Scalloped Potatoes

Layers of thinly-sliced potatoes and onions baked in a rich and creamy sauce
blended with dijon, asiago cheese, and chives.

Servings: 8 servings

Author: Lyndsay

Prep Time
25 minutes

Cook Time
1 hour, 20 minutes

Resting Time
15 minutes

Total Time
2 hours

Course:

Side Dish Dinner

Keywords:

Instructions

1 Prepare and measure out all the ingredients before making the cream sauce and
assembling the recipe.
2 Preheat oven to 350℉. Thinly slice the potatoes and the yellow onion. Grease a
9×13 casserole dish and set aside.
3 In a medium, heavy-bottom saucepan, melt butter with chopped garlic over medium
heat. Sprinkle flour evenly over melted butter and whisk until well blended.
Continue whisking to cook the flour, about 30 seconds.
4 While continuing to whisk sauce, slowly pour in milk, cream, and chicken stock
until smooth. Stirring slowly, add dijon mustard, salt, pepper, and nutmeg. Turn
the heat down to medium-low and continue stirring, being careful not to burn the
sauce, until it is thick enough to coat the back of a spoon. Remove from heat
and stir in ½ cup Asiago cheese (reserving 1/4 cup for later).
5 Layer 1/3 of the sliced potatoes in the casserole dish and season with salt &
pepper. Add 1/2 of the sliced onions evenly over the top. Spoon 1/3 of the cream
sauce over the onion and potatoes, spreading out to cover as much as possible.
Layer another 1/3 of potatoes, season with salt & pepper, the rest of the
onions, and 1/3 of the cream sauce.
6 Layer the rest of the potatoes, season with salt & pepper, and add the rest of
the cream sauce. Season the top of the scalloped potatoes with pepper and
sprinkle over the rest of the cheese. Top with chopped chives.
7 Cover scalloped potatoes with foil and bake for 45 minutes. Remove foil and
continue baking for 30 – 40 minutes or until cooked through (insert a knife into
the center to see if the potatoes are soft). Broil for 3-5 minutes until top is
golden brown. Cool 15 minutes before serving.

Scalloped Potatoes

Course:

Keywords:

🧂 Ingredients

Instructions

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