These Ultimate Scalloped Potatoes are definitely worthy of a special occasion but can also be enjoyed any night of the week you feel special. Creamy potatoes, onions, garlic and cheese make this a tasty family favorite.
Scalloped Potatoes are probably one of my favorite sides to prepare when thinking of comfort<—taste and that overall feeling of being satisfied. Ahhh…
You know that feeling you get after eating a great meal and just hunkering down in the house for the Evening.
Hence with the cooler weather coming and the holidays I’m preparing a lot more of those dishes.
These Ultimate Scalloped Potatoes have become a favorite in my house. And they’re also great leftover so make sure to make a big pan!
Really once you get the potatoes peeled and sliced the rest doesn’t take that long. You could actually use a mandolin slicer to make these but I prefer to do mine by hand with my knife.
I’m just better able to judge the level of thickness of the potato like that. Ohhh, and also I’m a little bit intimated by really sharp objects…So needless to say my mandolin slicer is collecting a lot of dust.
So either way just allow yourself a little extra time to make these but I promise they are sooo worth it. You know what they say..HUH..Good things come to those who wait…Good things like Po-ta-toes!
Guess that’s why we patiently wait for all the good food over the Holidays.
Also I kind of just equate it with a little extra time to Chill.
Cause usually along with the holidays you get a few days to just kick back and really enjoy all the awesome food.
But you don’t need to wait to enjoy these Ultimate Scalloped Potatoes with your family since:
- You can always use comfort any day of the week
- Makes your house smell amazing while they’re slowly baking
- Everyone loves Ultimate Scalloped Potatoes
- It’s really okay to indulge yourself with a little self control 🙂
- Vegetarian and Gluten Free
- 2 1/2 - 3 lbs yukon gold or red potatoes thinly sliced
- 1/2 yellow onion chopped
- 4 cloves garlic minced
- 1/2 tsp. garlic powder
- 1/4 tsp. ground mustard seed
- 1/2 tsp. paprika*
- 1 1/2 cups half & half cream
- 1 cup plain greek yogurt full fat divided
- 3 tbsp. cornstarch
- 3 tbsp. butter divided
- 2 cups cheddar cheese shredded
- 1/4 parmesan cheese shredded
Preheat oven 375 degrees
Butter casserole dish generously with 1 tbsp. butter and set aside.
Meanwhile peel potatoes and thinly slice. After peeling them set them in a large bowl of cold water as this helps remove some starch. Drain and rinse one more time.
Chop onions and mince garlic and place in small bowl. I also put the spices in a bowl to combine.
Place half of the sliced potatoes on bottom of casserole dish.
Dot with 1 tbsp. butter, half the onion garlic mix, half the constarch, half spice mixture, 1/2 cup yogurt, and half the cheese evenly across the potatoes.
Repeat layer starting with remaining potatoes.
Cover and bake in preheated oven 45 minutes.
Remove from oven and carefully remove cover and top with parmesan cheese.
Bake an additional 10 minutes.
Allow at least 10 minutes prior to serving.