Quick and Creamy Scalloped Potatoes | Serves 4-6We know mashed potatoes and gravy is a classic combo, but let's switch it up this time. Just as easy to make (probably easier since you don't have to smash any potatoes), this Quick and Creamy Scalloped Potatoes recipe will definitely become a family favourite.
- 4 Yukon Gold Potatoes
- 1 Cup All Purpose Flour
- 4 Cups Whole Milk
- 1 Yellow Onion
- 1/4 Cup Salted Butter
- LOTS of Shredded Mozzarella (*This is a real measurement)
Set your grill's temperature to high heat and watch your built-in grill thermometer move to 400°F.
Peel your potatoes using one of our serrated peelers and place them in a large bowl for rinsing.
*For a 4" deep and 14" wide pan you will need approximately 3 medium-large sized potatoes.
Heat your milk in a pot on low temperature on the grill. Do not let it boil.
Dice your room-temperature butter into 2" thick cubes
Half your potatoes and then thinly slice them.
If you are using a disposable or ceramic tray you need not worry about this step.
For a steel tray you may want to line it with butter. Not much butter is needed as you will be using milk and butter later on.
Line your potatoes into the rectangular tray by letting them overlap slightly and sprinkle with salt and pepper. Other seasonings we suggest are thyme, garlic or rosemary.
Cut your onion into rings - big or small - it all works. Don't worry it'll taste fine, stop crying.
Throw those onions and 3-4 cubes of butter all over the flowery potatoes.
After the entire pan is lined with one layer of sliced potatoes sprinkle a healthy amount of flour over top to evenly cover the entirety of the potatoes.
Pour your warm milk over top the plains of potatoes and repeat steps 1 - 2 until the final layer reaches the top of the pan.
You can never have enough cheese. So just go for it once you get to this step. Layer the entire top with lots of cheese.
There should be enough room in your pan to do another layer of potatoes, onion, diced butter, flower, milk and cheese.
By this point your grill should be hot. Place your potatoes on the grill and let those bad boys bubble bubble toil and trouble.
Now for optimal cooking we suggest always taste testing, especially when it comes to cheesy goodness. You want those potatoes fully cooked through, don't you?
Once the tops of the cheese are browns and the potatoes colour has lightened to look fully cook, dive in.