Cheesy Scalloped Potatoes

scalloped potatoes in a white casserole dish.

5 from 1 vote

Having the potatoes cut super thin through a mandolin, helps with laying flavor on flavor. This is cheesy potato goodness that's almost like a casserole. The ultimate Holiday side dish.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Side

Cuisine: American

Servings: servings

Author: Julie Maestre

Ingredients

6 Yukon gold potatoes peeled and sliced into 1/8" rounds
2 tbsp all purpose flour
2 tbsp butter
2 garlic cloves finely minced
1/4 tsp nutmeg
3 cups whole milk
2 cups white cheddar shredded
2 cups mozzarella shredded
Salt and pepper to taste

Instructions

Preheat oven to 400 degrees.
Using a mandolin, slice the peeled potatoes into 1/8" rounds and set them aside.
To make the bechamel sauce, melt the butter and then stir in the garlic. Cook for 30 seconds.
Add the flour and cook for 1-2 minutes while whisking frequently.
Stir in the milk and then lower the heat to medium.
Once the sauce thickens, turn off the heat and add the nutmeg, salt, pepper, and cheddar cheese.
Place 1/4 of the potatoes in a greased baking dish, pour over 1/4 of the béchamel sauce, sprinkle 1/4 of the remaining cheese and then repeat until you reach the top.
Cover with aluminum foil and bake for 1 hour and 20 minutes or until the potatoes are fork-tender.
Remove the aluminum foil and bake for an additional 10 minutes or until the cheese is golden brown.

Video

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