Scalloped Potatoes

Ron Nebrerecipes, Savoury2 Comments

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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℉ (190℃).
  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. onions and spices in skillet

  4. 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.
  5. cream and cheese with salt, pepper, and chives

  6. 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.
  7. potatoes in cream
    potatoes in skillet

  8. 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.
  9. skillet and potatoes with cheese
    potatoes in skillet cooked

Chef Notes

  • Substitute the cheddar for another favourite cheese – blue, gruyère or parmesan would all work beautifully!

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