I don’t know about you, but I always thought this was a funny word when I was growing up. Scalloped. It didn’t seem like it belonged in a phrase when you were talking about food. When I first presented the idea to Andrew to make these, you would have thought I had five heads. “Scalloped Potatoes? What is that? Why is that a thing?” He was so confused. I knew then I wasn’t crazy when I was little. A few months went by and we never made them, but I decided to bring it up again recently. Same reaction. I just had to laugh.
Luckily, once they were made and consumed, everyone was a fan. I’m not sure why we don’t have this in our rotation to eat more often because it’s such a great side dish to have at any time of the year.
But for us, this is a must have dish for Easter.
Layers and layers of potatoes in a cream sauce topped with cheese. What is there not to love really?
I took this one a step further and layered the cheese in between the layers of potatoes and it was even better. I can’t wait to make this dish again and again.
*Tip: This is a large recipe for a crowd. If you are looking to make it for just your family, cut all ingredients in half and cook in a 2qt casserole dish instead of a 9×13 dish.
- 10 small potatoes (may use large - need 10 cups thinly sliced total)
- 6 tbsp unsalted butter + more for greasing
- 2/3 cup finely chopped sweet onion
- 3 cloves garlic, minced
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp nutmeg
- 2 1/2 cup milk
- 1/2 cup heavy cream
- 2 oz cream cheese, softened
- 3/4 cup shredded mozzarella cheese, divided
- 3/4 cup shredded cheddar cheese, divided
- 1 cup gouda cheese, shredded
- Preheat oven to 350 degrees.
- Grease 9x13 baking dish with butter.
- Cut potatoes very thin, about 1/8 inch with a knife or mandolin.
- Salt and pepper potatoes to taste.
- In a saucepan, melt 5 tablespoon butter.
- Add in onion and garlic and cook until translucent.
- Stir in flour, salt, pepper, and nutmeg.
- Whisk in milk, heavy cream, and cream cheese.
- Whisking constantly bring to a boil, then reduce heat to low until cream cheese is melted.
- In buttered dish, spread half the potatoes into the dish.
- Top with half the sauce, 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese
- Pour remaining sauce over.
- Cut remaining 1 tbsp butter into small pieces and dot on top of sauce.
- Top with remaining 1/2 cup mozzarella, 1/2 cup cheddar, and 1 cup gouda cheese.
- Cover with foil.
- Bake 30 mins
- Remove foil.
- Bake 45 more minutes or until potatoes are tender.
- Let stand 10 mins for the sauce to set.
ULTIMATE EASTER MENU!
Hosting Easter? Attending a get together and have no idea what to make? We’re here to make your life easier this year. We’ve teamed up with some other amazing bloggers to bring you the ultimate Easter menu. From the main dish to sides, from desserts to even drinks, we’ve got you covered with 25 delicious recipes! Look no further than right here.
Need even more ideas? Check out our All Things Easter board on Pinterest!