Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes are a delicious cheesy potato side dish recipe that goes well with just about everything and always requested to go with ham. A favorite side dish for the holidays. 

If you love Cheesy Scalloped Potatoes you will also enjoy Cheesy Pork Chop Potato Casserole.

Cheesy Scalloped Potatoes, Potatoes Au Gratin call them what you will but they are simply heaven on a fork. The leftovers are always fought over at our dinner table. I mean who doesn't like creamy cheesy potatoes? Pass the fork and move out of the way!

I reduced the calories in the potatoes a bit by using chicken stock, it also added a fabulous flavor to the potatoes. Simply divine.

On to how to make  Cheesy Scalloped  Potatoes we go...

Peel and slice 9-10 Russet Potatoes about 1/8"- 1/4" thick.

In a saute pan add: 

• 3 tablespoons Salted Butter
• 1/2 whole White Onion, Diced

Cook until onions are caramelized and golden brown.

Sprinkle in 3 tablespoons Flour.

Stir until flour is absorbed by the butter and slightly cooked about 1 minute.

Slowly pour 3/4 cup Chicken Stock while whisking into the cooked flour mixture. Cook until slightly thickened about 2 minutes.

Slowly stir in:

• 1 1/2 cups Whole Milk
• 1 teaspoon Ground Black Pepper

Cook until Cheesy Au Gratin Sauce is hot.

Add:

• 1 3/4 cups Grated Sharp Cheddar Cheese

Remove from heat. Stir until cheese is melted.

Grease an 8"x11" pan spread 1/3 of the potatoes evenly over the bottom of the pan. 

Top potatoes with about 1/4 of the cheese sauce. Repeat another layer and top with another 1/4 of the sauce.

Top last layer with remaining potatoes. Cover with all remaining sauce and add 3/4 cup Shredded Cheddar Cheese.

Tent tin foil over the top and bake in a 350 degree oven for 45 minutes. Remove foil and bake another 30-40 minutes until top is starting to brown and potatoes are tender. Remove from oven and allow to cool for 5 minutes.

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Dinner, Side Dish, Thanksgiving, Christmas, Easter

American

Yield: 10

Author: Serena Bakes Simply From Scratch

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes are a delicious cheesy potato side dish recipe that goes well with just about everything and always requested to go with ham. A favorite side dish for the holidays.

Prep time: 20 MinCook time: 1 H & 25 MTotal time: 1 H & 45 M

Ingredients

• 10 whole Medium Sized Russet Potatoes, Peeled And Sliced 1/8"-1/4" Thick
• 3 tablespoons Butter, Sliced 1 Tablespoon Pieces
• 1/2 whole Onion, Diced
• 3 tablespoons Flour
• 3/4 cup Chicken Stock
• 1 1/2 cups Whole Milk
• 1 teaspoon Ground Pepper
• 2 1/2 cups Sharp Cheddar Cheese, Shredded

Instructions

1. Preheat oven to 350 degrees and butter a 8" x 11" baking dish.
2. In a large sauté pan melt butter over medium heat and add onion. Sauté until onion starts to caramelized.
3. Add flour and stir until flour is absorbed and starts to cook about 1 minute.
4. Slowly stir in chicken stock and cook until thickened about 2 minutes. Slowly stir in milk and pepper. Cook until heated.
5. Remove from heat and whisk in 1 3/4 cup shredded cheese. Stir until almost melted.
6. In 8"x11" buttered baking dish add 1/3 of the potatoes. Cover with 1/4 of the cheese sauce. Repeat layer. For the last layer add remaining potatoes and cover with remaining cheese sauce. Cover with remaining cheese.
7. Tent tin foil over the top so it doesn't touch the cheese and bake for 45 minutes. Remove tin foil and bake another 30-40 minutes until cheese is starting to brown and potatoes are tender when pierced. Remove from oven and allow to cool for 5 minutes.

Nutrition Facts

Calories

353

Fat

15 g

Sat. Fat

8 g

Carbs

44 g

Fiber

3 g

Net carbs

41 g

Sugar

4 g

Protein

13 g

Sodium

262 mg

Cholesterol

42 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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© 2012 Serena Bakes Simply From Scratch

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