Creamy Scalloped Potatoes

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Warm creamy scalloped potatoes are comfort food on a whole different level. You can customize this dish to match your flavor profile by swapping out different spices and a variety of cheese options. I like to mix mainly extra sharp cheddar with a bit of parmesan for an added kick and plenty of parsley of course.
Pro Tip: Always use freshly shredded cheese for optimal melting, pre shredded cheese has a powder like coating that changes the way it melts and in my opinion the flavor as well.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Rest Time: 15 minutes

What You’ll Need

• Mandoline Slicer – optional
• 9×13 glass baking dish
• Saucepan

Ingredients

• ¼ cup salted butter
• 1 large yellow onion diced
• 2 cloves garlic minced
• ¼ cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 ¼ teaspoon salt divided
• ½ teaspoon black pepper divided
• 3 pounds Yukon gold potatoes 
• 2 cups of freshly shredded cheese, I use a mix of 1.5 cups sharp cheddar & 1/2 cup shredded parmesan cheese.

Instructions

1. In a large saucepan, melt the butter over medium-low heat. Add onion and garlic, cook until the onion begins to soften, about 3 to 4 minutes. Stir in the flour and cook for 2 minutes or until fully incorporated. 
2. Combine the milk and chicken broth, gradually pour it over the flour mixture while continuously whisking to avoid clumps.
3. Once all of your liquid has been mixed well with the flour mixture, increase heat to medium and bring to a boil while whisking, add salt & pepper and continue to boil for 1 minute.
4. *You can add the cheese in with your sauce (don’t let it boil) or you can layer it with the potatoes.
5. Layer ⅓ of the potatoes in the prepared dish, season with preferred seasoning (I use parsley mostly) * Remember that cheese tends to be salty on its own and you can always salt more later if desired so try not to over salt initially. Pour ⅓ of the cream sauce over top. 
6. Repeat the layers, including seasoning, ending with sauce. Cover tightly with aluminum foil and bake for 45 minutes.
7. Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes if desired.
8. Allow the potatoes to rest for at least 15 minutes before serving.

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Notes

• You can use other types of potatoes for this recipe but if you choose to go with russet note that the baking time will be considerably longer.
• You don’t NEED a mandoline slicer, I have done this without one, but your prep time will be significantly longer depending on how accurately you can slice thinly.

Final Thoughts

Feed a crowd or just indulge in a second helping, this budget friendly recipe is irresistible, satisfying and versatile. Bring this crave worthy dish to your next BBQ and be prepared to share the recipe. –Hey Ivy