Potatoes au gratin loaded with cheese, cream and garlic. An easy no fuss no mess delicious weeknight meal. (and the perfect side dish to your holiday meal)
Dive into a world of creamy, cheesy, and utterly comforting flavors with this Pioneer Woman Potatoes Scalloped recipe. Inspired by Ree Drummond’s famous cookbook, “Food from my Frontier,” this dish elevates the humble potato to gourmet status. If you’re searching for a side dish that’s both simple to prepare and guaranteed to impress, look no further. These scalloped potatoes, also known as potatoes au gratin, are the answer to your weeknight dinner dilemmas and holiday meal must-haves.
My family’s love for potatoes is no secret, and while my classic scalloped potatoes are always a hit, I was eager to explore new horizons. Dusting off my cookbook collection, I rediscovered this gem from the Pioneer Woman and knew I had to try it. It’s a delightful twist on traditional scalloped potatoes, promising an even richer and more flavorful experience.
Potatoes au gratin loaded with cheese, cream and garlic. An easy no fuss no mess delicious weeknight meal. (and the perfect side dish to your holiday meal)
I recently prepared these Pioneer Woman Potatoes Scalloped for a “linner” – that sweet spot between lunch and dinner. Following the original recipe closely, I made just a couple of personal tweaks to amplify the flavors we love most. A touch more garlic and an extra handful of cheese took this dish from delicious to divine. Instead of green onions, I opted for fresh chives for a milder, more elegant finish.
While the recipe calls for “big potatoes,” mine were on the smaller side, so I used six. In hindsight, seven small potatoes might have been even better to fully fill the baking dish. Nevertheless, the result was exactly what I craved: incredibly creamy and wonderfully cheesy potatoes. These aren’t just good; they’re the kind of side dish that steals the show.
Potatoes au gratin loaded with cheese, cream and garlic. An easy no fuss no mess delicious weeknight meal. (and the perfect side dish to your holiday meal)
Mastering Pioneer Woman Scalloped Potatoes: Your Go-To Recipe
This Pioneer Woman Potatoes Scalloped recipe is more than just a side; it’s a comforting embrace on a plate. It’s the ideal partner for roasted chicken, grilled steak, or even as a star vegetarian main course. The beauty of this recipe lies in its simplicity and the depth of flavor achieved with minimal fuss.
Key Ingredients for Pioneer Woman Potatoes Scalloped
- Potatoes: The heart of the dish. Yukon Golds or Russets work wonderfully, scrubbed and thinly sliced.
- Cream and Milk: This duo creates the signature creamy texture. Heavy cream ensures richness, while milk balances it out.
- Sharp Cheddar Cheese: The star cheese, providing a robust and tangy flavor that complements the potatoes perfectly. White cheddar is also a great choice for a slightly different flavor profile.
- Garlic: Freshly minced garlic infuses the cream sauce with a savory depth. Don’t be shy – garlic is key!
- Butter: Used to grease the baking dish and adds a touch of richness to the base.
- Flour: A small amount of all-purpose flour helps to thicken the cream sauce to the perfect consistency.
- Chives: Fresh chives, added at the end, bring a delicate oniony freshness and a pop of color.
- Salt and Pepper: Simple seasonings that are crucial for enhancing all the flavors.
Step-by-Step Guide to Pioneer Woman Potatoes Scalloped Perfection
- Prep is Key: Preheat your oven to 400°F (200°C). Lightly butter a shallow baking dish to prevent sticking.
- Potato Prep: Dice your scrubbed potatoes into thin, even slices. Arrange them in the buttered baking dish.
- Creamy Sauce Magic: In a separate bowl, whisk together whole milk, heavy cream, all-purpose flour, minced garlic, salt, and pepper until smooth.
- Combine and Bake: Pour the cream mixture evenly over the potatoes in the dish, ensuring they are mostly submerged.
- Cover and Cook: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes to allow the potatoes to soften.
- Cheese Time: Remove the foil and continue baking for another 20-30 minutes, or until the potatoes are tender when pierced with a fork.
- Cheesy Finish: Just before serving, generously sprinkle shredded cheddar cheese over the top of the potatoes. Return to the oven and bake for an additional 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Sprinkle fresh chives over the cheesy potatoes and serve immediately. The aroma alone is irresistible!
Tips for the Best Pioneer Woman Potatoes Scalloped
- Potato Slicing: Uniformly thin slices of potatoes ensure even cooking. A mandoline slicer can be helpful for this, but careful knife work will also do the trick.
- Cheese Variations: While sharp cheddar is classic, feel free to experiment with other cheeses like Gruyere, Monterey Jack, or a blend of cheeses for a unique flavor twist.
- Garlic Intensity: Adjust the amount of garlic to your preference. For a milder flavor, use fewer cloves. For a bolder garlic punch, add an extra clove or two.
- Make-Ahead Option: You can assemble the potatoes and cream sauce ahead of time and keep them covered in the refrigerator for up to 24 hours before baking. This makes it perfect for meal prepping or holiday gatherings.
- Serving Suggestions: Pioneer Woman Potatoes Scalloped are fantastic as a side dish with almost any main course. They are especially delicious with roasted meats, poultry, or fish. They also make a wonderful addition to holiday feasts like Thanksgiving or Christmas.
Conclusion: Pioneer Woman Potatoes Scalloped – A Recipe to Treasure
This Pioneer Woman Potatoes Scalloped recipe is a guaranteed crowd-pleaser. Its creamy texture, cheesy goodness, and comforting garlic flavor make it a standout side dish for any occasion. Easy to make and utterly delicious, this recipe is destined to become a family favorite. So, gather your ingredients and bring the warmth and flavor of the frontier to your kitchen tonight!
Recipe adapted from: The Pioneer Woman Cooks: Food From My Frontier by Ree Drummond.
