Taste of Home
The Best Cheesy Scalloped Potatoes
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours + standing
YIELD: 10 servings.
What makes this the best out of all the cheesy scalloped potatoes recipes out there? I slice them extra thin and toss them in an amazingly rich sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook
Ingredients
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4 tablespoons butter
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1/2 cup chopped onion
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1 teaspoon ground mustard
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1 teaspoon salt
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1/2 teaspoon coarsely ground pepper
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2 garlic cloves, minced
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1/4 cup all-purpose flour
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2 cups whole milk
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3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
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1 block (4 ounces) Monterey Jack cheese, shredded
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3 pounds russet potatoes, peeled and thinly sliced
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3/4 cup dry bread crumbs
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Minced chives, optional
Directions
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1.
Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes.
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2.
Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently.
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3.
Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.
Nutrition Facts
3/4 cup: 378 calories, 22g fat (13g saturated fat), 61mg cholesterol, 646mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 15g protein.
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