Scalloped potatoes are the ultimate comfort food and yet they’re often seen as a time-consuming dish. Luckily, our one-dish recipe is quick, easy, and can be prepped the night before serving. Don’t anticipate having leftovers – these are just that good.
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Yield: 8 servings
Ingredients
- 28 g + 56 g / 2 tbsp + 1/4 cup Mirage margarine
- 1 medium onion, thinly sliced
- 1 large clove garlic, minced
- 35 g / 1/4 cup all-purpose flour
- 2 g / 1/2 tsp paprika
- 240 ml / 1 cup chicken or vegetable stock
- 180 ml / 3/4 cup heavy cream
- 180 ml / 3/4 cup milk
- 4 chives, finely chopped
- 3 g / 1/2 tsp fine sea salt
- 1 g / 1/4 tsp ground black pepper
- 6 large yukon gold potatoes, unpeeled and sliced 1/8″ (3 mm) thick
- 55 g / 1/2 cup aged white cheddar cheese, grated
Directions
1. Preheat oven to 375°F (190°C).
2. In a large ovenproof skillet melt 2 tablespoons (28 grams) of Mirage margarine over medium heat. Add onion and sautée until softened, about five minutes. Stir in garlic and paprika; cook, stirring, for 2 minutes more.
3. Add in remaining 1/4 cup (56 grams) Mirage margarine; once melted sprinkle the flour over top and cook, stirring continuously, for 2 minutes. Whisk in stock, cream and milk and bring to a simmer. Add chives, sea salt, and pepper (save a pinch of chives for garnish). Allow mixture to simmer for a couple more minutes until slightly thickened; remove from heat.
4. Carefully fold in 3/4 of the sliced potatoes, arranging them so they have a relatively flat surface; press down to submerge in the sauce. Arrange the remaining 1/4 of the sliced potatoes in overlapping circles over top. Cover skillet (use tin foil if no lid is available) and bake in the oven for 1 hour.
5. Remove lid, sprinkle with cheese and return to oven. Bake until potatoes are easily pierced with a knife, about 15 minutes more minutes. Allow to cool in the skillet for 10 minutes, then cut into wedges and serve warm.
Chef Notes
- Substitute the cheddar for another favourite cheese – blue, gruyère or parmesan would all work beautifully!
