Easiest Scalloped Potatoes

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By Corinne

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
  • paprika
  • 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.

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Buttermilk Scalloped Potatoes with Rosemary and Sweet Potato

By Julie

Serves 4-6

Time: 60-80min.  20 min prep, 40-60 min bake.

Sometimes you change out a few ingredients, randomly, and it turns into something amazing.  That’s what happened tonight with my scalloped potatoes.  I had some buttermilk leftover from a chocolate cake that I made and some fresh rosemary that needed to be used up.  So I decided to make scalloped potatoes to go with our ham dinner.  Good decision right?  Except then after prepping the white sauce I discovered that I only had 4 potatoes, not good when you’re making dinner for 4 and company is coming imminently.  I did have 2 sweet potatoes though, so I though, meh, how bad can it be?  It wasn’t bad.  It was amazing.

You Will Need

  • 1/4 cup of butter
  • 1/4 cup flour
  • 4 garlic cloves – minced
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 1 tbsp fresh rosemary
  • 2 1/2 cups buttermilk
  • 1 medium onion – halved and sliced
  • 4 med-large potatoes – very thinly sliced
  • 2 small sweet potatoes – a litrtle thicker than the potatoes

Prepare The White Sauce

Melt butter in sauce pan over medium heat.  Add garlic and cook for 1 min, then add salt, pepper, rosemary and flour.  Whisk in buttermilk slowly, incorporating it into the flour and butter mixture.  Bring to a boil and reduce to simmer until thickened, about 3 minutes.  Remove from heat.

Prepare The Potatoes

Preheat oven to 350f. Place a layer of potatoes in an 8×8 baking dish.  Top with half of the onion and cover with a layer of sweet potato. Finish with a layer of onion and then a layer of potato.  Pour the white sauce over top and cover tightly with foil. Bake for 40-60 min or until potatoes are tender.  The thicker your potatoes the longer it takes to cook.  Sweet potatoes will cook faster than the regular potatoes so make sure both are tender before serving.