Cheesy scalloped potatoes recipe

Cheesy Scalloped Potatoes

A tasty potatoes au gratin, smothered in a creamy cheese sauce.
5 from 6 votes
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Course: Side Dish
Cuisine: American
Keyword: side dish, au gratin, holiday side dish, potato, casserole
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 4
Author: Rika Livingston

Equipment

  • Mandoline
  • Vegetable Peeler

Ingredients

  • 2 pounds potatoes (Russets, Yukon or Red Potatoes) (washed, peeled and thinly sliced)
  • 2 tablespoons unsalted butter
  • 3 garlic cloves (minced)
  • 3 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 11/2 cups milk
  • 1/2 teaspoon thyme
  • 1/2 teaspoon ground mustard
  • 1 cup freshly shredded sharp cheddar cheese
  • 1 cup thinly sliced yellow onion

Toppings:

  • 2 tablespoons freshly shredded parmesan cheese
  • 1/4 cup freshly shredded sharp cheddar cheese
  • chopped chives

Instructions

  • Preheat oven to 350°. 
  • In a small saucepan over medium-high heat, melt butter, add garlic, keep stirring and cook until fragrant (do not burn). Add flour, salt, and pepper. Cook and stir until smooth.
  • Gradually whisk in milk, add ground mustard and thyme. Bring it to a boil, and keep stirring until the sauce is thickened (for about 2 minutes). Remove from the heat, and stir in the cheese until melted.
  • Coat a 13″ x 9″ baking dish with cooking spray then spread half of the sliced potatoes on it. Spread half of the sliced onions on top of the potatoes and layer up with 1/2 portion of the cheese sauce.
  • Repeat this process once and top it all with additional 1/4 cup cheddar cheese and parmesan cheese.
  • Cover the baking dish with foil and cook for 45 minutes. Then uncover and continue to cook for 15 - 20 minutes, or until potatoes are browned and tender.
  • Serve with chopped chives (optional)

Notes

  • Add milk just a little at a time as you stir to avoid lumps. 
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