Old-fashioned scalloped potatoes for a comforting side dish

Ingredients for Old-fashioned scalloped potatoes

• 480 g onion, thinly sliced

• 135 g unsalted butter

• 90 g plain flour

• 840 ml full-fat milk

• 1,125 g boiling potatoes

• 170 g sharp cheddar cheese, coarsely grated

• 40 g dry bread crumbs

How to make Old-fashioned scalloped potatoes

1. Preheat the oven to 200°C (fan 180°C).

2. In a frying pan, melt 2 tablespoons of the butter over a moderate low heat. Add the onion and cook, stirring, until it is very soft.

3. In a heavy saucepan, melt the remaining 6 tablespoons of butter over a moderate low heat. Whisk in the flour and cook the roux, whisking continuously, for 3 minutes.

4. Gradually add the scalded milk in a stream, whisking as you go, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute, then add salt and pepper to taste.

5. Peel the potatoes and slice them into 3 mm thick rounds.

6. Spread about one third of the sauce in the bottom of a well-buttered 2.5 L gratin dish, at least 6.5 cm deep.

7. Layer one third of the potato slices over the sauce, slightly overlapping them, followed by one third of the cooked onions.

8. Sprinkle one third of the Cheddar cheese over the onions. Repeat the layering process with the remaining sauce, potatoes, onions, and Cheddar.

9. Finish by sprinkling the top with breadcrumbs and dotting it with the remaining 1 tablespoon of butter, cut into small pieces.

10. Cover the dish with foil and bake in the preheated oven for 20 minutes.

11. Remove the foil and continue baking for a further 35 minutes, or until the top is golden and the potatoes are tender.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.