Sharp Cheddar Scalloped Potatoes

March. Liam will be three on March 29th. I have been thinking about his first birthday -- the enormous party at my parents' house, the cake my mother made, the room full of everyone -- and his second birthday, which was smaller but still present. This one will be something different again, still shaped by the pandemic but less restricted than last year, outdoor possible, grandparents vaccinated. He has asked for a fire truck cake. He has been asking for a fire truck cake for approximately six weeks. We are having a fire truck cake.

Nora is eleven months and running at a pace that suggests the word "walking" is already inadequate. She runs with the specific confidence of someone who has forgotten that she only learned to walk two weeks ago. She has no relationship with the learning period. She learned it and she moved on. I have been trying to take pictures and keep missing the motion because the motion is now continuous.

I read a paper this week about long COVID -- the syndrome, the persistence of symptoms in some patients, the uncertainty about mechanism and duration. I have patients on my floor who came through COVID and whose bodies have not returned to baseline. This is one of the things about being a nurse in this particular time that I do not write about in general terms because the specifics are private, but the general truth is: there is more to come with this. We will be treating the aftermath for years. I am holding that and continuing to work.

Corned beef soaking in the fridge for St. Patrick's Day in two weeks. Started it early because the good cut was at the butcher and I grabbed it. March is already here.

The corned beef is already taken care of — grabbed the good cut early, and it’s been soaking for days. That kind of advance planning leaves room to think about everything else on the plate. Scalloped potatoes are what I keep coming back to for this meal: they go in the oven, they hold their heat, and the sharpness of the cheddar cuts right through the richness of the beef in a way that just works. It’s the kind of dish that earns its place on a table that already knows what it’s doing.

Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes | Servings: 8

Ingredients

3 lbs russet potatoes, peeled and sliced 1/8-inch thick
3 tablespoons unsalted butter
1 small yellow onion, finely diced
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard powder
1 tablespoon fresh chives, chopped (optional, for garnish)

Instructions

Preheat and prep. Heat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray. Peel and slice potatoes as evenly as possible — a mandoline works well if you have one.
Build the cheese sauce. Melt butter in a medium saucepan over medium heat. Add the onion and cook 3–4 minutes until softened. Whisk in flour and cook 1 minute, stirring constantly. Slowly pour in milk and cream, whisking until smooth. Continue whisking over medium heat until the mixture thickens, about 5–6 minutes.
Add the cheese. Remove the saucepan from heat. Stir in 1 1/2 cups of the shredded cheddar, the salt, pepper, garlic powder, and dry mustard. Stir until the cheese is fully melted and the sauce is smooth.
Layer the potatoes. Arrange half the potato slices in an even layer in the prepared baking dish. Pour half the cheese sauce over them. Add the remaining potato slices, then top with the rest of the sauce, spreading it to the edges.
Bake covered. Cover tightly with foil and bake for 45 minutes, until the potatoes are beginning to soften when pierced with a knife.
Finish uncovered. Remove foil, sprinkle the remaining 1/2 cup cheddar evenly over the top, and return to the oven uncovered. Bake an additional 25–30 minutes until the top is golden and bubbling and the potatoes are completely tender.
Rest and serve. Let the dish rest for 10 minutes before serving — this helps the sauce set and makes it easier to portion. Garnish with fresh chives if using.

Nutrition (per serving)

Sharp Cheddar Scalloped Potatoes — The Side Worth Planning Ahead For