Scalloped Potatoes
Ingredients:
4 large russet potatoes, peeled and thinly sliced
1 small onion, finely chopped
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese (or your preferred cheese)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Potatoes:
Preheat your oven to 375°F (190°C).
Peel and thinly slice the potatoes. A mandolin slicer works well for uniform slices.
Make the Sauce:
In a medium saucepan, melt the butter over medium heat.
Add the finely chopped onion and cook until softened, about 3-4 minutes.
Stir in the flour and cook for 1-2 minutes, until the mixture is lightly golden and bubbling.
Gradually whisk in the milk and heavy cream, making sure there are no lumps. Continue to cook, stirring constantly, until the mixture begins to thicken.
Stir in the shredded cheese until melted and smooth. Season with garlic powder, onion powder, paprika, salt, and black pepper.
Assemble the Dish:
Grease a 9×13-inch baking dish.
Layer the sliced potatoes in the baking dish, slightly overlapping each slice.
Pour the cheese sauce evenly over the potatoes.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Serve:
Allow the scalloped potatoes to rest for 5-10 minutes before serving.
Garnish with freshly chopped parsley.
Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Kcal: Approximately 300 kcal per serving (based on 6 servings) | Servings: 6