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cheesy scalloped potatoes - perfect everytime

LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

My Mom made the BEST scalloped potatoes but try as I might I could never get the potatoes to cook all the way through. Finally I came upon this combination and it works perfectly every single time without fail. The end result is a nice potato cooked to perfection with just the right amount of onion. Never too dry or too liquidy and the bonus of a little cheese makes it perfect. Sometimes I will add some chopped ham to it or sprinkle it with some nice crispy bacon at the end. It's easy, inexpensive and true comfort food that is always delicious.

yield 4 -6 servings
method Bake

Ingredients For cheesy scalloped potatoes - perfect everytime

  • 2 lb
    russet potatoes sliced 1/8" thick
  • water
  • 3 Tbsp
    butter
  • 3 Tbsp
    flour
  • 2 tsp
    dry mustard
  • 1 c
    chicken broth
  • 2 c
    milk
  • 1 c
    shredded cheddar cheese - medium or sharp
  • 1/4 c
    shredded monterey jack cheese
  • 1/2 lg
    white or yellow onion sliced wafer thin
  • snipped chives for garnish

How To Make cheesy scalloped potatoes - perfect everytime

  • 1
    Preheat oven to 350˚F. Spray a 7x11 or an 8x8 baking dish then set aside.
  • 2
    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.
  • 3
    Slice the onion wafer thin. Once the onion is sliced you can cut into smaller pieces if desired. Separate the pieces and set aside.
  • 4
    Shred the cheeses and mix together then set aside.
  • 5
    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.
  • 6
    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.
  • 7
    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.
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