At our house, a fan favorite side to any meal has to be scalloped potatoes. It’s like crazy chaos when these potatoes show up at the dinner table. In fact, I can’t believe how fast they disappear. My t-rex family, suddenly forgets about meat, and devours these addictive potatoes. My mom would often serve scalloped potatoes with her famous cajun meatloaf.Childhood classics are the best! I know, you are asking, “where’s the cajun meatloaf recipe?” Someday I will share…I promise; but for now back to potatoes. I tried to lighten these bad boys up a little by using skim milk, no heavy cream here. Mom’s secret was the extra sharp cheddar so I never skimp or substitute the extra sharp cheddar. Go ahead and watch how fast they disappear!
Comforting, classic scalloped potatoes, made with a lightened up version of white sauce. Mozzarella and extra sharp cheddar are blended in to perfection!
- 3 tablespoons butter
- 1 small yellow onion peeled and diced
- 2 teaspoons garlic minced
- 5 tablespoons all-purpose flour
- 2 cups chicken stock or vegetable stock
- 2 cups milk I used skim milk
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1/2 cup freshly-grated mozzarella
- 5 pounds Potatoes (I used Russet) sliced into 1/8-inch rounds (and peeled beforehand, if desired)
- 1 1/2 cups freshly-grated extra sharp cheddar cheese divided
Preheat oven to 400°F.
Melt butter in a large pan over medium heat. Add onion, and saute for 5 minutes until translucent in color. Add garlic and saute for an additional 1 minute. Add the flour, stir and saute for an additional 1-minute. Pour in the stock, and whisk until combined. Slowly add the milk and continue to whisk until smooth. Add the salt, pepper, and 1 teaspoon thyme. Cook for an additional 1-2 minutes until the sauce thickens. Remove the pan from the heat and add the mozzaralla to the white sauce. Whisk until combined. Set aside.
With non-stick cooking spray, generously grease a 9 x 13-inch baking pan. Add half of the sliced potatoes the the bottom of the pan. Top evenly with half of the white sauce, then sprinkle evenly with 1 cup of the shredded cheddar cheese. Top with the remaining potatoes, evenly pour the remaining half of the white sauce, and the cheddar cheese.
Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 25-30 minutes, or until the sauce is bubbly and the potatoes lightly browned on the top.