If you’ve never tried Scalloped Potatoes, prepare to have your world change and forget about all other forms of potatoes. Mashed potatoes, French fries, and baked potatoes have nothing on this decadent recipe.
Let’s Talk Potatoes
This classic dish is a holiday staple in many homes, and for a good reasons. Scalloped Potatoes, also called au gratin potatoes, are the perfect side dish to serve alongside ham for Easter, prime rib for Christmas and even turkey for Thanksgiving. This recipe has been a work in progress for a while. From trying whether Yukon gold potatoes or russet potatoes are best, to combining cheeses to find the best pairing, I’ve been working on perfecting my cheesy scalloped potatoes for almost a year now.
But, I can say with confidence that these Decadent Scalloped Potatoes are the best I’ve ever had! The combination of the creamy sauce, parmesan and gruyere cheese, with layered potatoes and white onions create the most decadent recipe out there.
Time to Get Cooking!
While this potato recipe can look detailed and complicated, as long as you follow the recipe you are set. Let’s start by preheating our oven and then spraying a casserole dish with non stick spray. Once the oven is preheated, we’re going to put the baking dish in there to warm up. Next, let’s work on the béchamel sauce. Béchamel sauce is a sauce traditionally made with milk and a white roux, a combination of flour and butter. Instead of milk or a heavy cream, we will be using coconut milk. Coconut milk is a great alternative to heavy cream and much healthier! Start by melting the butter into a pot over medium high heat, then stir in the coconut milk. Once that’s combined, we’re going to add gluten-free flour to thicken the sauce along with spices, such as black pepper, salt, paprika and thyme. Stir occasionally until the sauce has thickened, then add in the cheeses. This will thicken the cream sauce to give us the consistency that we want. Turn the heat from medium heat to low and set that to the side.
Now, it’s time for the potatoes! Start by peeling the russet potatoes, and then use a mandolin slicer to cut the potatoes. This not only ensures that each potato is the same thickness, but also makes the process much quicker. Set the sliced potatoes to the side and julienne the white onion next. Once these two things are done, remove the prepared baking dish from the oven and begin layering the potatoes. Cover the bottom of the dish with about 3-4 rows of layered potatoes, then add the spice, 1/4 cup of the julienned white onions, and a good layer of cheese. We’re going to repeat that for the next layer, and then pour half of the béchamel sauce over it. Add a layer of potatoes over the sauce and repeat the spice, onion and cheese process. For the last layer of our dish, we’re going to stop before sprinkling the cheese over the potatoes and onions. Instead, we’re going to pour the rest of the cheese sauce over our four layers of potato slices. Then, we’re going to top the dish with the rest of our gruyere and parmesan cheese. Before popping your potatoes in the oven, add sliced squares of butter on top of the cheese and cover with aluminum foil. We’re going to bake our potatoes for 90 minutes before removing the foil and baking for another 15 minutes. Finally, boil on high for fives to ensure the cheese on top is crispy on the edges and golden brown. Then, all that’s left to do is top with parsley and serve warm!
Scalloped PotatoesCourse: DinnerDifficulty: Medium
- For the Béchamel Sauce
1/4 cup unsalted butter
1 can coconut milk
3 tablespoons gluten-free flour
1 tablespoon paprika
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons thyme
1/2 cup gruyere cheese
1/2 cup parmesan cheese
- For the Potatoes
5 russet potatoes, peeled and cut 1/4″ thick
1 cup white onions, julienned
4 tablespoons paprika
4 teaspoons salt
4 teaspoons black pepper
4 teaspoons thyme
1 cup gruyere cheese
1 cup parmesan cheese
1/4 cup unsalted butter, cut into squares
2 teaspoons of fresh parsley, for garnish
- For the Béchamel Sauce
- Heat your butter in a large pot over medium heat
- Once melted, add one can of coconut milk
- Then, stir in the the gluten-free flour and seasonings
- Bring to a boil, stirring consistency until thickened, about 2 minutes
- Next, fold in the gruyere and parmesan cheese
- Stir until smooth, then reduce heat to low
- For the Potatoes
- Preheat your oven to 350 degrees Fahrenheit and spray a 9″ by 9″ baking dish with nonstick spray
- Once the oven is preheated, place your baking dish in the oven to warm up until you’re ready to layer your potatoes
- Then, peel and slice your russet potatoes, and set them to the side
- Next, julienne your white onion and set to the side
- Once the sauce is done, remove the baking dish and begin layering the potatoes
- After the first layer of potatoes is down, add 1/4 cup white onions and season with 1 tablespoon paprika, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon thyme
- Then, add 1/4 cup parmesan cheese and 1/4 cup gruyere cheese
- Repeat for the next layer, then pour half of the béchamel sauce over the two layers of potatoes
- Add two more layers of potatoes, repeating the process but saving the last 1/4 cup cup of parmesan and gruyere cheese until the end
- Pour the rest of the béchamel sauce over the last layer of potatoes and top with the cheeses
- Then, place your butter squares around the baking dish
- Cover with aluminum foil, and bake for 90 minutes
- Remove the aluminum, bake for another 15 minutes until the cheese is bubbling, and then broil on high for 5 minutes until golden brown
- Allow to cool for 15 minutes then top with fresh parsley
It really doesn’t get better than this Decadent Scalloped Potato recipe. The potatoes are tender, layered with delicious flavors, and smothered in a mouth-watering sauce. So, what do you serve alongside these potatoes? While I could eat these potatoes on their own all day every day, I like to serve them for special occasions. While Thanksgiving is usually reserved for mashed potatoes, these scalloped potatoes are a great side dish for Christmas or Easter!
So, how do you store these scalloped potatoes? If there are any leftovers, you can add them to a Tupperware and refrigerate for up to five days. Warm them up by placing them in the microwave with a splash of milk and a handful of cheese. Unfortunately, these can’t be placed in the freezer as thawing them causes them to essentially turn into mashed potatoes. But, trust me when I say that I doubt you’ll have leftovers. This recipe yields 10 servings and is the perfect amount for a gathering of 4-10 people.