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Easy Cheesy Scalloped Potatoes

Easy Cheesy Scalloped Potatoes

An easy creamy potato dish perfect as a show stopping side for your next holiday gathering.
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Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Course Sides
Cuisine American
Servings 8

Ingredients
  

  • 8-10 medium sized Yukon Gold potatoes
  • 2 cups heavy cream
  • 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
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon pepper
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees fahrenheit
  • Butter the bottom and sides of a large 9 by 12 baking dish.
  • With a mandolin, slice the potatoes ⅛th inch thick and stack vertically in the baking dish until filled.
  • In a medium sized skillet over medium low to medium heat, place 3 tablespoons of butter. Once melted add 3 tablespoons of flour and whisk together until there are no more lumps for about 1 minute.
  • Next, very slowly add in the heavy cream while still whisking constantly.
  • Then add the garlic powder, onion powder, paprika, salt and pepper still constantly whisking.
  • Next add the cheese, a small handful at a time whisking until it has dissolved in the cream sauce until all cheese has been incorporated.
  • Once all the cheese has melted and the sauce is smooth, carefully pour over the potatoes making sure each potato has sauce poured over it.
  • Cover with foil and bake for 1 hour. Then remove from the oven and discard the foil. With a fork, gently separate each potato slice, letting the sauce seep in between each slice.
  • Return to the oven, uncovered and continue baking for 30 more minutes until golden brown and bubbly. Let cool for at least 10 minutes and garnish with fresh parsley or thyme.
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