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Best Ever Scalloped Potatoes Cheesy Delight

Ever Scalloped Potatoes Cheesy
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Best Ever Scalloped Potatoes: Cheesy, Creamy & Flavorful!

Ingredients

Scale
  • 1 kg of potatoes, or enough to fill the dish
  • 1 cup mozzarella, shredded or chopped
  • ¾ cup cheddar, shredded
  • 1 cup of cream
  • 1.5 cups of milk
  • 2 tablespoons of melted butter
  • 2 tablespoons of flour
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • Salt to taste
  • Black pepper to taste
  • Parsley or dill to garnish

Instructions

  1. Preheat oven to 190°C (375°F). Generously butter a 9×13 inch baking dish. Peel and slice 1 kg of potatoes (or enough to fill the dish) 3mm (1/8-inch) thick, ensuring uniform slices. Pat dry.
  2. In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes to form a roux.
  3. Gradually whisk in 1.5 cups of milk and 1 cup of cream until smooth. Stir in 1 teaspoon of onion powder, 1 teaspoon of garlic powder, salt, and black pepper to taste. Bring to a gentle simmer, whisking occasionally, until the sauce thickens and coats the back of a spoon. Remove from heat. Add 1 cup mozzarella and ¾ cup cheddar cheese to the hot sauce, stirring until melted and smooth.
  4. Arrange one-third of the potato slices in the buttered dish. Ladle one-third of the cheese sauce over them. Repeat layers twice, ending with a final layer of potatoes topped with the remaining sauce.
  5. Cover the dish tightly with aluminum foil and bake at 190°C (375°F) for 60 minutes.
  6. Remove foil, increase oven temperature to 200°C (400°F). Bake uncovered for 30-45 minutes, or until golden brown, bubbly, and potatoes are tender when pierced.
  7. Let the scalloped potatoes rest for 15-20 minutes before serving. Garnish with parsley or dill.

Notes

  • This dish is great for any meal.
    • <li.Store leftovers in an airtight container in the fridge. <li.Reheat in the oven for best results.

Nutrition

Find it online: https://keepityummy.com/ever-scalloped-potatoes-cheesy/

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