Garlic, Parsley, Scalloped Potatoes

I should of taken a picture, but it was Easter and I forgot to. Really wasn’t even thinking about posting this recipe at all. It was our family telling me when they tasted it that it needed to be on my blog. Our son-in-law put it this way, it’s blog worthy.

Normally when I make scalloped potatoes it involves using a lot of cheese. Our son-in-law doesn’t like Canadian cheese so cheese was out. He has a good reason for his dislike of Canadian cheese. There is a big difference in cheese from different countries, it has to do with the taste of the milk. What a cow feeds on and the bred of the cattle determines the taste and it gets magnified in the cheese.

Our son Ian isn’t a big fan of scalloped potatoes, he says it’s because of the onions. I admit that I do use, normally, a lot of onions. Thing is you really do need onions to make good scalloped potatoes so just like when he was a little kid I needed to hide them. I succeeded because he said he really liked the scalloped potatoes and even had seconds.

This recipe, unless you have very good knife skills, should be made using a mandolin. Using a mandolin also makes it easier and a lot faster to make. I do have a mandolin but since I like a good challenge I used a knife. My normal thing when making any potatoes even to mash it is one potato per person so for this dish it was fourteen potatoes. For less you will have to do the math to figure it out, but leftover scalloped potatoes are a great thing. We ended up with absolutely no leftovers, guess that does say it was good. I will start with the bechamel sauce because it is a little different.


1/2 cup butter

6 tablespoons flour

2 teaspoons salt ( this may seem a lot but you are seasoning the whole dish )

1 and 1/2 teaspoons pepper

6 cloves garlic minced ( you need to use a micro grater or a garlic press for this ) ( you need 2 tablespoons )

pinch of cayenne pepper

pinch of nutmeg

1 and 1/2 cups of milk

1 and 1/2 cups half and half cream

Melt butter in a saucepan with the garlic, salt, pepper, and cayenne pepper. When butter is melted add the flour and cook on medium heat whisking constantly for 1 minute. Add milk, cream, and nutmeg, cook until thickened whisking often.


14 potatoes peeled and sliced 1/16 inch thick

1 large onion sliced so thin you can basically see thru the slices

1 cup finely chopped parsley ( you want to use curly parsley because it works better with the garlic, flavour thing )

14 by 9 baking dish

cooking spray

Spray the baking dish with the cooking spray. Neatly put a layer of potatoes in the dish, sprinkle with parsley, repeat until you have 4 layer. Evenly spread the onions over the fourth layer. Continue making layer of potatoes sprinkled with parsley until you have used all the potatoes. The last layer doesn’t get sprinkled with the parsley yet. Pour the sauce evenly pour the bechamel sauce over the potatoes, sprinkle the top with parsley. Bake in a preheated 350 oven for one and a half hours.

About Graham Stewart

This is me on a bad day.
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2 Responses to Garlic, Parsley, Scalloped Potatoes

  1. A_Boleyn says:

    Sounds tasty. A bit more elaborate than the one I made this Easter with my spiral cut ham … one potato per person/serving sounds about right. A mandoline IS a handy device.

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