No dinner is complete without some delicious cheesy scalloped potatoes!
I find when I post recipes, especially main courses, I am terrible about pairing side dishes to go with them. It is not like we just eat a main course at home, but often we resort to rice and perhaps frozen veggies (beans, canned beans, corn, you name it,) as our sides. I am often too busy in the kitchen focusing on the main dish recipe for the blog that I slack on the other necessities (that being the side dish in this case.) Then there are those days where I am focusing on making side dishes and before you know it, we are eating that meal as a main course! Sigh, I just cannot seem to balance at times.
But let’s be real, who would not want to eat these cheesy scalloped potatoes as a meal?! My sister had the chance to eat the last serving when she visited, and you could tell she was having a hard time sharing with my daughter. I did not want to let onto the fact that I had already made this meal twice before she visited… That being said, she was so impressed with the meal (bragging rights!) and I will not be surprised if she requests these for Christmas. I could eat them for breakfast no problem (actually, I already have so there are no lies here.)
Given that the next major holiday for Canadians is Christmas, I don’t mind whipping up these cheesy scalloped potatoes to keep me sated 🙂 This gives me time to focus on baked good (woohoo, Christmas cookies!) and getting my Christmas shopping done (I am actually behind this year as I usually have some main gifts out of the way by now.) You would think with my daughter being in school that I would have more time to do things, but if anything I feel as though I have less time! Plus, I kind of miss cooking with her so I try to save some baking recipes for the weekend 🙂
20 minPrep Time
1 hr, 20 Cook Time
1 hr, 40 Total Time
- 4 cups thinly sliced potatoes (about 3 lbs potatoes)
- 3/8 cup butter
- 3/8 cup all-purpose flour
- 2 cups milk
- 1 cup heavy whipping cream
- Salt and pepper
- 1/4 tsp. cayenne pepper
- 1 tsp. dried oregano
- 3 garlic cloves, minced
- 1 tbsp. coarse mustard (optional)
- 2 cups grated cheddar cheese + 1 cup for topping
- *using a mandolin ensures very thin and even potatoes!
- Heat a medium-sized pot over medium heat. Add in butter, waiting until it melts and is bubbling before adding flour. Whisk very frequently for about 5 minutes, or until the roux has deepened in colour. Add garlic in the last minute and cook until aromatic.
- In a separate bowl, mix together the milk, cream, salt, pepper, cayenne, oregano, and mustard if using. Pour into roux, whisking constantly. Bring to a boil and add 2 cups of cheese. Stir until melted and blended. Remove from heat.
- Preheat oven to 350F. Grease a 9x13 inch baking dish.
- Place in enough potatoes to cover the bottom. Add some sauce. Repeat again until no potatoes or sauce remains (I save a bit extra sauce to pour over the top potatoes for extra coverage and creaminess.) Top with remaining cheese.
- Bake for 1 hour 10 minutes, uncovered until potatoes are soft and top is nice and crispy!
(Adapted from Food.com)
If my mentions of Christmas were not bringing up shock and worry, our town is holding their Christmas parade this weekend! Talking with another mom from school we came to the consensus that they probably moved the parade up a weekend because of how cold our winter was last year. I am not kidding when I say the entire month of February was a cold warning (cheesy scalloped potatoes would probably have made everything better)… And to think I picked this year as my “do not miss walking the dog once” New Year resolution! Now I bet we will have a mild winter when I switch resolutions (don’t worry, Rex, we will keep the walks up!)