Cheesy Scalloped Potatoes Perfect Everytime Recipes

CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Arrange sliced potatoes in the casserole dish; season with salt.
• Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
• Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

CHEESY SCALLOPED POTATOES - PERFECT EVERYTIME

Steps:

• Preheat oven to 350˚F. Spray a 7x11 or an 8x8 baking dish then set aside.
• Peel and slice the potatoes 1/8" thick using a mandolin for even size slices. Place sliced potatoes in a medium size sauce pan and add just enough water to cover the potatoes. Bring the potatoes to a boil then immediately drop the heat to a low simmer and cook for exactly 5 minutes. You just want them to start to cook but not cook through. Drain well then either blot the potatoes with paper towels to remove excess moisture or lay in a single layer on a cooling rack and leave until they are cool enough to handle. I find that placing them in a single layer onto cooling racks works best.
• Slice the onion wafer thin. Once the onion is sliced you can cut into smaller pieces if desired. Separate the pieces and set aside.
• Shred the cheeses and mix together then set aside.
• In a saucepan melt the butter over medium heat. Sprinkle the flour and dry mustard over top of the butter and whisk constantly while cooking for about 2 minutes. Pour in the chicken broth and whisk until it begins to thicken. Lower the heat and add the milk. Whisk and cook for about 2 or 3 minutes minutes or until it starts to thicken slightly. Turn off heat and set aside.
• Place a layer of potatoes into the bottom of the prepared baking dish. Sprinkle some of the sliced onion over the potato layer. Evenly sprinkle 1/3 of the cheeses on top of the onion. Place another single layer of potatoes, the remaining sliced onions then 1/3 of the cheeses. Place the final layer of potatoes then pour the sauce over all. If all of your potatoes are not covered by the sauce add a small amount of milk or cream. Lastly sprinkle the remaining cheese over top of the potatoes then cover and bake for 40 minutes.
• After 40 minutes remove the cover and bake for an additional 20 minutes or until the top is lightly browned and the cheese has melted. Allow it to rest for 10 - 15 minutes before slicing and serving with a garnish of snipped chives.

THE BEST CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. 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, sprinkle with chives.