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  • Writer's pictureDash of Hang

Creamy Scalloped Potatoes

So it's been one hell of a day. You know those Mondays when it seems like everyone waited all last week and the weekend to save up work for you? Well that's what today feels like. Work phone ringing all day, hundreds of errands to run, to-do list longer than Santa's, and a nail in my car tire. Now all I want is to sit at home, watch The Ranch, and eat a dish of scalloped potatoes.

Before we talk about food, let's at least mention the positives of today. It's the middle of December and it's 68 degrees and sunny outside. I got to wander around my new favorite place: Costco Business Center while my tire was getting assessed. If you've never been a Costco Business Center, you need to go. There's an entire goat hanging in the refrigerator and those 5 gallon boxes of soda that businesses put in soda fountains. Also lastly, I'm stuck at home with no car meaning that I have the best excuse to be in the kitchen all day long. I've already cooked a steak, made scalloped potatoes, and baked four dozen chocolate cookies with another tray in the oven.

About these creamy scalloped potatoes though, they are so delicious and simple to make. When I say simple, I mean, I can do chores while these lovely potatoes are baking in the oven. The most tedious part of this was peeling the potatoes and slicing them, which I actually dread. But it was so worth it when I got to curl on the couch and eat steak and creamy scalloped potatoes with extra Parmesan cheese. INGREDIENTS:

  • 2 tbsp butter

  • 4 cloves garlic

  • 2 tbsp flour

  • 2 c milk

  • 2 tsp salt

  • 2 tsp pepper

  • 6 yukon potatoes, peeled and sliced

  • 4 tbsp grated parmesan cheese

  • Additional pamesan cheese and parsley for garnish


  1. Preheat oven to 350 degrees F.

  2. In a small sauce pan, melt butter. Toss in garlic until it starts to brown. Whisk in flour, salt, and pepper until you get a smooth consistency.

  3. Slowly pour in milk while constantly whisking until fully incorporated and lump-free.

  4. Bring to a boil then remove from heat.

  5. Thinly slice potatoes, about 1/8 inch. Stack them in your baking dish. I like to place them in a row, then slant them for that ripple look.

  6. Pour your cream mixture onto the potatoes. Sprinkle with parmesan cheese. (I add additional parmesan cheese after baking for added goodness.)

  7. Bake for 1 hour, until you get a golden brown top.

  8. Sprinkle chopped parsley and parmesan on top for garnish, Serve warm.


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