Creamy Scalloped Potatoes for Two

Garrett often has to work on Sunday afternoons and I have always tried to make a point of putting together a good meal for when he gets home. Sunday night dinners have always felt special – we set the table, open up all the dining room windows (love the natural light) and talk about our coming week. It’s also the last night I’m home before the work week starts, and I usually have more time to make something really fun or special.

These week we were both looking forward to some baked garlic chicken (recipe to come soon!) and spicy broccoli, but I also had a craving for something a little more decadent and homemade. Something that would remind me of the awesome Sunday night dinners my mom made when I was growing up.

One look at the potatoes in the pantry and I knew I wanted to make scalloped potatoes – creamy and cheesy and oh so good. With only two of us, we didn’t need a big casserole dish of potatoes, so I improvised and made a small batch for just two people. There were even leftovers for my lunch the next day – bonus!

Although this recipe is for two, you can easily increase the amounts for more people, and is a great make-ahead dish for when company is coming over.

What you’ll need:

2 medium Potatoes, washed, peeled and thinly sliced (about 2-1/2 cups)
2 tbsp Butter
2 tbsp Flour
1 cup Half-and-Half Cream (or Milk)
1/2 cup shredded Cheddar Cheese, divided
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Worcestershire Sauce
1/8 tsp Ground Thyme

Preheat oven to 375°F and grease a 1 quart baking dish.

I used a sharp knife to thinly slice the potatoes, but a mandolin would work even better. These were great boiling potatoes, so I didn’t worry about peeling them.

Time to make a nice roux. Melt the butter in a small saucepan on medium heat. Add flour and whisk for a few minutes while it is cooking.

When it has thickened, gradually whisk in the cream or milk. Bring to boil and reduce heat to medium-low. Cook until thickened, stirring constantly. Remove from heat.