Scalloped Red Potatoes
Thinly sliced red potatoes and sweet onion are layered with a smooth, richly seasoned cheddar-Parmesan sauce, then baked until the potatoes become tender and the sauce is hot and bubbling. A brief resting period allows the creamy layers to settle before serving.
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Ingredients
- 2 cups 2% milk
- 1/2 teaspoon dried thyme
- 2/3 cup Parmesan cheese freshly grated
- 1 1/2 pounds red potatoes cut into 1/8-inch-thick slices
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 1/4 cups sharp or extra-sharp cheddar cheese shredded
- 3/4 cup sweet yellow onion chopped
- 1 teaspoon dried parsley
- 1/2 teaspoon fine salt
- 3 tablespoons all-purpose flour
- 1/8 teaspoon ground paprika
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C). If necessary, slice the red potatoes into uniform 1/8-inch-thick rounds and finely chop the sweet yellow onion. Shred the cheddar and Parmesan cheeses if they have not already been prepared.
- Place a medium saucepan over medium heat and melt the butter until it begins to bubble gently.
- Add the flour, dried parsley, garlic powder, dried thyme, salt, paprika, and black pepper to the melted butter. Stir continuously until thoroughly combined, then cook the mixture for approximately 1 minute, keeping it moving so the roux bubbles without browning.
- Reduce the heat to low. Gradually pour the milk into the roux while stirring constantly to maintain a smooth consistency and prevent lumps from forming.
- After all the milk has been incorporated, return the heat to medium and bring the mixture to a gentle simmer. Continue stirring until the sauce thickens, approximately 1 minute.
- Remove the saucepan from the heat. Add the shredded cheddar and grated Parmesan, stirring until both cheeses have melted completely and the sauce is thick, smooth, and evenly blended.
- Lightly coat a 9 × 13-inch baking dish with butter or cooking spray.
- Spread half of the sliced red potatoes across the bottom of the prepared dish in an even layer. Distribute all of the chopped onion over the potatoes.
- Pour approximately half of the cheese sauce over the potato-and-onion layer, spreading it evenly so the vegetables are well coated.
- Arrange the remaining potato slices over the first layer. Pour the rest of the cheese sauce across the top, ensuring the potatoes are thoroughly covered.
- Bake in the preheated oven for 45–55 minutes, or until the sauce is bubbling and the potato slices are tender when pierced with a fork.
- For a more deeply browned, bubbling surface, broil the dish for an additional 2 minutes at the end of baking, watching it closely to prevent scorching.
- Allow the scalloped potatoes to rest for approximately 10 minutes before serving so the sauce can settle slightly and the layers are easier to portion.
Notes
- Freshly grated cheddar and Parmesan melt more smoothly into the sauce than many pre-shredded varieties.
- Keep the roux moving continuously while it cooks to prevent it from browning.
- Make certain the potato slices are thoroughly coated with cheese sauce before baking so they remain moist as they cook.