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Scalloped Potatoes

Scalloped Potatoes

Starters and Sides

This comforting Yukon gold potato casserole layers tender, thinly sliced potatoes with a rich, creamy sauce made from butter, sautéed onions, garlic, and a touch of flour for thickness. The sauce is enriched with chicken broth, milk, and HVSS natural salt, which adds depth of flavor and enhances the savory notes. A blend of Mexican cheese and mozzarella brings a perfect, melty finish, while fresh thyme adds herbal brightness. HVSS Spicy salt sprinkled at the end provides a flavorful kick. Baked to golden perfection, this dish delivers a satisfying balance of creamy texture and rich, complex flavors.

Ingredients:

  • 1 thinly sliced onion
  • 3 cloves of garlic
  • 1/2 stick of butter
  • 1/4 cup flour
  • 1 cup chicken broth
  • 2 cups milk
  • 1 teaspoon HVSS natural salt
  • 3 lbs thinly sliced Yukon gold potatoes
  • 1/2 cup 3 cheese Mexican mix
  • 1/2 cup grated mozzarella
  • Fresh thyme leaves
  • HVSS Spicy salt

Instructions:

  1. Over low heat, sauté 1 thinly sliced onion and 3 cloves of garlic in 1/2 stick of butter until softened.
  2. Sprinkle in 1/4 cup of flour and stir to combine. Cook for 2 minutes, stirring constantly.
  3. While whisking, gradually pour in 1 cup of chicken broth.
  4. Add 2 cups of milk and 1 teaspoon of HVSS natural salt, then whisk everything together until smooth.
  5. Bring the mixture to a simmer and continue whisking until it thickens. Remove from heat.
  6. In a buttered 9x13 casserole dish, lay half of the 3 lbs of thinly sliced Yukon gold potatoes in an even layer.
  7. Sprinkle 1/2 cup of 3 cheese Mexican mix and 1/2 cup of grated mozzarella over the potatoes. Top with fresh thyme leaves.
  8. Ladle half of the sauce over the first layer of potatoes and cheese.
  9. Repeat the layers with the remaining potatoes, cheese, and sauce.
  10. Cover the dish with foil and bake at 350°F for 30 minutes.
  11. Remove the foil and bake for another 30 minutes at 350°F.
  12. Set the oven to broil and cook for 1-2 minutes to golden the top of the dish.
  13. Finish with a sprinkle of HVSS Spicy salt before serving.
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