Scalloped Potatoes —cheesy or plain

Winter, especially this 2021 winter when we rarely leave the house, means COMFORT FOOD. Mom’s scalloped potatoes were always a welcome addition to a ham dinner . . . but her recipe relies on Campbell’s soup as the binder.  I prefer to use a basic white for any number of reasons. 

I added cheese to our scalloped potatoes so technically they can be referred to as either Cheesy Scalloped Potatoes or Potatoes au Gratin.

This recipe can easily be doubled and baked in a 9"x13" baking dish.

Cheesy Scalloped Potatoes with Ham & Slaw w/ Mom's Celery Seed Dressing.

Scalloped Potatoes —cheesy or plain   4 servings 

1 batch white sauce (using 2 tablespoons butter, 2 tablespoons flour, 1 cup milk, 1/2 tsp. salt) 

1 1/2 pounds white potatoes, peeled & sliced about 1/8" thick

Approximately1/4 of a large onion, thinly sliced

Kosher salt and coarse pepper to taste

Fresh thyme leaves 

1/2+ cup grated Cheddar cheese

1. Preheat oven to 350˚F.
2. Prepare the white sauce following directions on this link—Basic White Sauce.
   
3. Grease a smaller sized baking dish (I used a 5”x9” Pyrex dish)
4. Place 1/3 of the potatoes in the bottom of dish; top with 1/3 of the sliced onions; season with salt and pepper to taste; sprinkle lightly with fresh or dried thyme leaves.
5. Add 1/3 of the cheese if using and then spoon 1/3 of the cream sauce over top. 
   
   
   
   
6. Repeat layers ending with cream sauce. 
   
7. Cover and bake for 35 minutes. Uncover and bake for an additional 20 to 30+ minutes or until golden brown and potatoes are tender. Broil for 3 to 4 minutes to obtain a golden top.
   
8. Let potatoes rest at room temperature a few minutes before cutting — they will remain piping hot for some time but the resting time allows the liquids to tighten up. 

Recipe without photos . . . Scalloped Potatoes —cheesy or plain   4 servings 

1 batch white sauce (using 2 tablespoons butter, 2 tablespoons flour, 1 cup milk, 1/2 tsp. salt) 

1 1/2 pounds white potatoes, peeled & sliced about 1/8" thick

Approximately1/4 of a large onion, thinly sliced

Kosher salt and coarse pepper to taste

Fresh thyme leaves 

1/2+ cup grated Cheddar cheese

1. Preheat oven to 350˚F.
2. Prepare the white sauce following directions on this link—Basic White Sauce.
3. Grease a smaller sized baking dish (I used a 5”x9” Pyrex dish)
4. Place 1/3 of the potatoes in the bottom of dish; top with 1/3 of the sliced onions; season with salt and pepper to taste; sprinkle lightly with fresh or dried thyme leaves.
5. Add 1/3 of the cheese if using and then spoon 1/3 of the cream sauce over top. 
6. Repeat layers ending with cream sauce. 
7. Cover and bake for 35 minutes. Uncover and bake for an additional 20 to 30+ minutes or until golden brown and potatoes are tender. Broil for 3 to 4 minutes to obtain a golden top.
8. Let potatoes rest at room temperature a few minutes before cutting — they will remain piping hot for some time but the resting time allows the liquids to tighten up.