A Macaroni and Cheese Alternative
Macaroni and Cheese alternative you say?
Yes! Substitute the pasta for potatoes of course! – so easy too!
Cheesy Scalloped Potatoes is almost identical to mac n’ cheese recipes. The main difference being potatoes and chicken broth! You can totally use vegetable broth to create a vegetarian version.
When Covid-19 began in early 2020 I made a ton of macaroni and cheese because I craved cheesy comfort food and was stuck indoors. I tried different cheeses and all kinds of pasta shapes to reinvent the dish with pizazz. Eventually growing sick of it for obvious reasons, also because the pasta weighed heavily on my belly for days. I am not celiac, but I do pay a price after eating gluten-enriched foods. Naturally, I then turned to potatoes to get the cheesy dish I so crave.- I should have just started with the potato….dah!
Honestly, I usually would never indulge as much in pasta dishes normally but the Covid bug got me when it was hard to find!
Absolute Best Cheesy Scalloped Potatoes
What Type of Potatoes?
I find that Yukon or red potatoes work well. The skins on the Russett are just too rough in my opinion.
How to slice?
A mandolin can be used or sliced by hand.
What type of cheese?
Cheddar is commonly used in this dish, but you can certainly add a little gruyere, swiss, or parmesan to jazz it up!
Can you freeze it?
I don’t really recommend it, because it won’t be the same consistency after. Besides, any leftovers in the fridge the next day will probably get eaten!
What to serve it with?
Pair with fish, pork, steak, chicken, or a salad!
Quick and Easy Cheesy Scalloped Potatoes
Ingredients
- 3 Lbs Yukan or Red Potatoes
- ¼ Cup Butter
- 1 Small Onion, Diced
- 2 Tbsp Minced Garlic
- ¼ Cup Gluten Free Flour or regular flour
- 2 Cups Chicken Broth or vegetable broth
- 1 Cup Light Cream
- 2 Cups Shredded Cheddar Cheese
- 1 Tbsp Dijon Mustard or Dried Mustard
- 2 Tsp Paprika
- Salt and Pepper to taste
Instructions
- Wash potatoes of debris, pat dry. Preheat oven to 375 degrees.
- Slice potatoes in ¼ inch rounds or small chucks.
- Parboil potatoes for 4 minutes. Do not over boil. Drain and set aside.
- Preheat saucepan to medium heat. Add butter, melt to cover the bottom of the pan.
- Add onion and garlic and saute until soft. About 4-5 minutes.
- Slowing wisk in flour, ensuring all lumps are smoothed out.
- Stir and cook until lightly golden brown in color to create a roux, approx 4-6 minutes.
- Add broth slowly while whisking to blend.
- Slowly stir in light cream. Stir constantly until cream sauce forms, about 5 minutes.
- Add half the cheese and stir in. Stir in the remaining cheese, mustard, paprika, salt, and pepper. Stir until creamy.
- Butter casserole pan
- Layer in the potatoes and sauce mixture to ensure potatoes are covered in the sauce. Bake 40-45 minutes uncovered
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