This Pan of Scalloped Potatoes Changed My Easter Menu

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino can be less expensive and adds a similar flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is often cheaper and can be used in place of butter.

Peel the russet potatoes, removing any bruises or eyes, and place them in a bowl of water to prevent discoloration.

Slice the potatoes using a mandolin to about 1/8 inch thick, placing them back into the bowl of cold water as you go to stop browning and rinse off surface starch.

Layer the sliced potatoes in the baking dish to check the volume before making the sauce.

In a saucepan, melt 3 tablespoons of butter over medium heat, then whisk in 3 tablespoons of all-purpose flour and cook for about a minute.

Slowly add milk to the roux, splash by splash, whisking continuously to avoid lumps until all the milk is incorporated.

Whisk in 1/2 cup of heavy cream, continuing to whisk until the sauce is thick and glossy.

Season the sauce with 3-4 cloves of minced garlic, 1 tablespoon of SPG, and a little smoked paprika for color.

Add a handful of sharp cheddar cheese (about 1/2 to 1 cup) to the sauce, mixing until melted and combined.

Drain the sliced potatoes and pat them dry with a paper towel to remove excess water.

Layer half of the potatoes in the baking dish, pour half of the sauce over them, and shake the pan to help the sauce settle through the layers.

Repeat with the remaining potatoes and sauce, spreading the sauce to cover all the potatoes.

Cover the baking dish with aluminum foil and bake at 350°F for 45 minutes.

Remove the foil and bake uncovered for an additional 25-30 minutes until the top is golden and the edges are bubbling.

Once baked, add a solid layer of Parmesan cheese on top, then broil for a couple of minutes until golden and blistered.

Let the dish rest for at least 10 minutes before slicing to allow the sauce to set.

Garnish with chopped chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens