Easter Sunday is a day of feasting, and this creamy, cheesy and rich Scalloped Potatoes works perfectly as a side dish for the feast. A baked casserole dish packed with beautifully layered potatoes, an onion cream sauce and the mildest of spices, Scalloped Potatoes pair perfectly with a big roast and fresh bread. Here’s the recipe to try out.
Good Friday and Easter Sunday together combine to make a very important holiday weekend for Christians all over the world. In case you didn’t know, Good Friday commemorates the day when Jesus Christ was crucified, and Easter was the day when he was resurrected. While Good Friday is usually seen as a day of abstinence and penance in continuation with Lent, Easter is the day which is considered to be a joyous occasion for celebration. Naturally then, a feast on Easter Sunday is a must, and so is the inclusion of Scalloped Potatoes in said feast.
Traditionally, eating meat is avoided during Good Friday, which is why many Christians cook many potato dishes like Scalloped Potatoes for the occasion. However, the dish is so creamy, rich and festive that many families choose to have it for their Easter feast instead. In case you’re wondering what the dish is all about, Scalloped Potatoes is a casserole dish. Potatoes are cut into uniform and thin slices and layered beautifully like fish scales. A creamy white sauce—often laden with cheese—is added to the layers. The entire dish is then baked until the potatoes are tender.
You might imagine that because they are baked, Scalloped Potatoes are sort of healthy. In fact, with the beautiful bubbly and cheesy sauce and the abundance of soft potatoes, this dish is more festive and richer instead of being healthy. This is precisely the reason why Scalloped Potatoes are perfect as an indulgent and satisfying side dish for Easter Sunday feast. Pair the Scalloped Potatoes with a roasted lamb dish, a light salad and fresh-baked bread, and your Easter Sunday feast will be nothing short of brilliant. Here’s the simple recipe for Scalloped Potatoes you need.
Image used for representative purpose. Image courtesy: Pinterest
½ cup butter
1 large onion, finely chopped
2 garlic cloves, minced
¼ cup flour
2 cups milk
1 cup chicken broth
½ tsp salt
1 tsp black pepper
½ cup cheese, grated
2 tsp parsley, finely chopped
1. To make the sauce, heat a heavy-bottomed pan.
2. Place the butter in and let it melt, then add the garlic and onion.
3. Saute and cook the onions until they turn soft.
4. Add the flour and cook it for a minute or two.
5. Add the milk and the broth and mix well.
6. Keep whisking until the sauce thickens, then add salt and pepper to taste.
7. Remove from heat and set aside until needed.
8. Wash and peel the potatoes, then use a mandolin to slice them thinly.
9. Keep the sliced potatoes dipped in cold water until needed.
10. Drain and dry the potato slices.
11. Grease a baking dish with butter.
12. Arrange one-third of the sliced potatoes like fish scales on the dish.
13. Pour one-third of the sauce over the potatoes.
14. Repeat the layers ending with the sauce.
15. Cover the dish with foil and bake for 45 minutes at 180 degrees.
16. Take the potatoes out, add the grated cheese and put the potatoes back in the oven without the foil.
17. Bake for 30-35 minutes until the top is golden brown and the potatoes are tender.
18. Rest the Scalloped Potatoes for at least 15 minutes before serving them with a generous sprinkling of parsley.