One of the most comforting side dishes and great any time of the year. My easy-made from scratch old fashioned Scalloped Potatoes recipe has many steps, but really, the recipe is uncomplicated and worth the wait.
Scalloped Potatoes for Two
A potluck favorite scalloped potatoes recipe scaled down for two.
Ingredients
- 1 large russet potato,sliced ⅛ inch thick
- 2 thin slices of onions, halved
- 1 garlic clove (crushed)
- 1 tablespoon all-purpose flour
- ½ cup milk
- ⅛ teaspoon ground black pepper
- ½ cup grated cheddar cheese
- ⅓ cup grated gruyere cheese
- 2 tablespoons grated parmesan cheese
- ¼ teaspoon dried thyme
- dash of salt and pepper
Instructions
- Preheat oven to 400 degrees
- Lightly coat a 1-quart casserole dish with cooking spray.
- In a large skillet, melt the butter and saute the onions until tender, then add the garlic and cook stirring constantly for about 30-45 seconds.
- Whisk in the flour and mix well.
- Pour in the milk, and add the pepper and stir to combine
- Continue cooking on medium heat, stirring occasionally until the sauce begins to simmer and just starts to thicken, about 5-6 minutes, then remove from heat and set aside.
- Layer half the sliced potatoes on the bottom of the casserole dish.
- Spread half the sauce on top of the layer potatoes. Use a slotted spoon to remove some of the onion and layer those evenly across the layer of potatoes.
- Sprinkle 1 cup of the Cheddar, ¼ cup of the Gruyere and all the Parmesan, evenly over the first layer of potatoes and sauce.
- Top with the remaining potatoes and sauce.
- Sprinkle the remaining cheese evenly over the top.
- Cover casserole dish with aluminum foil and bake at 400 degrees for 30 minutes.
- Uncover the casserole dish, if the sauce is bubbly around the edges continue to cook uncovered for another 20 minutes or until the potatoes and fully cooked.
If making ahead, let cool completely and cover tightly then refrigerate. Reheat before serving.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 328Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 72mgSodium: 617mgCarbohydrates: 11gFiber: 0gSugar: 1gProtein: 20g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
These are great to serve at breakfast with scrambled eggs or as a side dish for dinner. I always keep several types of cheese on hand, it's fine to use just one or two types of cheese instead of buying a special cheese just for this dish.
Scalloped Potatoes Recipe Ingredients
- I use Russet Potatoes, peeled and uniformly sliced thin. You want the potatoes to cook evenly.
- I like to add Onions and Garlic, they give the au gratin potatoes a little flavor boost.
- The Flour and Milk are mixed as a thickener and helps to make a nice creamy sauce.
- Cheddar cheese is the classic topping for old-fashioned au gratin potatoes. I like to also mix in some Gruyere cheese which melts nicely and a little Parmesan for that slightly nutty flavor. You can use all or only one cheese.
- Season with Salt and Pepper
Instructions
- Preheat oven to 400 degrees
- Lightly coat a 1-quart casserole dish with cooking spray.
- In a large skillet, melt the butter and saute the onions until tender, then add the garlic and cook stirring constantly for about 30-45 seconds.
- Whisk in the flour and mix well.
- Pour in the milk, and add the pepper and stir to combine
- Continue cooking on medium heat, stirring occasionally until the sauce begins to simmer and just starts to thicken, about 5-6 minutes, then remove from heat and set aside.
- Layer half the sliced potatoes on the bottom of the casserole dish.
- Spread half the sauce on top of the layer potatoes. Use a slotted spoon to remove some of the onion and layer those evenly across the layer of potatoes.
- Sprinkle 1 cup of the Cheddar, ¼ cup of the Gruyere, and all the Parmesan, evenly over the first layer of potatoes and sauce.
- Top with the remaining potatoes and sauce.
- Sprinkle the remaining cheese evenly over the top.
- Cover casserole dish with aluminum foil and bake at 400 degrees for 30 minutes.
- Uncover the casserole dish, when the sauce is bubbly around the edges and continue to cook uncovered for another 20 minutes or until the potatoes are fully cooked.
Yes, prepare as normal, cover tightly with aluminum foil and refrigerate. When ready to serve, bake at 325 degree for about 30 minutes. If you made a double batch add another 10-15 minutes.
Scalloped potatoes are baked and topped with cheese and a white sauce made with either cream or milk and flour. Potatoes au gratin usually has grated cheese layered in between the potatoes and then topped with breadcrumbs. The two are very similar and I think interchangeable.
Have extra potatoes? Check out my homemade potato salad recipe.
Thanks for coming! Let me know what you think or share a tip.