Cheesy Scalloped Potatoes
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.
Servings: 8 servings
- 6-8 peeled potatoes
- 2 tbsp all purpose flour
- 2 tbsp butter
- 3 garlic cloves
- 1/4 tsp nutmeg
- 3 cups milk
- 3 cups white cheddar
- 1/2 cup mozzarella
- Salt to taste
Preheat oven to 400 degrees.
Using a mandolin, slice the peeled potatoes evenly.
In a medium saucepan over high heat, melt the butter and then stir in the all-purpose flour.
Add the fresh garlic and cook for an additional 30 seconds.
Stir in the milk and then lower the heat to medium.
Once the sauce thickens, turn off the heat and add the nutmeg, salt, cheddar, and mozzarella.
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 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.
Calories: 374kcal | Carbohydrates: 26g | Protein: 19g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 387mg | Potassium: 831mg | Fiber: 4g | Sugar: 4g | Vitamin A: 710IU | Vitamin C: 18.6mg | Calcium: 494mg | Iron: 5.6mg