Jo’s Scalloped Potatoes
Source of Recipe
Pinterest via my MIL, Jo
Recipe Introduction
Jo made these for Michael’s 2024 birthday dinner. They were absolutely delicious and something I’d like to make again and again. The potatoes were tender – Jo was afraid they wouldn’t be cooked through. I always seem to have that issue, though, so I think I’ll still use the Bourdain method of simmering the potato slices in the milk/half&half mixture for a few minutes. I’m pretty sure that Jo used white Cheddar and I liked the more natural look of that with the potatoes.
List of Ingredients
2 1/2 lbs. russet or Yukon gold potatoes, sliced into 1/8-inch rounds
1/4 c. butter
1 medium onion, sliced very thin
4 cloves garlic, minced
1/4 c. AP flour
1 c. whole milk
1 c. half & half
1 c. chicken stock
1 t. dried mustard
1/4 t. dried thyme
1/4 t. paprika
2 c. shredded sharp Cheddar cheese, separated
S&P, to taste
Chopped parsley for garnish, optional
Recipe
Heat the oven to 375F and spray a 9x13-inch pan with cooking spray. See my note above re: simmering the potato slices before assembling.
Sauté the sliced onions in the butter for a few minutes – just until they are tender and lightly browned. Add the garlic and sauté another minute. Add the flour and cook, stirring, until lightly browned and there is a nutty aroma. Lower the heat and slowly whisk in the milk, half&half, and chicken stock. Add the mustard, thyme, and paprika. Heat, stirring constantly, until the mixture thickens and begins to simmer. DO NOT allow to come to a boil. Remove from heat and stir in 1 1/2 cups of the shredded cheese. Season to taste with salt and pepper.
Layer by thirds with the potatoes, the onions, and the sauce ending with the sauce. Top with the remaining 1/2 c. of cheese. Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 45 minutes or until the potatoes are tender. Let sit for 10-15 minutes. Garnish with parsley, if you like, and serve hot.
Serves 8.
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