Cheesy Scalloped Potatoes
Thinly sliced potatoes get baked in a thick cheese sauce then topped with more cheese. The top gets golden brown while the middle stays perfectly gooey and creamy.
Ingredients
- 4 Russet potatoes washed and sliced 1/8" thick
- 1 medium onion diced
- 1/3 c salted butter (5 1/3 tbsp)
- 1/3 c flour
- 1 c whole milk
- 1 2/3 c half & half
- 1 tsp kosher salt
- 1/2 tsp pepper
- 11 oz extra sharp cheddar cheese freshly shredded cheese
- 8 oz Velveeta cubed
Instructions
- Preheat oven to 375 degrees.
- Wash and slice potatoes to 1/8" thick. Using a mandolin slicer is highly recommended.
- Place potato slices in liberally salted boiling water for four minutes.
- Remove potatoes and place on clean kitchen towels to dry out.
- Melt butter in a large pot over set just under medium heat.
- Add the diced onion and cook until caramelized, about 12 minutes.
- Whisk in the flour and allow to cook for 2 minutes.
- Add whole milk, half & half, salt and pepper to the pot. Turn the heat to high and whisk constantly until it thickens up.
- Turn heat down to low and allow to simmer for 10 minutes. Whisk often. Don't let the sauce stick to the bottom of the pot.
- Add cubed Velveeta and shredded extra sharp cheddar cheese to the pot and whisk until melted and smooth.
- Begin layering potato slices in a buttered casserole dish. You'll need at least 3-quart dish. Only overlap the potatoes slightly.
- Pour some of cheese sauce over the potatoes and spread out evenly.
- Continue layers of potato slices followed by cheese sauce until you're out of both.
- Top with 8 oz of any shredded cheese you like.
- Bake covered for 30 minutes.
- Remove the lid, turn heat up to 425 degrees and bake for an additional 20 minutes until the top is golden brown and bubbly.
- Rest for 15 minutes before serving.
Tried this recipe?Let us know how it was!