Creamiest Cheesiest Scalloped Potatoes

  I have this thing with potatoes. Definitely my comfort food. I used to think it was just mashed potatoes that brought me culinary joy. But, the obsession reaches far beyond the mashed variety. 

Seriously, no one eats a baked potato like I do. Nothing but skin left! 

 

Mashed, home fries, loaded baked, au gratin, potato salad, scalloped.. oh scalloped. Let’s just stop here for a minute. 

Scalloped potatoes takes the perfect crisp and tender potato, skin and all, and pairs it with creamy sharp cheese. Oh, the joy!

  For this recipe, I used..

Ingredients: 

  • 2 Tbs butter
  • 1 Tbs flour
  • 1 1/2 cup whole milk
  • 2 cups grated cheese (I used one 10 oz package Cracker Barrel Sharp Cheddar)
  • 1 tsp salt
  • 1/4 tsp cayenne
  • 1/4 tsp white pepper
  • 3 large thinly sliced potatoes
  • 1/2 cup grated Parmesan 

Directions:

  1. Preheat oven to 350°. Grease a medium sized casserole dish. Set aside. 
  2. In a large pot, melt butter over medium heat. Add flour then mix with a whisk. 
  3. Pour in milk, 1/2 cup at a time, using a whisk to smoothly incorporate ingredients before adding each 1/2 cup. When your mixture is smooth and creamy, after five minutes or so, turn the flame off. 
  4. Add cheese, cayenne, salt, and white pepper to pot. Stir with whisk. 
  5. Add potatoes to pot, stirring to lather all potato slices. Otherwise, potatoes may not cook evenly. 
  6. Pour mixture into greased casserole dish. Try to layer potatoes evenly, pouring in 1/3 of the mixture at a time. 
  7. Bake covered for 1 hour. 
  8. Uncover. Sprinkle with Parmesan. Bake 15 minutes more. 

The Parmesan adds an unexpected crunchy texture to the dish. And makes for beautiful plating. I sautéed kale and baked pork chops to go along with it. But the next day, I just had a big ole bowl of scalloped potatoes. Because this dish is stand-alone-perfect.   

    
 

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