Better than Boxed Scalloped Potatoes
No more Betty Crocker’s boxed scalloped potatoes. We’re adults now.
I’m not sure if this is a universal experience or not, but growing up I would look forward to the nights my Mom would whip out a box of ole’ Betty Crocker’s famous scalloped potatoes. It was a real treat. Each time she made them, I would sneak an uncooked potato from the plastic wrap prior to her mixing them together to cook. I wonder why I did the things I did. At the time, I thought it was the tastiest pre-dinner snack. But we’ve grown up since then. If I have to learn how to make them from scratch, then I will teach you how as well.
Equipment Needed Before You Begin:
Cast Iron Skillet or Round Cake Pan
Mandolin (not required, but makes the process much easier)
Cheese Grater
Ingredients
2 pounds of russet potatoes
3 tbsp unsalted butter, cut into small squares
1/2 cup of mozzarella cheese, grated
1/3 cup of parmesan cheese, grated
1/2 cup of smoked cheddar, grated
1/2 large white onion, finely diced
2 tsp salt
1/2 tsp ground black pepper
1 tsp thyme, dried or fresh
1 tsp parsley, dried or fresh
1 1/2 cups heavy whipping cream
Instructions
Yields: 5-7 servings Prep Time: 15 minutes Total Time: 40 minutes
1. Preheat oven to 425 degrees. Peel and thinly slice potatoes (about 1/8 inch thick) either with mandolin or with a sharp knife, set aside. Peel and finely chop onion, place in small bowl. Add the salt, pepper, thyme, and parsley to the chopped onions and mix. Set aside.
2. Grate your cheeses into a large bowl, give it a mix. Feel free to add more cheese than the recipe calls for, if you prefer.
3. Place a skillet (or the cast iron) onto burner on medium heat. Add half of the butter to the skillet to melt. Add the potatoes in a layering sequence, slightly overlapping but not directly stacked on top of one another. Sprinkle about 1/3 of the onion mixture and 1/3 of the cheese mixture to the top of the potatoes. Repeat these steps until all the potatoes have been used (about 3 times), while also adding a few knobs of your cubed butter in between layers.
4. Pour your heavy whipping cream into the dish and simmer for 5 minutes on the stove.
5. Bake in oven until golden brown, about 22 to 25 minutes. Oven temperatures may vary. After allowing to cool on counter for 5 minutes, sprinkle with additional thyme and parsley for garnish. Serve and enjoy!
