Scalloped Potatoes

By Kelly Bogard

Which vegetable goes with just about everything? Hint.

It grows in the ground and not on a stalk or vine. Half of you probably went with an onion. But I’m going with potatoes. They are just so versatile.

They are a great accompaniment to almost every meal and can even be a stand-alone on a cold day.

Fry them, mash them, bake them, whip them… You get the point. Or thin-slice them and cover them with a cream cheese mixture. That’s just what I have planned for this week.

For Scalloped Potatoes, you will need…
4 lb. golden potatoes
2 C. sharp cheddar cheese, grated
1 1/2 C. heavy cream
1 C. yellow onion, chopped
3 Tbsp. butter
3 Tbsp. flour
1 Tbsp. garlic, minced
1 tsp. salt
1/2 tsp. pepper

These are a great side for a family gathering or a church potluck. They have a great creamy texture and wonderful flavor from the garlic and onions.

First, preheat your oven to 350 degrees. Cut potatoes into 1/8-inch slices and set aside. Remove the skin if you want, but I like the flavor so I leave it on. This may take a while if you are doing it by hand.

Next, combine onion, butter and garlic in a large saucepan over high heat. Stir and cook until the onions are cooked through.

Sprinkle the flour over the butter mixture and stir in to make a roux.

Lower the stove heat to medium and slowly whisk in the heavy cream. Be sure to keep it moving the whole time so the cream doesn’t scorch. Next, add the salt, pepper and 1 cup of cheese and stir until all the cheese is melted. Turn the stove to low and return to the potatoes.

Place half of the potatoes in an even layer in the bottom of a greased baking dish and pour half of the cream mixture over them. Make sure to spread to the cover the potatoes. Top with a 1/2 cup of cheese.

Top with more potatoes and the remaining cream. Cover the dish and bake for one hour.

Remove the covering and sprinkle on the last half cup of cheese. Place the dish back in the oven for approximately 10 minutes more, or until all of the cheese is melted and bubbling.

Although they take some time to make, they are well worth the wait. Warm, tender potatoes in a creamy cheese sauce are a great complement to any meal. Let me know what your favorite potato recipes are so I can share them. From all of us at Texas Table Top, enjoy!

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Recipe: Scalloped Potatoes

Summary: Thin-sliced baked potatoes in a creamy cheese sauce

Ingredients

4 lb. golden potatoes
2 C. sharp cheddar cheese, grated
1 1/2 C. heavy cream
1 C. yellow onion, chopped
3 Tbsp. butter
3 Tbsp. flour
1 Tbsp. garlic, minced
1 tsp. salt
1/2 tsp. pepper

Instructions

Preheat the oven to 350 degrees F.
Slice the potatoes 1/8-inch thick.
Combine the butter, onion and garlic in a pan over high heat until onion is cooked through.
Turn the heat down to medium and sprinkle in the flour.
Stir to make a roux.
Slowly whisk in the heavy cream being careful not to scorch it.
Add the salt, pepper and 1 cup of cheese to the sauce.
Layer half of the potatoes in a greased baking dish.
Spoon in half the cream sauce in a thin layer over the potatoes.
Sprinkle on 1/2 cup of cheese.
Add the remaining potatoes.
Top with remaining cream.
Cover and bake for one hour.
After one hour, remove the foil and top the potatoes with the remaining cheese.
Bake for ten additional minutes uncovered to melt the cheese topping.