This recipe for easy scalloped potatoes is perfect for a cozy dinner for two. It's a simple and delicious side dish that is always a hit.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings (Adjustable): 4
Calories: 275kcal
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Ingredients
2largepotatoespeeled (Yukon gold or Russet)
1cupmilk
½onionfinely chopped
1garlic cloveminced
1tablespoonbutter
1tablespoonall-purpose flour
Salt and black pepperto taste
½cupgrated cheddaror mozzarella cheese
Chopped fresh parsleyto taste (optional)
Instructions
Bring a medium pot over medium heat filled with salted water.
Once the water starts boiling, add the potatoes and cook for 5-7 minutes until fork tender. Don’t overcook or they may break apart. Transfer to a chopping board to cool.
Once potatoes are cooled, thinly slice them with a mandoline or sharp knife. Transfer to a greased small casserole dish or two single-serving oven-safe dishes and reserve.
Preheat the oven to 350°F.
Make the bechamel sauce by bringing a small pot over medium heat, add the butter, garlic and onions and cook for 2 minutes, until softened. Add the flour, salt and pepper. Cook, stirring until bubbly.
Pour the milk slowly while whisking frequently. Cook for another 1 or 2 minutes and continue stirring to thicken the sauce, give a stir and pour over the potatoes.
Spread the cheese over the potatoes and bechamel sauce evenly in the casserole dish and bake for 10 to 15 minutes until the cheese is melted, browned, and bubbling.
Sprinkle fresh parsley and let it sit for 5 minutes before serving.
Notes
Turn this into a main dish by adding bacon, ham, or sausage. Vary the cheese to change up the flavor. Gouda and parmesan are great options.