About This Recipe
Scalloped potatoes is the traditional side dish to ham, which is traditionally served at Easter. There are so many recipes for this dish, ranging from the type made with a white sauce, to the type simply baked with cream. This recipe for Best Scalloped Potatoes is really perfect.
After lots of experimentation, this is the recipe I like best. A bit of mustard, onion, and garlic add lots of flavor to what can be a bland dish. And I think that cheese belongs in this recipe too.
You, of course, can certainly eliminate the mustard and cheese if you want to. But why would you?
This is the best side dish to serve for any holiday, from Christmas to Valentine’s Day to Easter to Thanksgiving. The potatoes are so tender, and the sauce so flavorful, everyone will rave about it.
One tip: don’t use the prepackaged sliced potatoes in this recipe. For some reason, they just don’t get tender enough, even during the long baking time. You just have to take the time and peel and slice fresh potatoes for the best results.
Tips for the Best Scalloped Potatoes:
- As you peel the potatoes, drop them into cold water to stop them from browning. And slice the potatoes thinly and evenly. Take your time and use a sharp knife.
- You must use heavy cream in this recipe. Do not use any skimmed or fat free product or it just won’t work. You don’t serve this recipe very often, so revel in the richness and throw away any health concerns.
- Although full fat dairy is thought to be protective against diabetes now!
Why this recipe works:
- The soft and tender potatoes, combined with sweet onion and the zing of honey mustard, in smooth and creamy heavy cream, is simply sublime. You can’t make a better side dish.
Steps
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1
Done
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Peel the potatoes and cut them into 1/8" slices. As you work, put the potatoes into a bowl filled with cold water to prevent color changes. This also helps rinse some of the starch off the potatoes so the finished dish is creamier. |
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2
Done
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Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender, about 4 to 5 minutes. |
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3
Done
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Add the cream, mustard, cornstarch, and Havarti cheese to the saucepan and heat, stirring frequently with a wire whisk, until the cheese melts. |
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4
Done
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Butter a 9" x 13" glass baking dish with unsalted butter and add half of the potatoes. |
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5
Done
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Pour half of the cream mixture over the potatoes. Repeat layers. Then sprinkle with the Parmesan cheese. |
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6
Done
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Cover the dish with heavy duty foil. Bake for 55 to 65 minutes, then uncover and test the potatoes; they should be tender when pierced with a fork. Return the dish to the oven, uncovered, and bake for 10 to 15 minutes longer or until the top starts to brown. Serve. |
