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.
Course Side Dish
Prep Time 15 minutesmins
Cook Time 1 hourhr20 minutesmins
Total Time 1 hourhr35 minutesmins
Servings 6
Author Sparkle Markets
Ingredients
6-7medium Russet potatoes (about 3 lbs.)peeled and thinly sliced into 1/8-inch thick rounds
1onioncut into slices
Sauce
2tbspbutter
1/4cupall purpose flour
1 1/2cupshalf and half
2cupsshredded cheddar cheese
1/2tspgarlic powder
1/4tsponion powder
3/4tspsalt
1/2tspfreshly ground black pepper
Topping
3/4cupshredded Gruyere or Swiss cheese(or sub more sharp cheddar)
1/2cupgrated parmesan cheese
1/2tsppaprika
Instructions
Start by preheating the oven to 375ยบ. 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.