One of my favorite things that my mom would make for us when I was a kid was Scalloped Potatoes. That crunchy part on top? The BEST! It was sort of a labor of love because you know, the peeling and the slicing, and the peeling and the slicing…
I haven’t made them very much for my family (mostly because of the peeling and slicing), but I decided to use my mandoline (fancy slicer gadget). I don’t love a whole lot of kitchen tools that take up space and hardly get used, but this one makes the job so much easier, it’s worth the space in my drawer that it occupies! So really, I only had to suffer through the peeling.
I added a head of garlic to these creamy crunchy sliced potatoes that I roasted in a foil packet in the oven. This is really easy to do, and it adds such a nice sweet garlic flavor to your potatoes. If you’ve never cooked with roasted garlic before, adding a whole head seems like a ton! But the garlic flavor mellows so much when its roasted, it just adds a really nice mild flavor. If you know you LOVE roasted garlic, you could even add two whole heads for a stronger roasted garlic flavor.
So I grilled up some nice, juicy steaks and steamed some fresh green beans to go along with our Roasted Garlic Scalloped Potatoes. We were pretty much in heaven as we gathered around the table, gave thanks, and dug in! Sometimes going to a little extra effort in the kitchen pays off if it means the ones you love all come together. I know my mom thinks so!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1 head of garlic
- 1 tablespoon olive oil
- salt and pepper
- 5–6 medium sized Russet potatoes, peeled and sliced thinly
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups whole milk
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- pinch of ground nutmeg
- pepper to taste
- 1/2 cup Italian seasoned Panko breadcrumbs
- Preheat oven to 350 degrees. To roast your garlic, slice off the very top (opposite the root end) of the head of garlic. Place the head of garlic on a square of tin foil, and drizzle with olive oil. Season with salt and pepper. Gather the sides of the foil and loosely wrap the garlic up in a little foil packet. Place the packet on a baking sheet and place it in the oven. Bake for 1 hour, then remove it from the packet and then set it aside and let it cool for a bit.
- Peel and slice your potatoes and then place them evenly in a greased 9 by 9 inch baking dish. Set aside while you make the white sauce.
- In a medium pan, melt butter over medium high heat. Sprinkle the flour over the butter, and cook for a few minutes stirring constantly. Whisk as you pour the milk into the pan, and bring to a gentle boil, stirring occasionally. Reduce heat to medium and allow the sauce to thicken slightly, stirring occasionally.
- Squeeze the garlic out of the skin into a small bowl and mash it into a paste. Add the roasted garlic to the white sauce, along with the heavy cream, salt, nutmeg and pepper.
- Pour the white sauce over the potatoes and press the potatoes down a bit so that they are mostly covered.
- Sprinkle the Panko breadcrumbs over the top of the potatoes.
- Cover the baking dish and bake for 45 minutes, then remove the foil and bake an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.