When it comes to comfort food, it's hard to top cheesy scalloped potatoes. Even if you are cooking for two, there is nothing better than having a pan of these to graze from, whether it's breakfast or dinner, throughout the week.
Scalloped potatoes is the American name for potatoes gratine. I've always felt the French version seemed a little fancy, if you know what I mean delicious, but best reserved for special occasions. Scalloped potatoes, on the other hand, seem a bit more "everyday."
Both baking potatoes, such as russets, and boiling potatoes, like Yukon Gold, work in these types of recipes. Baking potatoes are low-moisture, meaning they won't hold their shape as well as other types, but all their starches will help create a thick, silky sauce.
Scalloped potatoes are definitely a recipe worth keeping in your arsenal, especially for those nights when you deserve an extra special treat. These are scrumptious served warm from the oven, but I think they get even better as they cool. In fact, I actually prefer them cooked and reheated the next day.
Nealey Dozier is a writer for TheKitchn.com, a blog for people who love food and home cooking.
Scalloped Potatoes With Onions and Cheddar Cheese
Makes 6 to 8 servings
2 tablespoons unsalted butter, plus more for greasing baking dish
1 medium onion, thinly sliced
4 cups whole milk (or 2 cups milk and 2 cups water)
2 to 3 cloves garlic, smashed
1 heaping teaspoon Dijon mustard (or dry mustard powder)
Kosher salt and freshly ground black pepper, to taste
2 and one-half pounds (about 6 medium) baking potatoes, peeled
1 and one-half cups grated cheddar cheese, divided
Three-quarters cup heavy cream
Heat an oven to 375 degrees. Lightly grease a medium sized (1 and one-half- to 2-quart) gratin or baking dish.
In a large Dutch oven, melt the butter over medium heat. Add the onions and sauté until softened, for about 5 minutes. Add the milk (or milk and water), garlic and Dijon mustard, and bring to a gentle boil over medium heat. Add a generous amount of salt and pepper.
Meanwhile, slice the potatoes to -inch thickness, using a food processor or mandoline for even thickness. (Do not rinse the potatoes.) Add the potatoes to the milk and allow them to simmer until they are almost tender they should still have some resistance when poked with a paring knife for about 10 minutes.
Using a slotted spoon, transfer half of the potatoes and onions to the baking dish. (Discard the milk or save it for another culinary use.) Season generously with salt and pepper and top with cup of the cheddar cheese. Cover that layer with the remaining potato mixture, season again with salt and pepper and top with the remaining cheese. Pour the cream evenly over the potatoes and cheese.
Bake until crisp and golden on top, for 50 minutes to 1 hour. Allow the potatoes to cool for at least 10 minutes before serving.