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Cheesy Scalloped Potatoes
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese (or a mix of cheddar and Gruyere for extra flavor)
- Salt and pepper, to taste
- 1/2 teaspoon paprika (optional, for sprinkling on top)
- Fresh parsley or chives, chopped (for garnish)
Instructions:
- Prepare the Oven and Baking Dish:
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 3–4 minutes. Add minced garlic and cook for another minute.
- Stir in the flour and cook for 1–2 minutes, stirring constantly to form a roux.
- Gradually whisk in the milk and cream, making sure there are no lumps.
- Continue to cook, stirring constantly, until the sauce thickens (about 5 minutes).
- Add half of the shredded cheese and stir until melted and smooth. Season with salt and pepper to taste.
- Layer the Potatoes and Sauce:
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
- Pour half of the cheese sauce over the potatoes, spreading it evenly.
- Add the remaining potato slices on top, then cover with the remaining cheese sauce.
- Sprinkle the remaining cheese on top, and add paprika for color, if desired.
- Bake:
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 20–30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Serve:
- Let the scalloped potatoes rest for a few minutes after baking.
- Garnish with fresh parsley or chives, and serve warm.
Enjoy these creamy, cheesy scalloped potatoes – they’re a comforting, indulgent side that goes well with almost any main dish!
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