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Cheesy Scalloped Potatoes

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If you don’t want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection!

Ingredients

Scale
  • 4 russet potatoes, (peeled and sliced into ¼-inch slices (about 2 pounds))
  • 1 yellow onion, (sliced into rings)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • 2 cups whole milk, (room temperature)
  • 1 ½ cups mild cheddar cheese, (shredded)
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400°F. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
  2. Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
  3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
  4. Stir in cheese all at once, and continue stirring until melted and smooth, about 30-60 seconds.
  5. Pour the cheese sauce over the potatoes, and cover the dish with aluminum foil.
  6. Bake for 85-90 minutes, or until the potatoes are tender.
  7. For a crisp topping, change the oven setting to broil after the potatoes are baked. Broil until golden brown.
  8. Season with salt and pepper to taste and serve.

Notes

For best results, slice potatoes uniformly to ensure even cooking. Let stand 10 minutes before serving to allow sauce to thicken. Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Nutrition

Find it online: https://www.rapidrecipes.blog/cheesy-scalloped-potatoes-perfection-2/