I can’t believe I’m saying this, but I’ve never made scalloped potatoes before today. Maybe that’s not that weird for most, but growing up my mother made them at least a few a month, and they’re one of my favorite side dishes. I wish I had my mother’s recipe, but she didn’t include that one in the family recipe book. (Also, apparently I’m too lazy to call her…) So, in what is generally an aberration for me, the girl who loves following recipes, I sort of winged it. Therefore, if there is a “correct” way to make scalloped potatoes, this probably isn’t it.
The potatoes turned out just how I like them thought luckily! Creamy, with a little bit of sauce. Cheesy and flavorful! And an easy complement to most main courses. What more could you ask for?
- 2 tbsp butter, divided
- 1 medium onion, halved & sliced
- 3/4 cup stock (chicken, turkey, vegetable)
- 1/2 cup milk
- Black pepper
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp flour
- 3 medium Russet potatoes, peeled & thinly sliced
- 6oz Pecorino cheese, shredded
- Preheat the oven to 375 degrees.
- In a medium-sized pan, melt 1 tbsp of butter over medium heat.
- Once the butter has melted, add the the onions. Stir to coat in the butter. Top with a few turns of fresh ground black pepper.
- Saute the onions over the medium heat, stirring occasionally to prevent sticking. Cook until they are just beginning to brown, roughly 15 minutes.
- Meanwhile, combine milk, stock, paprika, salt, and remaining 1 tbsp of butter in a small saucepan. Bring to a very low simmer.
- Whisk the flour into the liquid mixture. Add the flour very slowly and whisk vigorously and continuously.
- Allow to simmer until the liquid has thickened slightly, and reduced by roughly half. This will take ~10 minutes.
- Butter the bottom an oven-safe dish. Then place half of the sliced potatoes in the dish. Top with all of the sauteed onions. Next, layer half of the cheese. Follow this with the remaining potatoes. Pour the liquid evenly over top of everything. Lastly, top of the dish with the remaining cheese.
- Cover tightly and place into the oven. After 45 minutes, remove the lid/foil. Bake uncovered for an additional 15-20 minutes.