We received the most adorable baking dish for our wedding and I love any opportunity to use it. It is small (8 by 5.5 inches) and is the perfect size for a mini baked dinner treat for the two of us.
My mother used to make scalloped potatoes for holidays or nights she was hosting friends for dinner. Seeing as it is not one of the recipe cards that she left me, I’ve been excited to find my own variation of this warm and cheesy side. This recipe served as a great guide and I just needed to reduce some of the measurements down since I was working with a tiny dish.
- 3 Tablespoons butter
- 1 small onion
- 1 russet potato (peeled and cut into round slices)
- 4 cloves of garlic – minced
- 1 1/2 Tablespoons of flour
- 3/4 cup chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon of thyme (using half at a time)
- 1/4 cup parmesan cheese
- 1 cup of milk
- 1 cup of mozzarella cheese
Steps and Notes:
- Spray the baking dish and preheat the oven to 400 degrees
- Melt the butter in a saute pan and add the onions. Cook until translucent.
- Add the garlic and saute for an extra minute
- Stir in the flour and combine
- Whisk in the stock until fully combined and then add the milk, salt, pepper, and 1/2 teaspoon of thyme. Bring to a simmer and thicken, then set aside.
- Layer half of the sliced potatoes into the pan and cover with half of the cream sauce.
- Place half of the cheese into the dish and then sprinkle with parmesan.
- Fill the dish with the final layer of potatoes and cover with the cream sauce and cheese
- Cover with foil and bake for 30 minutes.
- Remove the foil and cook for another 30 minutes.
- Sprinkle the rest of the thyme on top and let cool for 5-10 minutes before serving.
Thoughts for Next Time:
- Create adorable individual stacks – cooked in muffin tins