Saturday, September 8, 2012

Cheesy Scalloped Potatoes

1/4 cup butter
1 1/2 cups onion, diced
2 tbsp all-purpose flour
2 cups whole milk
2 cloves garlic
2 1/4 cups shredded cheese (I used a blend of cheddar, mozzarella, and monterey jack), divided
1/3 cup chives, snipped
4 large yukon gold potatoes (any kind will do), skins on, thinly sliced

Preheat oven to 375 degrees. For sauce, melt butter in saucepan over medium heat, then add diced onion until soft. Next, stir in flour thoroughly into the onions and add the mil and garlic. Stir sauce over medium/high heat until it bubbles and thickens. Remove from heat and stir in 2 cups of grated cheese. Set aside.

Next, spray 9x9 with pam. Add a single layer of potato slices in the bottom of the dish, followed by a sprinkling of snipped chives and a spoonful or two of the cheese sauce. Add another layer and repeat until potatoes are used up. Pour the sauce (most will still be left) over the potatoes and shake a little to get the sauce to ooze down. Sprinkle the remaining 1/4 cup cheese on top and another sprinkling of chives. Place on cookie sheet in case it bubbles over (mine didn't) and bake for 60 minutes until brown and bubbly.

Recipe from

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