The classic Midwestern meal is made up of meat and potatoes. Because of that, people have come up with a ton of ways to fix these little Idaho tubers. You can mash them, bake them, slice and fry them, or place them in a casserole dish with some other ingredients. Since you can add a lot of other ingredients into casseroles, they have become ideal dishes for feeding families and taking to group potlucks.
Finding a dish that everyone in a family or at a party will like can be a challenge, and nobody likes taking food to a function and finding out that the dish was unpopular. By combining potatoes and cheese, this cheesy scalloped potato casserole is guaranteed to be a hit at the next get-together and put a smile on everyone's faces. Be sure to check out the recipe below.
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Cooktop Cove
Scalloped potatoes casserole
6-8
20 minutes
1 hour 5 minutes
1 hour and 40 minutes
2 pounds Yukon gold potatoes, peeled and thinly sliced 1/8"
1 onion, thinly sliced
4 tablespoons butter
2½ cups milk
6 cloves garlic, minced
½ tablespoon thyme, picked and chopped
1½ cups Parmesan cheese grated
¼ cup flour
1 tablespoon olive oil
1½ teaspoon salt
Pepper to taste
Put a sauce pot on medium heat and add in butter. Gently sauté garlic and onions until tender. Then add in thyme, and allow to cook for another minute.
Keeping heat on medium, slowly add in flour. Stir continuously for 4-5 minutes, allowing roux to cook.
Slowly whisk in milk and allow to slightly thicken on low heat for 5-10 minutes. Be sure to stir frequently to avoid the bottom from burning.
Coat the bottom of a baking dish with olive oil. Layer half of the potatoes, and season with salt and pepper. Then, layer half the sauce and half the cheese. Layer the remaining potatoes and repeat, with cheese being the last layer on top.
Bake at 375°F for 1 hour and 5 minutes, or until potatoes are tender.
Allow to rest for 15 minutes before serving.
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