & garlic cloves. Mix together the three different cheeses and fold 1 cup of that cheese mix in to your sauce, stirring as you add your cheese to ensure a smooth and combined sauce. Taste your sauce and adjust your salt / pepper to your liking.
Preheat your oven to 375 F
Add your sliced potatoes to the pot and start stirring & tossing to combine everything thoroughly. Once your taters are creamy and coated in your sauce, transfer the creamy mixture to an 8" x 8" baking dish sprayed with cooking spray. Tap the dish off of a hard surface a few times to settle everything and use your spatula to smooth / spread out the taters as evenly as you can.
Sprinkle some fresh thyme over the dish, cover, and bake for 1 hour 15 min. Carefully remove your dish to a wire cooling rack and remove your cover. Sprinkle some, or all of the remaining cheese blend on top & return your dish to the oven for another 30 - 35 minutes. At this point, your taters should be smooth and the top of the dish should be incredibly golden and inviting.
Set the dish on to a wire cooling rack for 10 minutes to let the sauce thicken / settle. Spoon out your servings and garnish with some fresh parsley if desired. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	901
Fat:	62 g
Carbohydrates:	44 g
Protein:	43 g
Cholesterol:	149 g
Sodium:	1017 mg
Fiber:	5 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.