Scalloped Potatoes

Have I ever shared Baby Cakes’ love for scalloped potatoes? He would request boxed scalloped potatoes every night of the week if he could. I’m not really one for boxed potato side dishes, snob I know, but the time they take to cook would be much better served cooking something fresh don’t you think?

Well, the other day while scoping out side dishes (for a few reasons, one being I love side dishes, hence why I order veggie plates a lot, and another reason being it’s almost summer here (feels like it already) so the hubby grills while I make the side items) I came across this recipe for scalloped potatoes. Now, I’m not going to lie, my Dad makes a mean scalloped potato dish, so good in fact that the caterer for our wedding actually used my Dad’s recipe (don’t worry I will one day share that recipe with the blogosphere). However, this recipe looked really good too so why not try it?

Right out of the gate this smells fantastic. The garlic and onion powder blooming in the butter really plays on your sense of smell. I couldn’t wait to try these. Yum-O (to quote Rachael Ray)! Baby Cakes ooh’d and ahh’d his way through more than half of the casserole dish, but then again so did I. Although, I must say, my Daddies recipe is much better! Grin.


Scalloped Potatoes
slightly adapted from Cooking Mimi

3 large baking potatoes, cleaned, and sliced thin
4 tablespoons butter
3 tablespoons flour
½ teaspoon garlic powder
½ teaspoon dried onion flakes
½ teaspoon ground mustard
2 cups milk
1 cup heavy cream
2 teaspoons dried parsley flakes
salt and pepper, to taste

Preheat the oven to 350 degrees. Butter the baking dish(es) and set aside.

In a large saucepan melt the butter over medium heat. Mix together the flour, garlic powder, onion flakes, and ground mustard. Whisk the flour mixture into the melted butter and cook for about 3 minutes.

Slowly whisk in the milk and cream; whisk out any lumps. Reduce the heat and cook for about 5 minutes or until the mixture coats the back of a spoon. Take off heat and stir in the parsley, salt, and pepper.

Add the potatoes to the prepared baking dish(es) and pour the sauce over the top.

Bake for 45 minutes or until the potatoes are tender and the sauce is bubbling. Let rest out of the oven for about 15 minutes before serving to thicken the sauce as it cools.


A sidenote regarding the picture: I cooked them for 60 minutes, hence why they are a bit dark in color. I did change the cooking time in my recipe to be 45 minutes so that that doesn't happen to yours. Alright, carry on.

Now, if you’re feeding a smaller crowd you can easily freeze some for later. To do that simply split everything evenly into two smaller baking dishes, cook them both only let one dish cool completely on the counter; once cooled wrap tightly with aluminum foil and stick in the freezer. When you want to reheat it just pull it from the freezer the night before, let it thaw on the counter and cook, covered, for about 15-20 minutes on 350 degrees or until warmed through.

1/8 of the recipe equals 195 calories.

Would I serve these again? I sure would!