Scalloped Potatoes
Cheesy, ooey, and gooey scalloped potatoes are such a perfect side dish for any entrée. Super easy to make, you’ll wonder why you’ve been buying the boxed version all this time.
Scalloped Potatoes
Cheesy, ooey, and gooey scalloped potatoes are such a perfect side dish for any entrée.
Equipment
- Cast Iron Pan or Baking Dish
Ingredients
- 2 lbs Yukon potatoes peeled and sliced into ¼" slices
- ½ yellow onion finely diced
- 3 cloves of garlic grated
- 2 cups cheddar cheese
- 3 tbsp chives minced
- 2 tbsp butter
- 2 tbsp flour
- 1½ cup heavy cream
- 1 tbsp cajun seasoning
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp cayenne powder
- 1 tsp pepper
Instructions
- Soak your sliced potatoes in a bowl of cold water until its time to season them.
- To a skillet on medium high heat, add in butter and flour. Cook for one minute or until roux is golden.
- Add in onion and cook until translucent. Follow with garlic and lower heat to medium once fragrant.
- Add in heavy cream and whisk until smooth. Once sauce is thickened, add in half of the cheddar cheese and half of all seasonings.
- Remove from heat and add in half of the chives to sauce.
- Drain your potatoes and season with remaining seasonings once potatoes are dry. Toss until evenly coated.
- Place your potatoes standing up in the cast iron pan and top with cheese sauce.
- Bake at 350℉ for 90 minutes covered or until potatoes are fork tender and top is golden brown. (Remove foil for last 20 minutes and add remaining cheese and
- Allow to cool for 10 minutes and serve topped with chives
