In this popular holiday side dish, cheddar and Parmesan transform the humble potato into a deluxe vegetarian side.
Traditionally scalloped potatoes are thinly sliced potatoes baked in a cream sauce without cheese, while potatoes au gratin are thinly sliced potatoes baked with a cheesy topping, no cream. In this recipe we’ve combined the best of both worlds. Thinly sliced potatoes are coated in a creamy, cheesy, perfectly seasoned mixture and arranged in a baking dish. Standing the potatoes up in the dish yields lovely soft potato mixture on the inside and a crisp, golden top. This dish is the perfect complement with Easter lamb or Oven Roasted Ham with Maple Glaze.
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.
