Fancy Scalloped Potatoes
Megan is in the Sparkle Eats Kitchen getting you ready for Easter. Whether you have ham, lamb or beef for Easter, the perfect accompaniment is scalloped potatoes. Making a simple change, arranging the potatoes a little differently, makes this dish look totally different. If you choose to make this after Easter, feel free to add some ham to use up any leftovers.
Let’s get started with our ingredients. You’ll need about 6-7 medium Russet potatoes that are peeled and thinly sliced in rounds, and one onion, also cut into slices.
For the sauce, you’ll need two tablespoons of butter, a fourth of a cup of all purpose flour, one and a half cups of half and half, two cups of shredded cheddar cheese, half a teaspoon of garlic powder, a fourth of a teaspoon of onion powder, three-fourths of a teaspoon of salt and half a teaspoon of freshly ground black pepper.
And then for the topping, you’ll need three-fourths of a cup of shredded Gruyere or Swiss cheese (or you can sub for more sharp cheddar cheese), half of a cup of grated parmesan cheese and half of a teaspoon of paprika.
Start by preheating the oven to 375º. Spray a 2 quart square baking dish (or an 8×12 is good) with nonstick cooking spray and place sliced potatoes vertically in three tight slanted rows. Add in onion slices in between potatoes and overtop if you have any left.
For the sauce: melt butter and place over medium heat in a saucepan. Whisk in flour and then slowly add half and half, whisking away any lumps. Bring mixture to a simmer and let it thicken. Turn heat to low and stir in Cheddar cheese, garlic powder, onion powder, salt and pepper. Pour sauce over potatoes, cover with foil and bake for 45 minutes.
After cooking, remove foil and sprinkle the Gruyere, Parmesan and paprika overtop. Return to the oven and bake for 30 to 45 more minutes or until potatoes are cooked through and golden brown.
Watch how to make Fancy Scalloped Potatoes on YouTube >>
Fancy Scalloped Potatoes
Ingredients
- 6-7 medium Russet potatoes (about 3 lbs.) peeled and thinly sliced into 1/8-inch thick rounds
- 1 onion cut into slices
Sauce
- 2 tbsp butter
- 1/4 cup all purpose flour
- 1 1/2 cups half and half
- 2 cups shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
Topping
- 3/4 cup shredded Gruyere or Swiss cheese (or sub more sharp cheddar)
- 1/2 cup grated parmesan cheese
- 1/2 tsp paprika
Instructions
- Start by preheating the oven to 375º. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray and place sliced potatoes vertically in three tight slanted rows. Add in onion slices in between potatoes and overtop if you have any left.
Sauce
- Melt butter and place over medium heat in a saucepan. Whisk in flour and then slowly add half and half, whisking away any lumps. Bring mixture to a simmer and let it thicken. Turn heat to low and stir in Cheddar cheese, garlic powder, onion powder, salt and pepper. Pour sauce over potatoes, cover with foil and bake for 45 minutes.
Topping
- After cooking, remove foil and sprinkle the Gruyere, Parmesan and paprika overtop. Return to the oven and bake for 30 to 45 more minutes or until potatoes are cooked through and golden brown.
