Homemade Scalloped Potatoes: Easier than You Think

No Comments | Written on December 22, 2011 at 5:00 pm, by Kristin Porter

I’ve never met a potato I didn’t like. Mashed, fried, baked or roasted preparations are all welcome in my kitchen, although I reserve a special place on the dinner table for scalloped potatoes.

Up until a few years ago, I didn’t think anything other than the boxed scalloped potatoes I grew up with existed. After that, I figured making the real thing was too time consuming and, not to mention, laden with butter and cream.

Fortunately I couldn’t have been more wrong. Once I finally gave the homemade version a try, I found that not only are scalloped potatoes quick to put together, but they can definitely be part of a healthy, well-balanced meal.

Start by thinly slicing red or Yukon Gold potatoes — no need to peel — and sweet potatoes, then cook up a quick, thick, and velvety-smooth sauce made with a little butter, 2% milk, flour, parmesean cheese, and aromatic herbs and seasonings.

Arrange half of the potatoes in a non-stick sprayed baking dish, top with half the sauce, then repeat with the remaining potatoes and sauce. Casually arranging the sliced potatoes instead of layering them not only saves time, it also adds to the wonderfully rustic feel of the scalloped potato dish. Bake in a hot oven until the potatoes are golden brown and bubbly.

Couldn’t be simpler!

As if the creamy, ultra-comforting dish weren’t impressive enough, it’s also extremely versatile. Here are some of my favorite ways to change up this basic recipe:

• Add 1 1/2 cup chopped ham steak in with the potatoes
• Replace the parmesan cheese in the sauce with 1 cup shredded sharp cheddar cheese
• Use 1/2 teaspoon dried parsley and 1/4 teaspoon dried thyme instead of tarragon in the sauce

Scalloped potatoes are great any time of year, but they make a fantastic addiction to any holiday meal. Let me know if you give it a try this holiday season!