Creamy scalloped potatoes, also known as Potato Gratin or Gratin is the perfect way to warm up on a cold, gloomy day. At least for me. And they’re creamy, cheesy and garlicky…What more could you wish for from potatoes?
Tips and tricks for the Creamy Scalloped Potatoes:
-Choose similar-sized potatoes for a nice looking dish and for an even cooking time. Also, go for small or medium potatoes.
-Try to slice the potatoes as similar as possible.
-Don’t be afraid to overcook the potatoes. When they slightly cool down, the cheese will make them stick together and you’ll be able to cut them with a knife to serve them.
-Before putting the potatoes in the baking dish, throw them in the pan with the cheese mix and cook them for 5 minutes. This will save you some of the baking time!
-Use a non-stick oven proof dish for baking the potatoes.
-When you put the potatoes in the oven, cover them with tin foil for the first to save some of the cooking time and avoid the cheese crust from burning.
Creamy Scalloped Potatoes
- 5-6 potatoes medium or small
- 2 tbsp butter
- 3 tbsp flour
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 1 small onion chopped
- 1½ cups full fat milk
- ½ cup grated cheddar or other similar cheese you like
- In a large saucepan, melt the butter. Add the flour, salt and pepper and stir continuously. Add the milk and bring to a boil.
- When the mixture is boiling, remove from heat, add in the cheddar and mix together. Then add the onion and the sliced potatoes in the pan let them sit in the pan for 5 mins.
- Place the potatoes and cheese mix in an oven proof dish, layering the potatoes and topping them with the mix. Repeat untill you finish all the potatoes and the cheesy mixture, then top with grated cheese.
- Place in the pre-heated oven at 180°C, cover the baking dish with tin foil for 30 minutes and bake. After 30 minutes, remove tin foil and bake for 20 more minutes or until the potatoes are cooked and the cheese has formed a crust.