With Easter just passing I thought it was time I shared my scalloped potatoes recipe. I sometimes make these in a 10” – 12” cast iron skillet because I just really love using my cast iron. You can use an 8×8 or 9×9 if you like, OR you can even put them in a 9×13. You will not regret this recipe though.
You will notice that I chose to caramelize the onions. I do this because it brings out a great flavor profile. If you like more onions then double this up, 3 onions did not produce very much, and I only added a small amount to each layer.
I hope you enjoy this recipe as much as I have.
4 tbsp bacon fat or butter and oil mixed
3 onions – sliced.
4-5 cloves of garlic sliced.
3 tbsp flour
1 cup chicken stock
2 cups milk
8-9 yellow potatoes, or less depending on the size of vessel.
2 cups cheddar
- Add 1 TBSP of oil to a non-stick pan and carnalize the onions over medium low heat.
- Set them aside to cool.
- Preheat your oven to 400F.
- Heat 3 tbsp of oil and flour the pan and stir until it just starts to cook, add the chicken stock and milk for your roux.
- Add the potatoes to a skillet or glass tray in a single layer.
- Top with half the onions and half the cheese
- Add the rest of the potatoes, onions and cheese.
- Pour the milk sauce over the potatoes.
- Cover the skillet with aluminum foil and put it in the oven for 1 hour and 30 minutes.
- Uncover and cook for another 30 minutes.