GARLIC PARMESAN CHEESY SCALLOPED POTATOES

GARLIC PARMESAN CHEESY SCALLOPED POTATOES

If you’ve ever had real home cooked cheesy scalloped potatoes, you know they’re hard to beat. I’ve taken that classic dish and added a garlic Parmesan flavor, as well as added 3 kinds of cheese. Trust me when I say, these will be your new favorite way to have potatoes!

You guys, I have never spent nearly half as long coming up with a recipe title, than I have for this post. I went back and forth on cheesy scalloped potatoes or potatoes au gratin. Which then led to a spiral of googling to try and figure out what the heck the difference between scalloped potatoes and potatoes au gratin is. My deduction? It’s still not very clear! Traditionally, scalloped potatoes are baked with no cheese, in a cream sauce, most often made with raw flour in the sauce that thickens up as it bakes… and potatoes au gratin are cheesy potatoes, but traditionally have a breadcrumb topping.  However, so many scalloped potatoes recipes have cheese in them, and not many au gratin recipes have the breadcrumbs. So confusing.

Ultra creamy and rich, these cheesy scalloped potatoes are full of great garlic Parmesan flavor. Velvety soft underneath, and perfectly crispy on top!

INGREDIENTS

• 1 1/4 lbs red potatoes, washed, but not peeled
• 1 1/4 lbs Yukon gold potatoes, washed, but not peeled
• 1 onion, sliced thinly
• 3 Tbsp butter
• 3 Tbsp all purpose flour
• 2 cloves garlic, minced
• 1 tsp dry mustard
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• salt and pepper, to taste
• 2 cups whole milk
• 1 cup cheddar cheese shredded
• 1/2 cup gruyere cheese shredded
• 1/4 cup Parmesan cheese grated
• fresh chives, for garnish
• fresh parsley, for garnish
• additional 1/4 cup cheddar cheese, shredded
• additional 1/4 cup gruyere cheese, shredded
• additional 2 Tbsp Parmesan cheese, grated

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside. 
2. Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside. 
3. Add butter to medium saucepan, and heat over MED heat. When butter is melted, add garlic and saute for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until no lumps remain. Whisk over MED heat until mixture is thick and coats the back of a spoon.
4. Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
5. Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce.
6. Sprinkle top of potatoes with gruyere, cheddar and Parmesan. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.
7. Remove foil and bake uncovered an additional 25-30 minutes. Potatoes should be tender and cheese melted. Broil on HIGH for a minute or two for extra browning and crispiness.

Sprinkle top with chives and parsley and serve.

Recipe Source:thechunkychef.com