Okay, I’ll admit it…I’m a HUGE fan of potatoes. Fried, baked, sauteed, mashed, scalloped…love ’em. Almost feel like I’m starting to sound like Bubba from Forrest Gump when he’s talking about shrimp. That’s me, but with potatoes. For several years, I’ve only made the scalloped potatoes from the box, but as the progression has moved on with baking and cooking, I really wanted to try out some scalloped potatoes made from scratch. The difference is like night and day. Although I still think the boxed potatoes are yummy, these are amazing. I’ll take amazing over just plain ole yummy any day.
I made these potatoes the same night I made the corn and green bean casserole, and received many compliments along with wanting the recipe. The original recipe called for a few less ingredients in the cream sauce, but personally I didn’t think it was good enough that first time around, so I made some changes for this batch…and I won’t change a thing next time (well, other than spraying the dish before putting the potatoes in there…big mistake on my part). This is a potato dish that I’ll definitely be making again, and again, and again…
Cheesy Scalloped Potatoes Recipe:
4 medium/large size potatoes, peeled and cut into 1/4 inch slices (I also quartered the slices for bite size potatoes)
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
3 cups milk
2 cups grated cheddar cheese
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
Preheat oven to 400 degrees. Melt butter in pot, whisk in the flour until combined. Add milk and salt, whisking for the flour mixture to dissolve. Add all cheeses, and stir until cheese melts and the sauce has thickened. Grease a 9×13 in baking dish (Well!) before placing potatoes in dish. Pour sauce evenly over potatoes, cover dish with foil and bake for approximately 1 1/2 hours.