Cheesy Scalloped Potatoes

Who doesn’t love cheese and potatoes. Cheesy Scalloped Potatoes are a true comfort food, yet also work as an elegant side dish.

Ingredients:

2 lbs. Russet Potatoes peeled and sliced in 1/8 inch rounds
2 lbs. Yukon Gold Potatoes peeled and sliced in 1/8-inch rounds
1 medium sweet onion thinly sliced
1/4 cup butter
4 cloves garlic minced
1/4 cup all-purpose flour
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/2 tablespoon dried parsley
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 cup low sodium chicken broth
2 cups 2% milk
2 cups freshly grated sharp cheddar reserve 1/2 cup for top
1 cup freshly grated white cheddar reserve 1/4 cup for top

Directions:

Preheat oven to 400 degrees.  Spray 9×13 inch casserole with olive oil or nonstick cooking spray.

In large skillet over medium low melt butter. Add minced garlic and sauté for 1 minute; stirring constantly. Slowly whisk in flour; cook for 3 to 4 minutes whisking constantly.  Whisk in onion powder, paprika, dried parsley, salt and freshly ground black pepper.  Slowly whisk in chicken broth and milk, alternating between the two.  Whisk until smooth; simmer for 5 minutes. Turn heat to low and slowly whisk in 1/2 cups sharp cheddar and 3/4 cup white cheddar.  Simmer while you layer the potatoes.

Layer 1/2 of the potatoes and 1/2 of the onions in the casserole dish.  Pour 1/2 of the cheese sauce over the potatoes.  Layer the rest of the potatoes and onions and pour the rest of the cheese sauce over.

Top with the remaining reserved cheese. Cover with foil and bake for 30 minutes.  Uncover and bake for another 30 minutes or until it is nicely browned on the top and bubbly.

Cheesy Scalloped Potatoes

Who doesn't love cheese and potatoes. Cheesy Scalloped Potatoes are a true comfort food, yet also work as an elegant side dish.

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Course Side Dish

Cuisine American

Ingredients

  

1x2x3x

• 2 lbs. Russet Potatoes peeled and sliced in 1/8-inch rounds
• 2 lbs. Yukon Gold Potatoes peeled and sliced in 1/8-inch rounds
• 1 medium sweet onion thinly sliced
• 1/4 cup butter
• 4 cloves garlic minced
• 1/4 cup all-purpose flour
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/2 tablespoon dried parsley
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup low sodium chicken broth
• 2 cups 2% milk
• 2 cups freshly grated sharp cheddar reserve 1/2 cup for top
• 1 cup freshly grated white cheddar reserve 1/4 cup for top

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Instructions

 

• Preheat oven to 400 degrees. Spray 9×13 inch casserole with olive oil or nonstick cooking spray.
• In large skillet over medium low melt butter. Add minced garlic and sauté for 1 minute; stirring constantly. Slowly whisk in flour; cook for 3 to 4 minutes whisking constantly. Whisk in onion powder, paprika, dried parsley, salt and freshly ground black pepper. Slowly whisk in chicken broth and milk, alternating between the two. Whisk until smooth; simmer for 5 minutes. Turn heat to low and slowly whisk in 1/2 cups sharp cheddar and 3/4 cup white cheddar. Simmer while you layer the potatoes.
• Layer 1/2 of the potatoes and 1/2 of the onions in the casserole dish. Pour 1/2 of the cheese sauce over the potatoes. Layer the rest of the potatoes and onions and pour the rest of the cheese sauce over.
• Top with the remaining reserved cheese. Cover with foil and bake for 30 minutes. Uncover and bake for another 30 minutes or until it is nicely browned on the top and bubbly.

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