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Corey’s Scalloped Potatoes


      Corey's family recipe for scalloped potates. it represents the traditional cuisine prepared by African American people living in the Southern United States.

      • Serves 4
      • Easy


      Corey’s Scalloped Potatoes


      6-8 servings

      Prep Time 30 minutes

      Total Time 90 minutes


      • 8 Medium Russet/Yukon Gold Potatoes
      • ½ Stick Butter (Unsalted)
      • 6 Cloves Garlic (Fine dice)
      • 1 Small  Onion (Fine dice)
      • 2 c Chicken Stock (Low Sodium)
      • 1/3 c Flour (AP)
      • 1 ½ c Milk (or more as needed)
      • 162 g Cheese Grated (For example: Sharp Cheddar, Fontina, Gruyer, Gouda)
      • TT Salt & Pepper


      1. Slice the potatoes into thinly slices. Approximately 1/8 inches thick (.3175 cm).  Place in to a bowl of ice/cold water to keep the potatoes from turning brown.
      2. Using 1 tbs of olive oil sauté onion and garlic. Until fragrant and translucent.  There should be no color on the onions. Set aside to cool.
      3. In a medium heavy bottom pan melt butter over a low to medium heat.  When the butter starts to bubble add the flour.
      4. Stir the butter/flour mixture till it turns to a blond color.
      5. Then add milk and stock.  Whisk constantly to prevent lumps from forming.  Once the sauce thickens enough to coat the back of a spoon.
      6. Slowly add cheese stirring constantly.  Once all the cheese has been melted into the sauce remove from heat. Add garlic and onions as well as salt and pepper to taste.
      7. In a 9 x 9 x 2 inch or 32 x 23 x 5 cm baking pan lined with aluminum foil pour a small amount of the cheese sauce on the bottom of the pan.  Then start to layer the potatoes over sauce.  Then cover the layer with a little more sauce.  Continue until all the potatoes have been layered and covered with cheese sauce.
      8. Cover the pan with foil and place in preheated 400 Fahrenheit/200 Celsius oven for 30 minutes. Then remove foil and bake for another 20 minutes.  Bake potatoes until golden brown and the potatoes are tender.

      Suggestion:  Top with fresh herbs such as thyme, parsley, rosemary


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      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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