Creamy Cheesy Scalloped Potatoes (Print Version)
# Ingredients:
→ For the Potatoes
01 -
2 lb russet or yukon gold potatoes (about 4-6 potatoes), sliced 1/8" thick
02 -
1 small onion, thinly sliced
03 -
2 tablespoons olive oil
→ For the Cheese Sauce
04 -
1/4 cup (56g) unsalted butter
05 -
1/4 cup (28g) all purpose flour
06 -
2 1/2 cups whole milk
07 -
2 teaspoons minced garlic
08 -
1/2 to 1 teaspoon salt
09 -
1/2 teaspoon pepper
10 -
1 teaspoon chili flakes
11 -
1/2 teaspoon paprika
12 -
1 cup mixed shredded cheese (equal parts cheddar, mozzarella, and parmesan)
→ Topping
13 -
1 cup mixed shredded cheese
14 -
Chopped fresh parsley for garnish
# Instructions:
01 -
Preheat oven to 350°F. Brush butter in a casserole pan or baking dish (7x11" oval pan recommended).
02 -
Melt butter in nonstick saucepan over medium-low heat. Add flour, stir 1 minute. Add garlic and spices, stir another minute. Add milk, stir to combine, then mix in cheeses until melted. Don't over-thicken as sauce will thicken during baking.
03 -
Thinly slice onion and caramelize in olive oil until soft and golden.
04 -
Wash and slice potatoes into 3mm or 1/8" thick slices, preferably using a mandolin.
05 -
Spread 1 cup sauce in bottom of dish. Layer potatoes horizontally with sauce between layers, or stack vertically and pour sauce on top. Add caramelized onions and cover with remaining sauce.
06 -
Bake 45-60 minutes until potatoes are tender when tested with fork.
07 -
Top with remaining cheese and broil 3-5 minutes until cheese melts. Garnish with parsley before serving.
# Notes:
01 -
For saucier potatoes, use less cheese and more milk
02 -
Can be stored in fridge up to 5 days covered with cling wrap
03 -
Cooking time varies based on potato type and pan size
04 -
Use less salt if adding parmesan cheese