Scalloped Potatoes

There is nothing more comforting to enjoy on a cold evening than a main course of roast chicken, ham or pork, or simply grilled fish accompanied by rich Scalloped Potatoes. This recipe is inspired by my Mother, who, as a Brit, knows her cheese sauces from top to bottom. With the addition of sauteed sweet onions, this dish has an extra touch of flavor, making it the perfect side for any evening dinner. It is absolutely an option to leave the skin on or peel it off of the potatoes, but I find the skin to add much flavor and texture, and contains most of the vitamins. I always double the recipe, as there is nothing better than leftover potatoes the morning after. 

Ingredients

Basic Ingredients:

3 Tablespoons butter

1 Tablespoon olive oil

1 1/2 large sweet white onion, thinly sliced

4 cloves of garlic, finely minced

4 cups thinly sliced baby white or red potatoes (skin on, optional), poached in salted water for 5 minutes, drained and cooled

Cheese Sauce:

4 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon ground black or white pepper

1/2 teaspoon ground nutmeg

1 1/2-2 cups milk

1/2 cup grated sharp Cheddar cheese and 1/2 cup white English Cheddar (or preferred)

1/2 cup grated Parmesan cheese

2 sprigs of thyme leaves, minced, or 1 Tablespoon of dried thyme

Preparation  

Saute the sliced onions in the butter and olive oil over medium heat until they are lucid, approximately 5 to 8 minutes. Stir in the garlic and saute for an additional 3 minutes, cautioning the garlic not to burn.

For the Cheese Sauce: begin by making a roux by melting the butter and then whisk in the flour until incorporated and forms a thin paste. Whisk in the salt and pepper, nutmeg and milk.When combined, add in the Cheddar and white English Cheddar cheese and whisk until the cheese has completely melted. 

Spray a large casserole dish with nonstick spray. Cover the bottom with a small coat of the Cheese Sauce. Layer with slices of potatoes, slightly overlapping. Top with a portion of the sauteed onions, followed by an additional serving of the cheese sauce. Continue layering.When layers have reached the edge of the dish top with the grated Parmesan cheese and sprinkle with thyme.

Bake at 375 degrees, uncovered, for approximately 45 minutes and serve.

(I recommend baking the casserole dish on a large cooking tray, as the cheese tends to boil over.)

Bon Appetit!