One of my very favorite ways to present potatoes is in the form of Scalloped Potatoes. A mixture of potatoes, onions, and milk along with a bit of seasoning and grated cheese make this a great comfort food dish any time of the year. My mother often made scalloped potatoes sometime on the weekend and made enough that we’d have leftovers for dinner a day or two later. To this day, I still believe that this is one dish that is better a day or two after it is made as the flavours really settle in.
My favorite potatoes to use in scalloped potatoes are red potatoes. They hold their shape yet they cook up well. I recommend using whole milk or, if you want to be really decadent, use a mix of milk and cream. While skim or partly skimmed milk can be used, it won’t make a sauce that is as rich and creamy as when at least whole milk is used. My grandmother used pure cream when she made her scalloped potatoes and, boy, were they good….but extremely rich!
This is not a difficult dish to make and really doesn’t take anything out of the ordinary in the way of ingredients. A simple white sauce with a bit of seasoning is easily cooked in the microwave until slightly thickened then poured over the layers of potato and onion. I always add just a teaspoon of liquid chicken bouillon to the cream sauce for extra flavour boost.
Some purists will argue that a traditional dish of scalloped potatoes should not contain cheese and neither my mother or grandmother ever used cheese in theirs. However, I find that adding about 1/2 cup grated cheddar cheese steps this dish up a notch. The cheese adds both flavour and richness to the potatoes but, like the other ingredients I have added to my recipe in moderation, doesn’t take away from the traditional basic flavour of the scalloped potatoes. All the chicken bouillon, Dijon mustard, cheddar cheese, nutmeg, and paprika do are delicately add a hint of extra flavour.
I recommend removing the casserole cover during the last few minutes of the baking process as it will give the scalloped potatoes a nice tasty crust on top.
Ingredients:
1¾ lbs. red potatoes (about 3 medium-sized), peeled and sliced about 1/8” thick
1 medium onion, sliced in rings
1½ cups milk
1 tsp liquid chicken bouillon
½ tsp Dijon mustard
2 tbsp flour or cornstarch
Pinch of nutmeg
Salt and pepper, to taste
3 tbsp melted butter
½ cup grated cheddar cheese
Paprika
Method:
Preheat oven to 350F.
Spray or grease a 1½-quart casserole.
Place a layer of sliced potatoes in casserole.
Add a layer of sliced onions.
Repeat potato and onion layers to fill casserole.
In microwaveable bowl, whisk together the milk, chicken bouillon, Dijon mustard, flour or cornstarch, nutmeg, salt, and pepper. Microwave for about a minute, then stir and add the melted butter and 2½ – 3 tbsp. grated cheese. Microwave 1-2 minutes, just until mixture is heated and starts to thicken slightly, stirring once or twice. Pour over potatoes and onions in the casserole.
Sprinkle with remaining grated cheese and paprika.
Bake, covered, for about 1 hour. Remove cover and continue to bake until potatoes are fork tender, about 20 minutes or so. Remove from oven and let sit 10-15 minutes before serving.
Serving Suggestion: Serve with ham and your favourite side vegetable.
Yield: Apx. 4-6 servings
Yield: Apx. 4-6 servings
Rich and creamy scalloped potatoes make this the perfect side dish.
Ingredients
- 1¾ lbs. red potatoes (about 3 medium-sized), peeled and sliced about 1/8” thick
- 1 medium onion, sliced in rings
- 1½ cups milk
- 1 tsp liquid chicken bouillon
- ½ tsp Dijon mustard
- 2 tbsp flour or cornstarch
- Pinch of nutmeg
- Salt and pepper, to taste
- 3 tbsp melted butter
- ½ cup grated cheddar cheese
- Paprika
Instructions
- Preheat oven to 350F.
- Spray or grease a 1½-quart casserole.
- Place a layer of sliced potatoes in casserole.
- Add a layer of sliced onions.
- Repeat potato and onion layers to fill casserole.
- In microwaveable bowl, whisk together the milk, chicken bouillon, Dijon mustard, flour or cornstarch, nutmeg, salt, and pepper. Microwave for about a minute, then stir and add the melted butter and 2½ - 3 tbsp. grated cheese. Microwave 1-2 minutes, just until mixture is heated and starts to thicken slightly, stirring once or twice. Pour over potatoes and onions in the casserole.
- Sprinkle with remaining grated cheese and paprika.
- Bake, covered, for about 1 hour. Remove cover and continue to bake until potatoes are fork tender, about 20 minutes or so. Remove from oven and let sit 10-15 minutes before serving.
- Serving Suggestion: Serve with ham and your favourite side vegetable.
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You may also enjoy these other potato recipes from My Island Bistro Kitchen:
Potato Salad
Tuna Stuffed Potatoes
Decadent duch*ess Potatoes
Twice-Baked Potatoes
Rustic Potato, Cheese, and Bacon Pie
Roasted Potato Stacks
Bistro-style Potato Patties
PEI Potato Leek Soup
Ham and Potato Chowder
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