I love potatoes and really, who doesn’t? I have never made scalloped potatoes until making these crazy good scalloped potatoes for fear of messing something seemingly intimidating up. The biggest mess up for me could have been slicing the tip of one of my fingers off with the mandolin needed to make these potato slices amazingly thin. I did this about 12 years ago with a mandolin during a dinner prep and it was horrific. Needless to say, I ended up at the emergency room with some serious pain and ghosting pain that lasted until just about 2 years ago. Please use your mandolin so carefully to get the perfectly thin slices. These crazy good scalloped potatoes are undoubtedly crazy good! Enjoy!
Crazy Good Scalloped Potatoes
Ingredients
- 4 – 5 lbs Yukon gold potatoes
- 3 Tbs butter
- 1 Tbs Tastefully Simple’s Onion Onion
- 1 Tbs Tastefully Simple’s Garlic Garlic
- 3 Tbs flour
- 1 cup chicken broth
- 2 cups of whole milk
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp Tastefully Simple’s Rustic Herb
- 1 1/2 cups sharp cheddar
- 1/2 cup parmesan
Prepare
1.First, Peel your potatoes and slide them about 1/8 inch. What I mean is, slice them thin. 🙂
2. Outside of the cheeses, put your butter and flour in a saucepan. Cook for two minutes or so. You do that to cook out the flour taste. Then you will want to add all the other ingredients (again, except for the cheeses). Cook till it thickens wisking all the while.
3. Next, grease up a baking dish, I like to use Baker’s Joy.
4. Put half of the potatoes on the dish.
5. Pour half of the cream sauce over the top.
6. Now, add 1 cup of the cheddar and the 1/2 cup of parmesan.
7. Add the rest of the potatoes, then rest of the sauce, and the rest of the cheese if topping with it.
8. Finally, bake in a preheated 400° oven for 30 minutes covered with foil then remove the foil and cook for another 25 – 30 minutes or until it looks crispy and golden on the top layer
