Samad: “Lina, you know what screams Canadian comfort food? A bubbling dish of scalloped potatoes coming out of the oven.”
Lina: “Yup! It’s like a warm hug in a casserole dish. Let’s show everyone how easy and delicious it is to make!”
Table of Contents
Why You’ll Love These Scalloped Potatoes
Samad: “Okay, let’s be honest when it’s chilly outside, nothing hits like creamy, cheesy, perfectly baked scalloped potatoes.”
Lina: “Right? Plus, this dish is a lifesaver when you’ve got family coming over or need a no-fuss side for dinner.”
These scalloped potatoes are:
- Ultra creamy without being too heavy
- Made with simple ingredients you probably already have
- Perfect for Canadian families looking for cozy meals
- Budget-friendly and freezer-friendly
Ingredients You’ll Need
Lina: “Samad, you ready to grab these ingredients? They’re all pantry staples!”
Samad: “Yup, and we’re keeping it classic no fancy stuff!”
- 4 large Yukon Gold potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- ¼ teaspoon paprika for garnish
Lina’s Tip: If you want an extra cheesy version, toss in a handful of mozzarella too.
Step-by-Step Instructions
1. Prep Your Potatoes
Samad: “First things first slice those potatoes as thin as you can. The thinner, the creamier.”
Lina: “If you’ve got a mandoline slicer, now’s the time to use it! Just watch your fingers.”
2. Make the Creamy Sauce
Samad: “In a medium saucepan, melt the butter over medium heat.”
Lina: “Then whisk in the flour and cook it for about a minute we’re making a simple roux to thicken our sauce.”
Samad: “Slowly pour in the milk, whisking constantly so it stays smooth.”
Lina: “Once it starts to bubble and thicken, stir in the chopped onion, garlic, salt, pepper, thyme, and half the cheese.”
Samad: “When that cheese melts, the sauce is ready. And it smells amazing already!”
3. Layer and Bake
Lina: “Grab a greased 9×13-inch baking dish. Start layering the potato slices evenly.”
Samad: “Pour a bit of the sauce over the first layer, then keep layering potatoes and sauce until it’s all in there.”
Lina: “Sprinkle the rest of the cheese on top and a little paprika for colour.”
Samad: “Cover it with foil and bake at 375°F (190°C) for 45 minutes.”
Lina: “Then remove the foil and bake for another 20-25 minutes until golden and bubbly.”
Samad & Lina’s Kitchen Tips
Lina: “If you want a richer sauce, swap half the milk for heavy cream.”
Samad: “Short on time? Parboil the sliced potatoes for 5 minutes to speed up baking.”
Lina: “And if you’re cooking for a big crowd, this dish doubles beautifully.”
Samad: “Leftovers? These scalloped potatoes taste even better the next day.”
Perfect for Family Dinners
Lina: “Honestly, this is the kind of side dish you serve at Thanksgiving, Christmas, or a regular Tuesday night when you need a little comfort.”
Samad: “Pair it with roast chicken, glazed ham, or even a simple salad it’s always a winner.”
How to Store & Reheat Scalloped Potatoes
Lina: “Alright, let’s talk leftovers, because trust me, you’ll want them.”
Samad: “These scalloped potatoes keep well in the fridge for up to 4 days. Just pop them in an airtight container.”
Lina: “To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes. Or microwave them if you’re in a hurry just add a splash of milk so they stay creamy.”
Can You Freeze Scalloped Potatoes?
Samad: “Absolutely! This recipe is freezer-friendly.”
Lina: “Once they’re baked and cooled, transfer them to a freezer-safe dish. They’ll last up to 3 months.”
Samad: “When you’re ready to eat, thaw overnight in the fridge and reheat in the oven. They’ll taste just as good.”
Serving Ideas: What Goes with Scalloped Potatoes?
Lina: “These scalloped potatoes are the ultimate sidekick.”
Samad: “Here’s what we love to serve them with in our Canadian kitchen:”
- Roast chicken or turkey
- Honey-glazed ham
- Grilled sausages
- A fresh green salad
- Steamed veggies
Lina: “And if you’re feeling extra, throw a fried egg on top and call it brunch!”
Family-Friendly Add-Ins & Variations
Samad: “Wanna switch it up? Here’s how to make these potatoes your own.”
Lina: “Totally! Try adding any of these:”
- Bacon bits for a smoky kick
- Sautéed mushrooms for extra umami
- Chopped spinach or kale for a veggie boost
- Parmesan cheese sprinkled on top
Samad: “We even tried adding cooked ground beef once and turned it into a full meal!”
FAQ: Scalloped Potatoes
Q: Can I make scalloped potatoes ahead of time?
A: Yes! You can assemble the dish a day in advance, cover, and refrigerate. Bake when ready to serve.
Q: Can I use different types of potatoes?
A: Yukon Gold works best, but Russet potatoes also work if you slice them thin.
Q: Why are my scalloped potatoes watery?
A: Make sure to use starchy potatoes and slice them thin. Also, let the sauce thicken properly before layering.
Q: Can I freeze this recipe for later?
A: Yes! This recipe is freezer-friendly. Store in airtight containers and it will last up to 3 months.
Q: How do I make this dish gluten-free?
A: Replace the flour with a gluten-free all-purpose flour blend it works beautifully.
For More Irresistible recipe visit: canadian comforts
Warm Conclusion
Lina: “There you have it the ultimate scalloped potatoes, Canadian-style.”
Samad: “We hope this recipe brings a little joy to your table and fills your kitchen with those cozy, creamy vibes.”
Lina: “And don’t forget the best meals are the ones shared with family.”
Irresistible Scalloped Potatoes
Equipment
- 9×13-inch Baking Dish
- Medium Saucepan
- Mandoline Slicer
Ingredients
Main Ingredients
- 4 Yukon Gold potatoes large, peeled and thinly sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup cheddar cheese shredded
- 1 onion small, finely chopped
- 2 garlic cloves minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme optional
- 1/4 tsp paprika for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Thinly slice the potatoes using a sharp knife or mandoline slicer.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute until smooth.
- Slowly whisk in the milk, stirring constantly until the sauce thickens.
- Stir in onion, garlic, salt, pepper, thyme, and half of the cheese.
- Layer half of the sliced potatoes in the baking dish and pour half of the sauce over.
- Add remaining potato slices and pour the rest of the sauce on top.
- Sprinkle remaining cheese and paprika over the top.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 20-25 minutes until golden and bubbly.
- Let cool for 10 minutes before serving.
