A potato side-dish complements almost any meat, chicken, or fish meal. This simple version of cheesy scalloped potatoes are not only great for a “big dinner” but also make good leftovers (particularly with leftover ham!). First we need to clear up some controversy about scalloped potatoes.
“A few people speculate that for a dish to be called “scalloped” there needs to be grated cheese happening, but many dishes said to be “scalloped” don’t involve cheese. In fact, “scalloped potatoes with cheese” already has a name — it’s called “Potatoes Dauphinois” (or Gratin Dauphinois, to give it its full French name.).
There is another explanation for how scalloped potatoes came to be called that. An older English word, “collops”, meant, among other things, slices of meat. It’s very closely related to the French word, escalope. … In Yorkshire, a dish called “collops” was thick slices of potato, fried until brown.”
So does that mean scalloped potatoes with cheese are really au gratin potatoes? Let’s check another source quora.com:
“The principal difference is what’s on top of the dish. A gratin (coming from the French word for “grated”) usually has a topping of bread crumbs or sometimes cheese, which browns at the final stage of cooking. A scalloped dish does not have such a topping.”
And additional comments say:
“…on a side note, the term scalloped, also refers to the shape of the potatoes on top that tend to curl up around the edge when cooked forming the shape fo a scallop shell.”
Call these potatoes what you want, they are easy to make and taste great!
I finally bought a mandolin I like a few months ago. It sliced these potatoes perfectly and was easy to use. Hallelujah!! A few pictures from my test run:
- 1½ lbs potatoes, thinly sliced (peeled or unpeeled)
- ½ cup onion, chopped
- 1 clove garlic, finely chopped or minced
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 tablespoons flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups milk
- ½ cup shredded cheddar cheese
- Salt and pepper to adjust seasoning if needed
- Conventional method:
- Warm olive oil in sauce pan. Add onion and garlic and saute for 1 to 2 minutes, until fragrant.
- Sprinkle flour into pan over onion and garlic. Stir to coat vegetables and keep from sticking to the bottom of the pan.
- When flour is browned a little to make the rue, add milk and mix with whisk to eliminate lumps.
- Add cheese, salt and pepper.
- Place one layer of potatoes in a pre-buttered baking dish. Pour a portion of the cheese sauce over the potatoes, and continue until all potatoes and cheese sauce is used, ending with cheese sauce covering the last layer of potatoes.
- Cook covered in 375 degree oven for 45 minutes. Remove cover and cook another 10-15 minutes to brown the top layer.
- Crockpot method:
- Place potatoes in crockpot
- Mix cheese, onion, and garlic and layer over potatoes
- Cut up butter and put on top of potatoes and cheese
- Sprinkle flour and add milk to crockpot.
- Cover and cook on high for four hours. Remove lid last ½ hour if sauce looks too watery.