The first time I tried scalloped potatoes was at Roy’s in Hawaii. I didn’t order them because frankly I’m not really a potato lover but it came with the honey mustard short ribs I ordered and oh boy. They were so ridiculously good. When I got home I ran and bought myself a mandolin and made these about 10 times.
Back to those honey mustard short ribs, they were amazing. I once invited a couple of my friends over for dinner and made scalloped potatoes and honey mustard short ribs. Everyone suggested I try out to the television show chopped. That’s my friend’s way of saying dinner was delicious. “Julie you definitely should try out for chopped”.
I like to slice the potatoes very thinly and make a creamy cheesy sauce for it. These are very simple, but they’re incredible.
My little cousin thought this was mac and cheese and was a bit disappointed when I said they were potatoes but she LOVED it even claimed it was better than mac and cheese. I’m just going to have to take her word for it.
- 6-8 peeled potatoes
- 2 tbsp all purpose flour
- 2 tbsp butter
- 3 garlic cloves
- 1/4 tsp nutmeg
- 3 cups milk
- 3 cups white cheddar
- 1/2 cup mozzarella
- Salt to taste
Preheat oven to 400 degrees.
Using a mandolin, slice the peeled potatoes evenly.
In a medium saucepan over high heat, melt the butter and then stir in the all-purpose flour.
Add the fresh garlic and cook for an additional 30 seconds.
Stir in the milk and then lower the heat to medium.
Once the sauce thickens, turn off the heat and add the nutmeg, salt, cheddar, and mozzarella.
Place 1/4 of the potatoes in a greased baking dish, pour over 1/4 of the béchamel sauce, sprinkle 1/4 of the remaining cheese and then repeat until you reach the top.
Cover with aluminum foil and bake for 1 hour or until the potatoes are fork tender.
Remove the aluminum foil and bake for an additional 10 minutes or until the cheese is golden brown.