Growing up my mom always made scalloped potatoes that came from a box and tasted like the freeze-dried potatoes and fake cheese they were – sorry mom! I honestly never really liked them much, but came to like good scalloped potatoes and various versions of potato casseroles through my adult years. I came up with this easy recipe that gives a creamy salty casserole a little punch from some crispy oniony/garlicky shallots.
SCALLOPED POTATOES WITH CRISPY SHALLOTS
- 3-4 Lbs. Russet Potatoes
- 1 1/2 Cups Half and Half
- 2 Tsp. Salt
- 2 Tsp Black Pepper
- 3/4 Cup Grated Romano Cheese
- 4-5 Shallots, Thinly Sliced
- 2 Tbs. Butter
- 1 Tsp. Sugar
- Preheat oven to 375 degrees.
- Peel potatoes and slice in 1/4-inch slices on a mandolin or with a knife.
- Grease a 2-quart baking dish and cover bottom with a single layer of potatoes. Pour 1/4 cup of half and half over potatoes and then sprinkle with salt and pepper. Top with 1/8 cup of cheese.
- Continue this process with six successive layers of potatoes, half and half, seasoning and cheese.
- Cover with foil and bake for 40 minutes at 375 degrees.
- While baking, melt butter in a saucepan and add thinly sliced shallots. Sprinkle with sugar.
- Cook shallots, stirring occasionally, over low heat for 30 minutes or until brown and slightly crispy. When finished, set aside.
- Remove foil from potatoes and return to a 400-degree oven for 15 minutes until potatoes are tender, bubbly and slightly browned.
- Removed from oven and evenly coat top with crispy shallots.
- Let stand 10-15 minutes before serving.
I recently made this recipe with grilled pork chops, but it is excellent with beef, chicken or some crispy breaded fish. You’ll love the nuttiness of the romano cheese while not being overwhelmed with a ton of stringy cheddar or other variety. The shallots also add some depth of flavor and a little texture to this creamy spud casserole. And trust me, it’s way better than the box stuff your mom used to fix!