The Best Scalloped Potatoes - Right Here!
Forget the mashed potatoes, my friends. If you want to make the ultimate potato dish, scalloped potatoes are where it’s at. Whether you’re making scalloped potatoes for the holidays - they ARE the perfect holiday side dish - or serving them up for a special occasion, you need the right recipe to make them as awesome as they can be. This is recipe. I make my scalloped potatoes with thinly sliced layers of potatoes and onions - onions are key! - along with a thick and creamy sauce and the perfect blend of seasonings. You can make it with or without cheese, whichever you prefer. I can’t tell which one I like better! I love it both ways! I think you’ll love this recipe as much as we do. It is seriously amazing. Take one bite, you’ll see. Let’s talk about how to make scalloped potatoes, shall we? Boom! Done! Your scalloped potatoes are ready to serve. Easy enough to make, isn’t it? This dish will make the perfect holiday side dish, or any special meal. Rinse and dry the sliced potatoes and onions in cold water. Set them aside. Add the warmed milk, stirring, until the sauce thickens. The sauce should coat a spoon. Cheese Option: If you’d like a cheesy version, stir in 1 cup shredded cheddar cheese until incorporated. Remove from heat. The First Layer. Layer a lightly oiled baking dish or casserole dish (8x8) with half the thinly sliced potatoes, then half the onions. Add the Sauce. Cover with half the bechamel (cream sauce) or cheese sauce, if using cheese. Sprinkle with extra paprika and cayenne if desired for color. Cheese Option: If using cheese, sprinkle remaining ½ cup shredded cheese over the top. The Second Bake. Remove the cover and bake another 30-40 minutes, or until bubbly and the potatoes are tender to your liking. I hope you enjoy them as much as we do! That’s it, my friends. I hope you enjoy my scalloped potatoes recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! Cheese Options. Cheddar cheese is perfect here, but you can use any melty cheese. Consider adding cream cheese for extra decadence. Parmesan is also a wonderful addition. Go for it! Cheese it up! NOTE: If you use cheese, it’s technically “potatoes au gratin”, but I promise not to tell anyone. Add Meats! A great addition is chopped or country ham, for a wonderful dish of scalloped potatoes and ham. I also love it with Mexican chorizo or smoked andouille sausage. So good! Spice It Up. This is not usually a “spicy” recipe, but you can very easily up that spice and heat factor with the addition of your favorite spices. Feel free to add in more cayenne pepper, or bring in your favorite Cajun seasoning or Creole seasoning blend. Don’t forget the hot sauce! Then, cover and refrigerate the dish. When you’d like to serve, bring it to room temp, then top with shredded cheese, and bake for 30 minutes, or until the potatoes are nicely tender. You can also freeze it for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
