Creamy Scalloped Potatoes Recipe | Potatoes au Gratin | Potatoes Dauphinoise

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is lower in calories, while milk is more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories, while processed cheese is often cheaper.

Peel and thinly slice 3-4 medium-sized washed potatoes.

In a pan over medium flame, melt 2 tablespoons of butter.

Add 2 teaspoons of all-purpose flour to the melted butter and mix for a couple of minutes until the raw smell is gone.

Pour in 1 cup of milk and allow it to boil while stirring continuously.

Once boiling, lower the flame and add 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg; mix well.

Once the milk thickens, add 1/2 cup of cheddar cheese and mix until the cheese melts, creating the creamy cheese sauce.

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes.

In a glass roaster, pour a thin layer of the creamy sauce, then arrange a layer of sliced potatoes on top.

Add one thin sliced onion over the potatoes.

Spoon on another layer of the creamy sauce and spread it evenly.

Add another layer of sliced potatoes and pour the rest of the sauce on top, spreading it evenly.

Add one more layer of potatoes and sprinkle the rest of the cheddar cheese on top, garnishing with chopped chives.

Cover the dish with foil and bake for 45 minutes.

Remove the foil and bake for another 15 minutes to achieve a good roast on top.

Remove from the oven and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens