Some of my fondest memories of the holidays are when my family would get together for potlucks. All of us would bring our most prized dishes that we had perfected over the years.
The best part was trying each other’s dishes, and deciding who’s was the best that year. There were cakes, cookies, roasts, dips. You name it and it was there! But no matter how hard everyone worked and slaved over their dishes to win, my grandmother’s scalloped potatoes always seemed to blow everyone away. They were so gooey, warm and packed with so much flavour. To me, this was the perfect side dish for a holiday meal.
After a few years of family reunion hiatus, I decided to start up the tradition again and gather us all for the holidays this year. In order to keep the tradition alive I needed to come up with a dish to share with everyone. I knew that it was time to come up with my own scalloped potatoes recipe that would make grandma proud!
I am so excited to have my family try these, and to let me know if they are anywhere as good as grandma’s. Believe me, they will make sure I know. I used Gruyere cheese, which will help make them extra gooey, just like hers! What makes scalloped potatoes great is that you can use your favourite kind of cheese, so it’s just the way you like it! I can tell you that if you make these for any occasion, you can’t go wrong, my grandmother sure knew that!
Calories per serving: 269, Fat: 14.5 grams, Sodium 421 mg, Carbs, 25.2 grams, Fiber 2.3 grams, Sugars 6.1 grams, Protein 13.8
*Use skim milk to cut down on fat and calories
*Gruyere cheese can be substituted for your favourite mozzarella, cheddar or other shredded cheese
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
6 medium Yukon Gold potatoes, peeled and thinly sliced
4 tablespoons unsalted butter
3 tablespoons all purpose flour
2 1/2 cups milk
2 cups shredded Gruyere cheese
salt and pepper
1. Preheat oven to 400ºF.
2. Heat an 8 to 9-inch oven safe skillet over medium heat. Add 3 tablespoons of butter and reduce heat to low; cook until melted and frothy. Add flour and whisk until lightly browned and raw taste is cooked, about 30 seconds. Season with salt and pepper. Whisk in milk until smooth.
3. Remove skillet from heat and pour milk mixture into a bowl or large measuring cup.
4. In a separate bowl, toss sliced potatoes with salt and pepper. Arrange potato slices in the skillet so that they slightly overlap. Using 1 ½ cups of the cheese, sprinkle between every second layer of potato. Pour milk mixture back into the skillet to coat potatoes. Top potatoes with remaining ½ cup cheese. Dot the cheese with the remaining tablespoon of butter; season with pepper.
5. Cover with foil and bake for 60 minutes. Remove foil and bake or broil for 5-10 minutes until top is golden and bubbly. Remove from the oven and let stand for 10 minutes before serving.
Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Garbutt