The Best Cheesy Scalloped Potatoes

By JAmero4702

Ingredients

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

Details

Servings 10
Preparation time 40mins
Cooking time 115mins

Preparation

Step 1

1. Preheat oven to 35o degrees. In a Dutch oven, melt the butter over medium heat. Add onion, mustard salt and pepper, cook until onion is tender, 6-8 minutes. Add garlic, cook until fragrant, about 30 seconds. Whisk in flour, continue whisking 3-5 minutes.

2. Whisk in milk, bring to a boil. Reduce heat, simmer, uncovered, until sauce is thickened slightly, 8-10 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.

3. Transfer potato mixture to a greased 9X13 inch 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 serve with minced chives.