Cheesy Scalloped Potatoes
Easy Cheesy Scalloped Potatoes would be the ideal side dish! Par-boiled rather than roasted uncooked, these cheese-potatoes will probably always be cooked into creamy-perfection.
Servings 8
Calories 285kcal
Ingredients
- 2 lbs russet-potatoes
- 2½ cups freshly grated sharp cheddar-cheese, divided
- 2 cups non-fat milk or half & half
- ¼ cup all-purpose flour
- ¼ cup butter
- fresh chopped chives or parsley for garnish
- paprika for garnish
- salt and pepper
Instructions
- Preheat oven to 350°F and grease a 13x9" baking pan with cooking-spray.
- Bring a large-pot of water to a boil. Scrub potatoes and set them whole, in the boiling water. Cook for approximately 20minutes. Remove from the water & let sit until cool enough to handle.
- Make the cheese-sauce. Melt butter in a medium saucepan over moderate heat. Whisk in lour & cook, whisking constantly, until flour is golden-brown, roughly 2minutes. Stir in milk and cook, stirring frequently, until thickened roughly 2-3minutes. Remove from heat & stir in shredded cheese. Season with pepper and salt.
- Gently peel potatoes & slice to ⅙" rounds. Place ⅓ of this potatoes overlapping in one layer in the baking dish, seasoning with pepper and salt. Spoon about ⅓ of this cheese-sauce in addition to the potatoes.
- Repeat for 2 more layers. Pour each the rest of the cheese-sauce on the top layer of potatoes. Spread to guarantee each the potatoes are covered.
- Sprinkle with ½ cup shredded-cheddar (if desirable) and paprika (about ⅛ tsp only for colour).
- Bake in the 350° oven for 20-25minutes, or until sauce is bubbly.
- Garnish with fresh-chopped chives or parsley, if desired. Serve immediately.