Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

One of my favorite side dishes to make is cheesy scalloped potatoes…wow, SO yummy!  This recipe makes quite a bit, but they are great leftover, if they don’t all get eaten up the first time around!  Potatoes are Lucas’ favorite food these days, and he couldn’t get enough of these.  I had to eventually cut him off!

The three keys to making this recipe extra tasty are:  extra sharp Cheddar cheese, ground mustard, and broiling at the end of the cooking time.  Let’s start with the recipe.

6 medium potatoes, peeled and sliced thinly
1 large onion, quartered and sliced thinly
4 Tbsp butter
1/4 C flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp of ground mustard
3 C milk (I used 1%)
1 1/2 C extra sharp Cheddar cheese (I was generous!), freshly shredded

For sauce, melt butter in medium saucepan.  Stir in flour, salt, and pepper.  Stir until mixed well.  Add milk all at once.  Cook and stir, with a whisk, until thickened and bubbly.  Remove from heat and stir in shredded cheese.  Put half of the prepared potatoes in a greased 3-qt casserole.  Sprinkle half the onions on top of the potatoes.  Cover with half the sauce.  Repeat layers.

Cover and bake in a 350-degree oven for about 45 minutes.  Uncover and bake for an additional 45 minutes or until potatoes are tender.  When the potatoes are tender, broil for about 5 minutes so the top browns slightly and the sauce is bubbly.  Let the potatoes stand for 5 minutes before serving.  Serves 8.

Below are a few notes that I hope will be useful to you:

I prefer to use a larger, shallow baking dish for this recipe rather than a smaller, deeper one.  One of our favorite things about these potatoes is the way they get crispy and browned when they are broiled.  With a shallow dish, more potatoes are browned!

I broil the potatoes about 7 inches from the heat so they don’t burn.  Watch them carefully!

If you serve bread with your dinner, everyone will enjoy dipping it into the cheesy sauce.  It’s divine!