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dmscott52

The Best Cheesy Scalloped Potatoes

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Seriously, these are the best cheesy scalloped potatoes, made with two types of cheese. Make sure to use full fat milk and cheese, and shred your cheese before melting for a creamier texture.

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Rate this recipe 4.5/5 (23 Votes)

Ingredients

  • 4 tablespoons butter
  • 1/2 cup chopped onion
  • 1 teaspoon ground mustard
  • 1 teaspoon. salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 (12-ounce) block sharp cheddar cheese,shredded and divided
  • 1 (4-ounce) block Monterey Jack cheese, divided
  • 3 pounds medium russet potatoes, peeled and thinly sliced
  • 3/4 cup dry bread crumbs

Details

Servings 10
Preparation time 40mins
Cooking time 130mins

Preparation

Step 1

Preheat oven to 350°F.

In a Dutch oven, melt the butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender 6 to 8 minutes. Add garlic; cook until fragrant, about 30 seconds. Whisk in flour; continue whisking 3 to 5 minutes.

Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened slightly, 8 to 10 minutes. Slowly stir in 2 cups cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently to avoid scorching.

Transfer potato mixture to a greased 13 x 9 inch baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until the potatoes are tender, 10 to 15 minutes. Let stand 15 minutes before serving. If desired sprinkle with minced chives.

NOTES: First made Father's Day 6/18/2017. Worth the effort and makes a lot.
Taken from Taste of Home, April/May 2017.
Shred the cheese off the block for a creamier texture and bolder flavor. for a smoother sauce use full-fat milk and cheese. Low and slow is key, too much heat will cause the sauce to break. As soon as the sauce comes to a boil, turn down the heat.

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