Cheesy Scalloped Potatoes: Layers of thinly sliced potatoes with a creamy, gooey, cheesy sauce poured over them and then they are baked to perfection. So delicious!
You may be thinking, another potato recipe?! Yep. I just love ’em. Throw in some cheese and I am in love. These Cheesy Scalloped Potatoes are one of my favorites. Oh, who am I kidding, they are all my favorite.
I have this love-hate relationship with potatoes. I love how they taste, how nutritional they are, how versatile they are, and there are so many good dishes you can make with them. Buuut, they are starch-y, and rumor has it that we are not supposed to be eating that many at our age.
I just can’t wrap my mind around it! How can something so good for us be so bad for us?! I am just going to have to go with the “everything in moderation” philosohpy on this one. I just can’t help myself. Lee’s doctor actually told him not to eat any potatoes, I mean, none. Really?! Impossible!
So about this recipe. It is pretty basic. You thinly slice the potatoes, layer them in a casserole dish (I used a pie dish), make a simple bechamel sauce, mix in some cheese, pour it over the taters, top with more cheese (of course), then bake it until the cheese is golden and yummy. I really wish I had some leftover Cheesy Scalloped Potatoes right about now (so what it’s 9 am-don’t judge).
Anywho, the bechamel sauce that is used in this recipe is a classic. It is just butter, flour, and milk. That’s it! Once you can make this kind of sauce, there are so many uses for it. It is the base for my Creamed Peas, Homemade Tuna Helper Creamy Pasta, and Homemade Macaroni and Cheese. Mastering how to make a bechamel sauce will allow you to make a vareity of dishes using ingredients you most likely already have on-hand.
I adapted this recipe from Betty Crocker because her version has no cheese. No cheese, can you imagine?
One final tip; I use a mandolin to slice the potatoes, but you have to be careful because it is very sharp. Lee is no longer allowed to use the mandolin because he just doesn’t have the patience, and somehow blood would appear every time he used it.
I am very careful, and I will stop slicing before the potato is really small, even if it means wasting more than usual. I have also been known to use a fork or spoon to push the last of the veggie through. Those things are scary!
Adapted from Betty Crocker
- 5-6 medium potatoes, thinly sliced
- 4 tablespoons butter
- 4 tablespoons flour
- 1/3 cup onion, chopped
- 2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups grated cheddar cheese, divided
- Preheat oven to 350°. Coat a 2 quart casserole or pie dish with cooking spray.
- Layer thinly sliced potatoes in casserole dish.
- In a medium sauce pan melt butter over medium heat. Add onions and cook until tender, about 4-5 minutes. Whisk in flour, salt and pepper; cook for 1-2 minutes. Whisk in milk and heat to a boil, stirring constantly, boil one minute. Remove from heat, stir in 1 1/2 cups cheese. Pour over potatoes, top with remaining 1/2 cup cheese.
- Bake for 60 minutes or until potatoes are tender and cheese is browned. Let stand 5-10 minutes (sauce will thicken as it cools).
Cook time includes the time to make the sauce. Make sure to leave an inch or so at the top of the dish for the sauce. Mine almost ran over! I also placed the casserole dish on a cookie sheet in case it spilled over (it didn't, but better safe than sorry). With this method (pouring the sauce over all of the potatoes) all of the sauce is on top of the potatoes. If you would like the sauce to be more evenly distributed you can alternate sauce and potatoes when putting it into the casserole dish.
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