Cheesy Scalloped Potatoes

Hi everyone!  Happy Friday!  Today, I'm sharing with you a homey, hearty side dish you can make this weekend as part of your lunch or dinner: scalloped potatoes 😋!  Let's get started!

There are different ways to make scalloped potatoes.  But the biggest difference between some recipes and others is one seemingly superfluous ingredient: cheese 😋!

Make no mistake, however-  cheese is not an unneeded ingredient in this dish and really, in any dish where it is appropriate.  (If you don't believe me, just try this stovetop hash or this savory breakfast casserole, both of which are as tasty as they are because of a showering of cheese.)  Cheese adds extra richness to this already rich dish.  In my opinion, if a dish is already rich and there's an opportunity to make it even tastier (and richer), just go for it 😉!  These scalloped potatoes get a double dose of cheese; cheese is added to the white sauce and on top of the casserole.

And while this dish is not hard to make, it does take some time and preparation; potatoes need to be washed, peeled, and sliced, a cheese sauce has to be made, etc.  However, I should let you know that you can do some of this prep ahead.  Feel free to prepare the potatoes ahead; just make sure that you leave the raw slices submerged in water to keep them nice and fresh.  You can also make the cheese sauce ahead; just reheat it on the stove with some more milk to thin it out if needed.

Of course, these cheesy scalloped potatoes are perfectly delicious all on their own, but in our family, we like them as part of a whole meal.  They actually go well with seafood, such as these crab cakes.

Today's recipe is a lot like this recipe.

That's all for now.  Don't forget to follow me on Instagram.  I look forward to posting again on Monday 😊!  (hopefully roasted salmon, which goes well these scalloped potatoes 😋)

Cheesy Scalloped Potatoes

• 7 medium russet potatoes, peeled and sliced into thin circles
• 3 T. butter
• 1 medium onion, finely chopped
• 3 T. all-purpose flour
• 2.5 cups milk
• 2 cups shredded cheddar cheese, divided
• Salt and pepper to taste
• Minced green onions, if desired

1.  Heat oven to 350 degrees F, then grease the bottom and sides of a 2-quart casserole.

2.  In a saucepan over medium heat, melt the butter.

3.  Cook the onion in the butter for about two minutes, until tender.

4.  Stir in the flour, salt, and pepper.

5.  Cook the mixture, stirring constantly, until smooth and bubbly, then remove from heat.

6.  Stir in the milk and 1cup of cheese, then heat the mixture to boiling, stirring constantly.

7.  Boil and stir one minute.

8.  Spread the potatoes in the casserole, then pour the sauce over the potatoes, then sprinkle the rest of the cheese over the top of the casserole.

9.  Cover the casserole and bake for 30 minutes in preheated oven, then uncover it and bake for 1 hour to 1 hour and 10 minutes more or until the potatoes are tender.

10.  Let the casserole stand 5 to 10 minutes before serving with minced green onions, if desired.

11.  Enjoy, storing leftovers in the fridge for up to 3 days.