My idea of the BEST Scalloped Potatoes! These are rich and creamy and have just the right amount of cheesy flavor. The sauce has the perfect consistency and the potatoes are perfectly baked. A staple side dish recipe that's perfect for weekends and holiday dinners.
Ready in: 1hour40minutes
1cupchopped yellow onion
3Tbsp (42g)all-purpose flour
Salt and freshly ground black pepper
2 3/4cups (650ml)whole milk
1 1/4cups (5 oz)shredded sharp white cheddar cheese
2 3/4lbsred potatoes
1Tbspminced fresh parsley(optional)
Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
Melt butter in a medium saucepan over medium heat. Add onion and saute 3 minutes.
Add flour and garlic and saute 1 minute.
While whisking pour in milk. Bring to a light boil over medium-high heat, stirring frequently.
Remove from heat. Stir in cheese.
Season with salt and pepper to taste (you'll need about 1 tsp salt). Cover pan with lid and set aside.
Peel potatoes and slice into 1/6-inch slices using a mandolin. Spread half of the potatoes into an even layer in prepared baking dish (be sure each slice is separated).
Pour half the sauce evenly over potatoes. Spread over remaining half of potatoes and finish by covering with remaining half of sauce.
Bake in preheated oven until potatoes are tender when pierced with a toothpick or fork, about 55 - 70 minutes*.
Garnish with parsley if desired and serve warm.
*For further browning on top, move potatoes closer to broiler during last few minutes of baking.