Hey everybody… I hope your day is going well! 🙂
Today, I’m going to share with you a scalloped potato recipe that will knock your socks off! Now, I will tell you, I grew up on boxed, Betty Crocker Scalloped Potatoes. Don’t know why, just did.
Nevertheless…
This recipe is cheesy, creamy, potatoey… You’re gonna LOVE it!
Ingredients:
4 – 5 lbs Yukon gold potatoes
3 Tbs butter
1 Tbs Tastefully Simple’s Onion Onion
1 Tbs Tastefully Simple’s Garlic Garlic
3 Tbs flour
1 cup chicken broth
2 cups of whole milk
1 tsp salt
1/2 tsp pepper
2 tsp Tastefully Simple’s Rustic Herb
1 1/2 cups sharp cheddar
1/2 cup parmesan
Ok… Let’s get this party started. Peel your potatoes and slide them about 1/8 inch. What I mean is, slice them thin. 🙂
Outside of the cheeses, put your butter and flour in a saucepan. Cook for two minutes or so. You do that to cook out the flour taste. Then you will want to add all the other ingredients (again, except for the cheeses). Cook till it thickens wisking all the while.
Grease up a baking dish.
Put half of the potatoes on the dish…
Pour half of the cream sauce over the top.
Add 1 cup of the cheddar and the 1/2 cup of parmesan.
Add the rest of the potatoes…
The rest of the sauce…
The rest of the cheese…
bake in a preheated 400° oven for 30 minutes covered with foil then remove the foil and cook for another 25 – 30 minutes or until it looks like this…
Ridic, right? Well, it was. Ridiculously good. 🙂
Before you pull it out and serve it up, try the potatoes. Make sure they are done. If not, let them go another 5 – 10 minutes. You will LOVE it when it’s done.
Respectfully,
John
The Tastefully Simple guy
For more great recipes, check out http://www.johnbokin.com
Wow! Looking so delicious ! Great recipe.
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They were so tasty!
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I just read a blog about Ireland. What a combo. Scalloped potatoes are good. You are right, the scalloped potatoes seem to need longer cooking then estimated. Worth the wait. Thank you for that tasty recipe!!!!
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You’ve got it!
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oh yum! I actually grew up on the real deal of scalloped potatoes!!! you captured it…great post!
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Thank you!
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When I catch the potatoes on sale we get our fill of scalloped potatoes (I have added thinly sliced mushrooms to a batch and they were really great).
I am going to try your version next time.
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Simply great
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They really were. So yummy.
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Can I use Russett potatoes for this dish? That’s the kind of potatoes I have on hand right now.
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Yes. I just used Yukon holds because they lend an even more buttery flavor. 🙂
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Archiving…… I like it, and I can even imagine the taste… and most importantly, the recipe is not intimidating. Thank you for sharing ! !
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Absolutely!
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I make scalloped potatoes, but I par boil them first. They get done in oven much faster that way. I also love to put some cubed ham in with them. Selfish.
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Two great adjustments!
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Umm so I live in Canada and I have no idea what Rustic Herb is equal to here any ideas???
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Rosemary and thyme. 🙂
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YUMMMM!
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This looks great and i like the fact that you used the Yukon Gold. I have to try this.
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It gives it such a delicious, buttery taste.
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I really think those are the best potatoes. Have you ever seen the purple ones or tried them? I am using the yellow potatoes in the roast I have cooking right now.
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I haven’t tried the purple ones. I’ll have to give them a try.
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I made it, it was delicious..my kids love it . I was impressed since I did it with coconut milk instead of whole milk(did not have milk) 🙂
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Glad you tried and liked it!!!
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John this crazy good scalloped potato recipe looks so delicious but I have kids who just don’t like parm cheese have you an idea for a substitute that would be just as good? Another question where can I buy tastefully simple seasonings? Thank you and for sharing your recipes and for my follow on my potato recipes.
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Hey Cathy… You can do a couple of things regarding the parmesan. You can either eliminate the cheese or substitute a Monterrey Jack. Either way works. As far as the tastefully simple products go, check out http://www.johnbokin.com any questions, let me know. ~ John
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