Scalloped potatoes are one of those dishes you’re lucky to eat once or twice a year at family gatherings. But why should such a delicious comfort food be banished to Thanksgiving at Grandma’s house? We’ve developed a cheat using canned potatoes that will get the whole meal done in 15 minutes, so you can have cheesy, béchamel-covered potatoes all year round.
1 540ml can sliced white potatoes1 clove garlicI small onion3 Tbsp unsalted butter2 Tbsp all purpose flour1 cup 2% milk1 cup shredded cheese2 tsp thyme1/2 tsp black pepper1/2 tsp kosher salt
1. Position rack in top third of oven. Preheat broiler to high. Drain and rinse potatoes.
2. Mince garlic. Peel and dice onion.
3. Heat a medium oven-proof skillet over medium-high. Add butter, then garlic and onion. Cook until onion has softened, about 3 minutes.
Thicken Onion Mixture
4. Add flour, stirring constantly, until lightly golden, about 2 minutes.
5. Slowly add milk, whisking until smooth. Bring to a boil, then lower heat to medium-low.
6. Add thyme, pepper and salt.
7. Add potatoes to pan, pushing them down with a wooden spoon. Cook until warmed through, about 2 minutes.
8. Top with cheese.
Broil and Serve
9. Broil until golden brown, 1 to 2 minutes. Top with more thyme.
Lindsay Guscott is a freelance recipe writer and developer living and working in Toronto. She loves hanging out in the country, hunting for antiques and spending entire days in the kitchen. Get in contact with her through her website, lindsayguscott.com.