Easy, cheesy, and surprisingly healthy, these grain-free scalloped potatoes are the perfect side dish for any family meal or potluck.
Comfort food at its finest
There has always been a soft spot in my heart for potatoes. Even though there was a time as a child that I remember being tired of eating them so often, they really are an amazingly versatile little plant. Potato salad, potato soup, colcannon, shepherd’s pie, fried, roasted, boiled, baked, breakfast, lunch, dinner, sides… The list of things you can make with potatoes is pretty endless! And adding them to just about any meal (sans dessert… sigh) pretty much guarantees that it’ll count as comfort food.
Besides being delicious (and usually crazy cheap), potatoes are actually quite good for you! They’re a good source of vitamin B6, potassium (more than bananas!), copper, and vitamin C, plus manganese, phosphorus, fiber, and vitamin B3. UK scientists have also found rare blood pressure-lowering compounds called kukoamines in potatoes. Just another reason to have them with your next meal!
Easy peasy taters and cheese
One of my favorite ways to enjoy potatoes is covered in cheese. Because as we all know, there’s not much cheese doesn’t go well with. Though scalloped potatoes might not sound like the go-to side dish for a busy mom, these cheesy taters are actually quite easy to whip up. They’re even a good dish to have your kiddos help you with.
My 9-year old was excited to learn how to make the cheese sauce as I chopped the potatoes and onions. She shredded cheese, melted butter, whisked in starch, stirred in milk and chicken stock, then added the cheese. After the sauce was done she even poured it over the potatoes, all the while dreaming aloud about all the exciting recipes she was going to make up when we were done with our scalloped potatoes! Quality mother-daughter time, I tell ya.
The perfect side
Though scalloped potatoes is traditionally a side-dish, I have a really bad habit of making one-course meals. As in, I only make side dishes. I know… someday I’ll be a real cook! But thankfully my family loves side dishes, and they are always up for a few helpings of scalloped potatoes for dinner. If you’re more organized that I am, scalloped potatoes do also go pretty well with roasted chicken. 😉
5-6 medium-sized russet potatoes
1/4 yellow onion, finely diced
2 T. butter
2 T. potato starch (or tapioca starch)
1 c. raw or whole milk
1/2 c. chicken stock
1 t. minced garlic
1 c. shredded cheddar cheese
1 t. salt
1/4 t. pepper
1 t. oregano
- Preheat oven to 400. Grease a 9-inch cast iron skillet or pie plate.
- Thinly slice potatoes, trying to get them all the same thickness. Place them in the prepared skillet in a circular fashion, or in rows. Sprinkle with the diced onions.
- In a small saucepan, melt the butter over medium heat. Whisk in the starch until thickened, then stir in the milk. When roux begins to thicken, stir in the stock.
- When sauce is thick, stir in cheese until melted.
- Add in garlic, salt, and pepper. Stir to combine, then pour over potatoes and onions. Sprinkle with oregano.
- Bake at 400 for 30 minutes, or until potatoes are fork-tender.