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Creamy Scalloped Potatoes with White Cheddar and Crispy Shallots

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A comforting side dish featuring thinly sliced potatoes baked in a creamy white cheddar sauce topped with crispy golden shallots for a perfect texture contrast.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 2 cups (200g) shredded white cheddar cheese
  • 3 medium shallots, thinly sliced
  • 1 ½ cups (360ml) heavy cream
  • 1 cup (240ml) milk, whole or 2%
  • 3 tablespoons (45g) unsalted butter, plus extra for greasing
  • 2 cloves garlic, minced
  • 2 tablespoons (15g) all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme, chopped (optional)

Instructions

  1. Peel and slice the potatoes into about 1/8-inch (3mm) thick rounds. Thin, even slices cook best. Slice the shallots thinly as well. Set aside.
  2. In a large skillet, melt 1 tablespoon (15g) of butter over medium heat. Add the sliced shallots and a pinch of salt. Cook, stirring frequently, until golden brown and crisp, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels.
  3. In the same skillet, melt the remaining 2 tablespoons (30g) of butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
  4. Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.
  5. Gradually whisk in the heavy cream and milk, continuing to stir until the sauce thickens, about 4-5 minutes. It should coat the back of a spoon.
  6. Season with salt, pepper, and fresh thyme if using.
  7. Remove the sauce from heat and stir in 1 ½ cups (150g) of shredded white cheddar until melted and smooth.
  8. In a large bowl, toss the sliced potatoes gently with the creamy cheese sauce, ensuring each slice is coated well.
  9. Pour the potato mixture into the buttered 9×13 inch baking dish, layering evenly. Sprinkle the remaining ½ cup (50g) of white cheddar on top for an extra cheesy crust.
  10. Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 45 minutes.
  11. Remove the foil and bake another 15-20 minutes, or until the top is golden and bubbly, and potatoes are tender when pierced with a fork.
  12. Just before serving, sprinkle the fried shallots on top for crunch and flavor contrast. Serve warm.
  13. Let the dish rest for 10 minutes after baking to allow the sauce to thicken.

Notes

Use a mandoline slicer for even potato slices to ensure uniform cooking. Fry shallots separately until golden and crisp for the best texture. Let the dish rest 10 minutes after baking to thicken the sauce. For gluten-free, substitute all-purpose flour with cornstarch or gluten-free flour blend. For a lighter sauce, use half-and-half instead of heavy cream.

Nutrition

Keywords: scalloped potatoes, white cheddar, crispy shallots, comfort food, side dish, creamy potatoes, cheesy potatoes

Find it online: https://blairrecipes.com/creamy-scalloped-potatoes-with-white-cheddar-and-crispy-shallots-easy-recipe-for-perfect-comfort-side-dish/