Scalloped Potatoes (aka Dauphinoise Potatoes as they are known in the UK) is versatile comfort food for colder seasons. It can be made ahead, served as a side or main course. The potatoes are layered with a creamy, cheesy sauce with a crunch on top. No need to peel the potatoes, but be sure to scrub them thoroughly.
Comforting Scalloped Potatoes
- 2 lbs. potatoes sliced thin with a mandoline
- 3 tbsp. unsalted butter
- 2 tbsp. unbleached flour
- 2 cups milk
- 1/4 tsp. nutmeg freshly grated
- 1 pinch black pepper, freshly ground
- 1 pinch salt
- 2 1/2 cups cheddar cheese grated
- 1/4 cup parmesan grated
- 2 tbsp. parsley chopped
- Preheat oven to 350F and prepare a shallow oven dish. A shallow dish will allow the potatoes to take less time to cook and you will ensure that all are cooked evenly. Slicing potatoes very thin will also help you lessen the cooking time.
- Melt the butter in a small saucepan over medium heat, then add the flour and mix until it forms a smooth paste.
- Slowly add in the milk quickly whisking until smooth and no lumps remain. Keep whisking the milk until thickened.
- Add the nutmeg, pepper and salt. Mix 2 cups of the cheddar and 2 tbsp. of Parmesan and stir until melted into the sauce.
- Layer half of the potatoes slices in the oven dish and pour on half the cheese sauce.
- Layer the remaining potato slices and top with the remaining cheese sauce and sprinkle on the rest of the cheeses.
- Cover the potatoes with foil and bake in the preheated oven for 1 hour.
- Remove the tin foil and bake for another 25 minutes until the potatoes are thoroughly cooked and the cheese is golden.
- Top with the chopped parsley and serve.