Scalloped Potatoes add creamy goodness to your holiday table. Old-fashioned sides bring back the best memories and great new ones!
A nice change from mashed potatoes.
Welcome to Holiday Side Dish Week with Festive Foodies!
Follow the hashtag #HolidaySideDishes on social media. We will be posting Monday November 12th , Wednesday November 14th, Friday November 16th, and Sunday November 18th so make sure you come back all four days to enjoy the delicious holiday side dish recipes shared by nineteen amazing bloggers! There’s quite a variety of recipes and you can be sure to find something yummy to add to your holiday table.
I’m starting off the week with a simple potato side dish we enjoy all year.
I make a basic white sauce add Parmesan cheese and bake. Easy peasy goodness.
Scalloped Potatoes are similar to Au Gratin Potatoes. The major difference is that Au Gratin Potatoes have a crumb topping. If you like yours with crumbs, by all means add some. I don’t judge!
Scalloped Potatoes
Ingredients
- 2 large russet potatoes (I use Idaho Potatoes)
- 1/4 cup butter
- 1/4 cup flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 cup ricotta cheese
- 1 cup shredded Parmesan
- salt and pepper to taste
- 1/2 teaspoon paprika optional
Instructions
- Peel and thinly slice potatoes arrange slices in one layer in a casserole dish, slightly overlapping.
- In a skillet, add butter and flour. Cook over low-medium heat until bubbly and browned. Slowly add chicken broth to thicken. Add milk, ricotta, Parmesan, salt and pepper.
- Pour sauce over potatoes and bake uncovered for about 45 minutes until potatoes are tender and sauce thickens. Sprinkle with paprika if desired.
Special thanks to Heather from Hezzi-D’s Books and Cooksfor hosting our event!
Take a look at all the fabulous Holiday Dish Recipes:
- Bacon and Pickled Jalapeno Cornbread Stuffing from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cheesy Bacon Creamed Spinach from Daily Dish Recipes
- Cranberry Orange Relish from Everyday Eileen
- Cranberry Sausage Sage Stuffing from Simple and Savory
- Dijon Maple Green Beans with Caramelized Pecans from Sweet Beginnings
- Low Carb Stuffing from Palatable Pastime
- Old Fashioned Celery and Onion Stuffing from Cookaholic Wife
- Parmesan Roasted Balsamic Brussels Sprouts from Hezzi-D’s Books and Cooks
- Quinoa Stuffed Squash Boats from Jolene’s Recipe Journal
- Roasted Brussels Sprouts, Butternut Squash, Pecans, and Cranberry from The Tip Garden
- Scalloped Potatoes from Cindy’s Recipes and Writings
- Skillet Cornbread with Bacon, Onion, Cheddar from Our Good Life
- Skillet Rolls from A Day in the Life on a Farm
- Vegan Maple Thyme Mashed Sweet Potatoes from The Baking Fairy
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