The scalloped potatoes recipe is one of the American traditional cuisines that have no boundary in the cooking pattern. Folks always have liked variations and today I am not going to leave you hard time beating everything to bring them crispy creamy flavor.
In our today’s scalloped potatoes recipe, we are going to use 3 different kinds of cheese, garlic, spices, and herbs for a wonderful taste that is pretty easy to cook and easy to understand as well.
Folks have used no cheese or creamy sausage but here it is kind of modern times cooking, you see. I have made scalloped potatoes recipe for a lot of times but this one is really amazing.
Not sure from how I met this but in my early cooking days I have to Google it from somewhere. I like the garlic parmesan flavor with this scalloped potatoes recipe and I am sure anyone who is going to make this would love it, for sure!!
The uses of two different potatoes are very necessary while making this dish and thinly sliced potatoes become crispier and tasty. It is a good idea to use the unpeel potatoes because while baking the dish it enhances the crispiness of the recipe.
Scalloped potatoes recipe
- Course Side Dish
- Cuisine American
Velvety underneath, ultra creamy rich taste or lighter crispy on top are some of the words that may not be sufficient to explain the taste of scalloped potatoes recipe. One of the best potatoes recipes mostly like to cook as a side dish. It comes from American cuisine and it taste has reached out to across the globe now.
- 1 1/4 lbs or 500 gram red potatoes thin sliced
- 1 1/4 lbs or 500 gram gold potatoes thin sliced
- 1/4 cup of all purpose flour
- 1/4 cup of butter
- 1 teaspoon dry mustard
- 1 medium sized onion thin sliced
- 2 cloves of garlic minced
- 1/2 teaspoon of paprika powder
- A pinch of dried thyme
- 2 cup of whole milk
- A cup + 4 tablespoon of shredded cheddar cheese
- 4 + 2 tablespoon of shredded parmesan cheese
- 4 + 4 tablespoon of shredded gruyere cheese
- Black pepper to taste
- Salt to taste
Preheat the oven to 400 degree. Take a 2 quart dish and butter it then set aside for further use. In the meantime ready all the ingredients. Sliced both the potatoes and shift this to a bowl for further use.
On medium flame heat a medium size saucepan and add butter and wait till it melts completely. Add garlic and sauté for 30-40 seconds or till the raw smell goes out of it. Add all purpose flour and mix it nicely using a spatula.
This is the time to add milk slowly while mixing it continuously so no lumps can be formed during the process. On medium flame whisk it gently until you find a thick consistency.
Take the saucepan off the flame then add the thyme, mustard, paprika powder, pepper, cheese and salt. Mix it well.
Shift the sliced potatoes and onion to the prepared casserole dish. Use half of the potatoes and onions to layer the casserole dish. Use cheese to cover the potatoes and onion by forming another layer above them. Repeat the same with remaining potatoes and onion and cheese sauce.
Now layer the reserved extra cheese over everything. Spray some cooking spray then cover it using a foil paper. Place the casserole dish on a baking sheet then let it bake for next 1 hour.
After one complete hour of baking uncovered the dish and bake it openly for next 25 to 30 minutes. You will soon notice the potatoes become soft and tender and all the cheese melted and mix completely.
Now, at the end of stage take the flame to very high to maintain the crispiness and brownness of the recipe for 2 minutes. Turn off the flame and garnish with fresh chopped parsley.