Ingredients
Ingredients:
4-5 medium-sized russet potatoes, peeled and thinly sliced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 1/2 cups shredded cheddar cheese (or any cheese of your choice)
Salt and pepper to taste
1/2 teaspoon garlic powder (optional)
Chopped fresh parsley for garnish (optional)
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1-2 minutes to create a roux.
Gradually pour in the whole milk while whisking constantly to avoid lumps. Cook until the mixture thickens and becomes creamy.
Reduce the heat to low and stir in about 1 cup of shredded cheddar cheese until it’s fully melted and the sauce is smooth.
Season the cheese sauce with salt, pepper, and garlic powder if using. Taste and adjust the seasoning as needed.
Layer half of the thinly sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly.
Repeat with the remaining potatoes and cheese sauce, making sure the top layer is evenly coated with sauce.
Cover the baking dish with foil and bake in the preheated oven for 45-50 minutes.
After the initial baking time, remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Bake for an additional 10-15 minutes or until the cheese is melted and bubbly, and the potatoes are tender.
Remove the baking dish from the oven and let it rest for a few minutes before serving.
Garnish with chopped fresh parsley if desired and serve the Cheesy Scalloped Potatoes hot.
Enjoy this comforting and delicious side dish!
ENJOY!
