In this popular side dish often made during the holidays, cheddar and Parmesan transform the humble potato into a deluxe vegetarian side. Standing the potatoes up in the dish makes them bake up lovely and creamy on the inside with a golden cheesy top. This dish is the perfect complement with Easter lamb and Oven Roasted Ham with Maple Glaze.
What’s the difference between au gratin and scalloped potatoes?
The difference is that au gratin has cheese, while scalloped potatoes are made with a white bechamel sauce that doesn’t require cheese. That being said, most modern recipes for scalloped potatoes, like this recipe, have cheese.
Scalloped Potatoes Au Gratin
ELLE Gourmet's recipe for creamy scalloped potatoes with cheddar and Parmesan cheese.
Ingredients
- 2 tsp butter softened
- 8 Yukon Gold Potatoes 2½ lb/1 kg
- 1 cup shredded aged cheddar cheese
- ½ cup grated Parmesan
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 cup 35% whipping cream
- ½ cup milk
- 2 tbsp butter melted
Instructions
- Preheat oven to 400°F. Lightly butter a deep round or oval 8- or 9-inch oven-safe casserole dish.
- Peel and thinly slice potatoes into ¼-inch thickness using mandoline or sharp knife, reserving end slices for another use. Place potatoes in large bowl.
- In another bowl, stir together cheddar, Parmesan, onion powder, garlic powder, paprika, salt and pepper, tossing to combine. Stir in cream and milk. Pour over potatoes; using your hands, separate and evenly coat slices with the mixture.
- Pick up potatoes and, being sure to get some cheese in between, stack edges upright in a tight concentric circle – like dominos – in prepared dish. Fill in centre with remaining slices; pour over any remaining cream mixture.
- Drizzle top with melted butter. Cover tightly with foil, then place on a baking sheet. Bake for 1 hour; uncover and bake until top is golden and crispy, 25 to 30 minutes. Let stand for 10 minutes before serving.
