Scalloped Potatoes
The Cooking Mawma's creamy scalloped potatoes with a rich cheese sauce made with sharp cheddar and Colby Jack, baked until bubbly and golden brown.
Servings: 8 servings
Ingredients
- 3 lbs Yukon Gold or Russet potatoes peeled and thinly sliced (about 1/8 inch thick)
- 1 yellow or white onion thinly sliced
- 4 tbsp butter plus more for greasing
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup vegetable or chicken broth
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp garlic powder optional
- Dash of nutmeg optional
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Colby Jack cheese
- 1 tbsp chopped fresh parsley optional for garnish
Instructions
Prep the Potatoes
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish with butter. Slice potatoes into thin slices (a mandoline works great here).
Make the Sauce
- In a medium saucepan, melt butter over medium heat. Add onions and cook until softened, about 3-4 minutes.
- Whisk in the flour and cook 1 minute to form a roux. Slowly whisk in milk and broth until smooth.
- Add salt, pepper, and garlic powder and nutmeg if using. Cook for 5 minutes. Remove from heat and stir in 1.5 cups sharp cheddar and 1/2 cup Colby Jack until melted.
Assemble
- Layer half the sliced potatoes in the prepared dish. Pour half of the cheese sauce evenly over top. Repeat with remaining potatoes and sauce. Sprinkle the remaining cheeses over the top.
Bake
- Cover tightly with foil and bake 45 minutes. Remove foil and bake another 35-45 minutes, until bubbly and golden brown and potatoes are tender. Broil for 2-3 minutes for an extra brown top.
- Let rest 15-20 minutes before serving. Garnish with fresh parsley if desired. Enjoy!
Nutrition
Calories: 369kcal | Carbohydrates: 38g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 682mg | Potassium: 927mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1239IU | Vitamin C: 45mg | Calcium: 340mg | Iron: 2mg