Indulge in the epitome of comfort cuisine with our meticulously crafted Ultimate Scalloped Potatoes recipe. This culinary masterpiece transforms everyday ingredients into a symphony of flavors and textures that redefine the classic dish. Ideal for special occasions or as a decadent side, these potatoes promise a delightful blend of creamy richness and cheesy goodness, leaving an indelible mark on your culinary repertoire.
Ingredients: Gather your culinary essentials for this gastronomic adventure: 4 cups of thinly sliced Yukon Gold potatoes, 1/4 cup of unsalted butter, 1/4 cup of all-purpose flour, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and an optional 1/4 teaspoon of garlic powder for an extra layer of complexity. To ensure a velvety texture, include 2 1/2 cups of whole milk, paired with 2 cups of shredded sharp cheddar cheese to elevate the dish to new heights. Complete the ensemble with fresh parsley for a finishing touch that adds both vibrancy and flavor.
Instructions: Begin your culinary journey by preheating the oven to 350°F (175°C). In a medium saucepan, orchestrate the symphony of flavors by melting the butter and combining it with flour, salt, pepper, and the optional garlic powder, creating a luscious base. Gradually whisk in the whole milk until a smooth, thickened mixture emerges. The assembly process involves layering your sliced Yukon Gold potatoes in a greased 9×13-inch baking dish, alternating each layer with generous pours of the velvety milk mixture and shredded cheddar cheese. Cover the dish and initiate the baking process for 45 minutes, then unveil the masterpiece, allowing it to bake for an additional 25-30 minutes until the top achieves a golden brown perfection.
Customization and Tips: Turn this culinary creation into a personalized masterpiece by considering additional ingredients such as diced onions or ham for an extra layer of complexity. Tailor the dish to your unique palate by adjusting the seasonings, ensuring a harmonious blend of textures and flavors that will captivate even the most discerning of taste buds.
Conclusion: With its rich blend of ingredients and meticulous preparation, our Ultimate Scalloped Potatoes recipe transcends the ordinary, offering a gourmet experience that delights the senses. Whether served at a festive gathering or as a comforting side, these potatoes are destined to become a cherished staple in your culinary repertoire, earning rave reviews from family and friends alike. Elevate your dining experience with this culinary masterpiece and savor the symphony of flavors that unfold with each creamy, cheesy bite. Prepare to embark on a journey of culinary excellence, where every layer tells a story of indulgence and satisfaction.
Best Scalloped Potatoes
Ingredients:
- 4 cups thinly sliced potatoes (use a waxy variety like Yukon Gold)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 1/2 cups milk (whole milk works best)
- 2 cups shredded sharp cheddar cheese
- Chopped fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and garlic powder (if using) until well combined.
- Gradually whisk in the milk, making sure to eliminate any lumps. Continue cooking and stirring until the mixture thickens and comes to a gentle boil. Remove from heat.
- Layer half of the sliced potatoes in a greased 9×13-inch baking dish.
- Pour half of the milk mixture over the potatoes.
- Sprinkle half of the shredded cheese over the potatoes and milk mixture.
- Repeat the layers with the remaining potatoes, milk mixture, and cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 25-30 minutes or until the potatoes are tender and the top is golden brown and bubbly.
- Allow the scalloped potatoes to cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
