Cheesy Scalloped Potatoes
A tasty potatoes au gratin, smothered in a creamy cheese sauce.
Equipment
- Mandoline
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
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 11/2 cups milk
- ½ teaspoon thyme
- ½ teaspoon ground mustard
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup thinly sliced yellow onion
Toppings:
- 2 tablespoons freshly shredded parmesan cheese
- ¼ 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 ½ portion of the cheese sauce.
- Repeat this process once and top it all with additional ¼ 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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