Cheesy Scalloped Potatoes #dinner #recipes

Cheesy Scalloped Potatoes #dinner #recipes

Customarily, scalloped potatoes are heated with no cheddar, in a cream sauce, frequently made with crude flour in the sauce that thickens up as it prepares… and potatoes au gratin are gooey potatoes, however generally have a breadcrumb beating.

Be that as it may, such huge numbers of scalloped potatoes recipes have cheddar in them, and relatively few au gratin recipes have the breadcrumbs.

At last, I went with my past… and called this recipe gooey scalloped potatoes, since when I was growing up, my Mother made scalloped potatoes, and they generally had cheddar in them.

In the event that you've at any point had genuine home-cooked gooey scalloped potatoes, you know they're difficult to beat. I've taken that great dish and included a garlic Parmesan enhance, just as included 3 sorts of cheddar. Thoroughly tried, these scalloped potatoes are no-come up short, and can be made early or solidified!

Still need to prepare the scalloped potatoes the day you make them however need to shave a break? Microwave the cut potatoes for around 10 minutes, to eliminate the all out preparing time (it will take around 45-50 minutes).

Also try our recipe Beef Short Ribs Gravy

Cheesy Scalloped Potatoes #dinner #recipes #casserole #potatoes #comfortfood

Ultra velvety and rich, these mushy scalloped potatoes are loaded with extraordinary exemplary flavors!


  • 1 1/4 lbs red potatoes, washed, but not peeled
  • 1 1/4 lbs Yukon gold potatoes, washed, but not peeled
  • 1 onion, sliced thinly
  • 3 Tbsp butter
  • 3 Tbsp all purpose flour
  • 2 cloves garlic, minced
  • 1 tsp dry mustard
  • 1/4 tsp dried thyme
  • 1/4 tsp paprika
  • salt and pepper, to taste
  • 2 cups whole milk
  • 1 cup cheddar cheese shredded
  • 1/2 cup gruyere cheese shredded
  • 1/4 cup Parmesan cheese grated
  • fresh chives, for garnish
  • fresh parsley, for garnish
  • additional 1/4 cup cheddar cheese, shredded
  • additional 1/4 cup gruyere cheese, shredded
  • additional 2 Tbsp Parmesan cheese, grated


  1. Preheat oven to 400 degrees F.  Butter a 2 quart casserole dish and set aside.  
  2. Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.  
  3. Add butter to medium saucepan, and heat over MED heat.  When butter is melted, add garlic and saute for 1 minute, until fragrant.  Add flour, whisk, and cook 1 minute.  Slowly add milk, whisking continuously, until no lumps remain.  Whisk over MED heat until mixture is thick and coats the back of a spoon.
  4. Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
  5. Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute.  Repeat with remaining potatoes, onions, and cheese sauce.
  6. Sprinkle top of potatoes with gruyere, cheddar and Parmesan.  Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down).  Place casserole on a baking sheet and bake for 60 minutes.
  7. Remove foil and bake uncovered an additional 25-30 minutes.  Potatoes should be tender and cheese melted.  Broil on HIGH for a minute or two for extra browning and crispiness.
  8. Sprinkle top with chives and parsley and serve.


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