Cheesy scalloped potatoes

 I love cheesy scalloped potatoes.  The creamy cheese sauce gives the dish a richness that is so delicious.  Chives and nutmeg are the secret ingredients to complete the flavor profile.

Every time I serve this recipe, it disappears quickly. And if you do happen to have any left, it is great heated up later and even tastes good cold.

Let’s Make these Cheesy Scalloped Potatoes

The recipe for cheesy scalloped potatoes is easy to do. Just make your sauce first and then layer the ingredients lasagna style and top with cheese.

If I am cooking if for a big crowd, such as for Thanksgiving or Christmas, I bake it 40 minutes the day before and then heat it for the last 20 minutes right before serving.

Preheat the oven to 350 º (F). Melt the butter and olive oil in a medium saucepan over medium heat, then add the diced onion and cook until soft.

Stir in the garlic and cook another minute or so. Than stir in the flour and mix well.  It will act as a roux. (See tips for making several types of roux here.)

Add the milk, heavy cream and stir over medium heat until it began to bubble and thicken.

Remove it from the heat and mix in 2 cups of the grated cheese.  I used a cheddar, mozzarella blend.  Set aside.

Spray a baking dish with Pam butter spray. Begin layering the casserole with a single layer of potato slices, then the snipped chives, then some of the sauce.

Continue to layer until the potatoes are used and the sauce is gone.

Sprinkle the top with the remaining cup of cheese and another sprinkling of chives. Bake for 60 minutes until brown and bubbly.

Serve immediately.  Great hot or cold.

If you would like a reminder of this post for cheesy scalloped potatoes, just pin this image to one of your Pinterest cooking boards so that you can find it easily later. 

These potatoes have the most amazing taste.  I have never taken them to any gathering when the plate is not completely empty by evenings end.

Yield: 16

Cheesy Scalloped Potatoes

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These cheesy scalloped potatoes are layered with sliced potatoes, nutmeg, onions and cream, all dripping in a wonderful cheese sauce.

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 5 minutes

Total Time 1 hour 20 minutes

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 tbsp all-purpose flour
• 1 3/4 cups skim milk
• 1/4 cup heavy cream
• 2 cloves garlic
• 3 cups shredded cheddar cheese, divided
• 1/3 cup chives, snipped
• 1 tsp nutmeg
• 6 medium potatoes, thinly sliced

Instructions

1. Preheat the oven to 350 º (F). Melt the butter and olive oil in a medium saucepan over medium heat, then add the diced onion and cook until soft. Stir in the garlic and cook another minute or so.
2. Mix the flour thoroughly into the onions and add the milk, heavy cream and stir over medium heat until it began to bubble and thicken. Remove it from the heat and mix in 2 cups of the grated cheese. Set aside.
3. Spray a 11 x 13" baking dish with Pam butter spray. Begin layering the casserole with a single layer of potato slices, then the snipped chives, some nutmeg, then some of the sauce. Continue to layer until the potatoes are used and the sauce is gone.
4. Sprinkle the top with the remaining cup of cheese and another sprinkling of chives and nutmeg. Bake for 60 minutes until brown and bubbly.

Notes

This dish can be partly cooked the day before for 40 minutes and finished for 20 minutes on the day of serving.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 189Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 163mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 8g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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