Easy Cheesy Scalloped Potatoes
An easy creamy potato dish perfect as a show stopping side for your next holiday gathering.
Equipment
- 1 Mandolin
- 1 9x13 Baking Dish
Ingredients
- 10 - 12 large Yukon Gold potatoes sliced to ⅛th inch thick (4 lbs)
- 2 cups whole milk
- 1 cup shredded gruyere cheese (or any preferred soft cheese)
- 1 cup shredded white cheddar cheese (or any preferred soft cheese)
- 3 tablespoon butter
- 3 tablespoon flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon freshly cracked black pepper
- 1 ½ teaspoon kosher salt
- fresh thyme for garnish (optional)
Instructions
- First, preheat the oven to 350°F and grease the bottom and sides of a large 9x13 baking dish with nonstick cooking spray.Layer the thinly sliced potatoes on the bottom of the pan either vertically or horizontally to your preference.
- In a medium skillet, add the butter over medium heat. Once the butter is melted, add the flour and whisk the butter and flour together for one minute until there are no more lumps.
- Slowly add the milk to the roux while whisking to incorporate the butter and flour into the milk.
- Next, add the shredded cheeses, a small handful at a time, whisking until the cheese has dissolved in the cream sauce before adding more.
- Once all the cheese has melted, add the onion powder, garlic powder, paprika, salt, and freshly cracked black pepper.
- Next, slowly pour the cheese sauce over the top of the potatoes, making sure to get the sides as well.
- Place aluminum foil over the casserole dish and bake it covered for 30 minutes. After 30 minutes, remove the aluminum foil and bake it uncovered for 30 minutes or until it is bubbly and golden brown on top.
- Garnish with fresh thyme if preferred and serve immediately while warm.
Notes
Use a mandolin - I like to use this mandolin, which makes slicing the potatoes thinly a breeze. They are relatively inexpensive and can be used for thinly slicing all kinds of vegetables, Brussels sprouts for salads, cheeses, and pickles.
No peeling required - There is no need to peel your potatoes before slicing them. The skin of the potatoes is loadedwith fiber, and when baked, they create a beautiful golden crust and a show-stopping potato casserole.
Shred your own cheese - Most pre-shredded cheeses are coated in an anti-caking agent, which will affect the texture of the cheese sauce. It is always best to buy a full block of cheese and shred it yourself.
Sprinkle with extra cheese for browning - For an extra golden brown crust on top, sprinkle the potatoes with additional cheese or shredded parmesan before baking.
Nutrition
Calories: 355kcalCarbohydrates: 43.4gProtein: 15gFat: 16gSaturated Fat: 9.1gCholesterol: 45mgSodium: 250mgPotassium: 843mgFiber: 8.1gSugar: 10.6gCalcium: 367mgIron: 5mg
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