When you grow up in a cold climate, like Newfoundland, you tend to eat a lot of warming food. In my opinion, there is nothing that says warming comfort food like potatoes. I have always loved potatoes, every kind imaginable and cooked in just about any way you can think of.
Today, being cold, I thought of these potatoes from long ago. I knew they would hit the spot and they did not disappoint.
This is a very basic scalloped potato recipe, but you can easily add anything else you like. Mushrooms go well in this dish as well as leeks, cheese, and many other things. Oh, bacon! Yes, bacon would even be a great addition. If you have them plain or dress them up, I promise they will help warm you up and have you coming back for seconds.
Classic Scalloped Potatoes
6 Good sized potatoes, peeled and cut into thin slices
1 Small onion, halved and thinly sliced
1/4 Cup/55 grams butter
1/4 Cup flour
2 Garlic cloves, crushed
2 1/2 Cups/600 ml milk
1 Teaspoon dried oregano
Salt and pepper, to season
Small bunch of fresh chopped parsley
Small bunch of fresh chopped chives, for garnish
Grease a deep sided 8 inch square baking dish or equivalent size. Preheat oven to 350 degrees F.
In a medium sauce pan set over high heat melt the butter. Add the garlic and oregano once the butter has melted and is sizzling. Give a good stir and add all the flour at once. Quickly whisk for about a minute until it forms a paste. Gradually start pouring in the milk, about 1/2 cup/60 ml at a time. Continue to whisk and add milk as you go. This process will take anywhere between 5-8 minutes. You are looking for a smooth thick sauce. Once the sauce has reached the desired texture, remove from heat season with salt and pepper and add chopped parsley. Set aside.
Add about a 1/3 of your potatoes to your baking dish and top with about 1/2 of the onions. Repeat two more layers of potatoes and onions. Evenly pour over the sauce. Cover and bake for about 1 hour. Remove from oven after an hour, remove cover and return to oven to continue baking for another 1/2 hour or so. When done the potatoes should be golden on the top and tender inside. Leave for about 5 minutes to cool. Top with chopped chives and serve.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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