I love scalloped potatoes, but sort of hate making white sauce for them. While this recipe uses heavy cream, making white sauce uses copious amounts of butter, flour and milk or cream, so I feel like it more or less evens out in terms of fat/calories and being easy and even more delicious means doing it this way wins for me.
These are seriously so easy that there’s no need to save them for a special occasion 🙂 Plus, the sauce thickens to creamy deliciousness without adding flour, so they happen to be happily gluten free.
Cooking time will depend a bit on whether you are using a deeper square shaped 2 quart dish or a shallower rectangular shaped dish.
You will need:
- 4-5 medium/large potatoes
- 1/2 red onion, minced
- fresh ground pepper
- about 2 cups shredded cheddar cheese
- 1 cup (250mL) heavy cream
- about 1/2 tbsp butter
Pre-heat oven to 350F. Rub butter on a 2 quart baking dish. Finely mince about half of a large red onion, about 1/2 a cup and set aside. Grate about 2 cups of shredded cheese and set aside. Use a mandolin to slice potatoes very thin. I usually leave the skin on as because I hate peeling potatoes and like the skin anyway. This is pretty much the only reason I have a mandolin, and it’s TOTALLY worth it, even though I don’t do scalloped potatoes very often.
Layer two layers of potatoes into dish. Sprinkle with freshly ground black pepper, paprika, about 2 tbsp of minced red onion and a light sprinkle of shredded cheese. Continue layering potatoes, stopping every 2 layers to repeat onion, pepper and paprika. On the final layer, top generously with shredded cheddar cheese.
Drizzle 1 cup of heavy cream over potatoes, cover dish with foil, and bake in a 350F oven until potatoes are tender, 60-80 minutes depending on the size of your dish and the thickness of your potatoes. Broil to finish for a few minutes if a more crispy bubbly top is desired.