It’s hard to believe when it feels like Christmas just ended, but Easter is just around the corner! Like many holidays, most of my memories of Easter revolve around food … specifically two foods. Chocolate (duh!) and scalloped potatoes! Scalloped potatoes might seem like an odd food to have memories around, but give these a little taste and you’ll understand where I am coming from! My family has always been a ham family at Easter (as opposed to a lamb family), and while I always enjoy the ham, it’s the scalloped potatoes that I start dreaming about weeks in advance. Thinly sliced potatoes layered in a creamy buttery sauce with garlic and onions, and then topped with parmesan cheese … YUM! This is one dish that won’t leave you with any leftovers!
Cheesy scalloped potatoes are the absolute perfect compliment to ham, and there’s no convincing me otherwise! A rich creamy sauce balances the salty ham beautifully. Add a vegetable side like carrots, broccoli, or green beans, and you have an Easter feast the whole family will love!
When making these cheesy scalloped potatoes I have highlighted a couple of tips below to minimize the prep time, so you can enjoy more time with your family and friends.
- Give your potatoes a quick peel (don’t worry if there’s still a little skin) and use a mandolin to thinly slice them.
- Whip up your sauce by combining butter, garlic and onion in a pot. Add flour, salt, pepper and milk and cook until it is bubbling and thickens.
- Layer half the potatoes in a greased baking dish and top with half the sauce. Repeat with the rest of the potatoes and sauce.
- Steps 1-3 can be done earlier in the day and the dish stored in the fridge for a few hours before cooking.
- Bake at 350 degrees for 40 minutes, covered with foil. Remove foil and top with parmesan cheese and thyme. Cook for additional 20 minutes uncovered, then enjoy!
I know holiday dinners can be a big deal and stressful to cook, but I wouldn’t steer you wrong. These cheesy scalloped potatoes are the secret to a house full of happy family! 😉
Thinly sliced potatoes layered in a creamy buttery sauce with garlic and onions, and then topped with parmesan cheese ... YUM! This recipe is one that won't leave you with any leftovers!
Adapted from Better Homes Cookbook 12th Edition.
- 1/2 cup yellow onion
- 3 cloves garlic
- 3 tbsp butter
- 2 tbsp whole wheat flour
- 1 1/4 cup whole milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 yellow potatoes
- 1/4 cup parmesan cheese
- 1/4 tsp fresh thyme
Preheat oven to 350 degrees.
Thinly slice potatoes (use a mandolin to get a thin, even slice). Set aside.
Combine chopped onion, minced garlic and butter in a small pan over medium heat.
Cook until onions are softened.
Add flour and milk to pot. Continue stirring until mixture is bubbling and thickens (approx. 4-5 mins). Remove from heat.
Grease a casserole dish with butter or coconut oil. Layer half of the potatoes in the dish,
Pour half of the onion/milk mixture over the potatoes. Cover with layers of the remaining potatoes and pour over the remaining mixture.
Cover casserole dish with lid or aluminum foil and bake for 40 minutes.
Uncover, and top with shredded parmesan cheese and fresh thyme. Bake uncovered for another 20 minutes.
Broil for 1-2 minutes to brown the top. Remove from oven, serve while hot, and enjoy!
To turn this into a complete meal, add 2 cups of chopped ham while layering the potatoes.