Jim's Grand Mere's Scalloped Potatoes

By JimMac

Ingredients

• 4 medium red potatoes
• Vegetable spray
• 3 Tbsp butter
• 1/2 sweet onion, finely diced
• 1 large clove garlic, pressed or 1 t garlic powder
• 1/2 tsp dry mustard or 1 Tbs Dijon Mustard
• 1/4 cup all-purpose flour
• 1 can (14 ounces) chicken broth (or 1-3/4 cups homemade)
• 1 cup whole milk. half and half or whipping cream
• 1/8 tsp nutmeg
• 1/2 tsp kosher salt
• Freshly ground black pepper
• 2 cups shredded sharp Cheddar cheese, divided use or gruyere cheese
• 1/4 cup grated Parmesan cheese
• Hungarian sweet paprika (optional)

Preparation

Step 1

Simmer potatoes in salted water until fork tender. Let cool, then scrape off the skins with a butter knife.

Preheat oven to 400 F. Coat a deep glass casserole dish with vegetable spray.

Slice potatoes 1/2-inch thick into casserole dish. Set aside.

In a medium saucepan, saute sweet onions in butter until pale. Add garlic and saute 1 minute. Whisk together flour and dry mustard. Add to sweet onions and garlic and cook 1 minute. Stir in chicken broth. When sauce begins to thicken, add milk, nutmeg, salt, and pepper. Bring to a low simmer. Add 1-1/2 cups Cheddar cheese (reserving 1/2 cup for topping), stirring until melted.

Pour Cheddar cheese sauce over potatoes in casserole dish. Top with remaining 1/2 cup Cheddar cheese, Parmesan cheese, and sprinkle lightly with paprika.

Bake uncovered for 30 minutes until top is melted and golden. Let scalloped potatoes rest at least 15 minutes before serving.