Thursday, May 12, 2016

Cheesy Scalloped Potatoes

Give Peas A Chance Cheesy Scalloped Potatoes
MMMMM cheeeeessssyyyyyyyy. I only recently started liking potatoes in my adulthood. I'm not sure if that's because all the butter and cheese I put on them, or if I really actually like potatoes. Whatever the case, these Cheesy Scalloped Potatoes are so dreamy. This recipes is a MILLION times better than this sad recipe here. Thin tender slices of potatoes, creamy roux with melty cheese/s. Whats not to love? 

Slice those potatoes thin!
This dish comes together pretty easily, if you have older kids (9+) they can pretty much do this all on their own. IF you have a safe mandoline, ours is pretty safe. I still stand over my kids and watch them like a hawk when they use it though. You can also slice the potatoes with a very sharp knife, in that case you may want to have the kids help you with something else.
My favorite potatoes are Yukon golds, I'll use those for most dishes that call for potatoes. I do like red potatoes in soups though.

What's not to love about a creamy roux with cheese in it? Can I bathe in this?
I used cheddar cheese in the dish pictured, but just about any cheese that is melty good will work. A dry jack won't because they don't melt well, a brie cheese is too soft. Pepper jack would be yummy. You get the point. 

Hot bubbling Cheesy Scalloped Potatoes.
 I served this dish at Easter with Rotisserie Lamb, Ham, and Roasted broccoli. These potatoes could be a meal on their own, if you put chopped ham in it, it would be a hearty meal.
Easter dinner, Lamb, Cheesy Scalloped Potatoes, Roasted broccoli.

Rotisserie Lamb, in a Capital Oven.
DH doesn't eat a lot of Lamb, so he had ham.

 So, grab your favorite cheese/s and let's make this yummy goodness.
Soon you'll have this yummy bubbling, cheesy goodness in your tummy. It will not disappoint. 

Cheesy Scalloped Potatoes

2 poundsYukon gold potatoes, peeled (optional), and sliced paper thin
3 tablespoons butter
1 clove garlic, minced
3 tablespoons flour
1/4-1/2 teaspoon ground mustard
1/4-1/2 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
2 cups milk
1 cup heavy cream
1 cup Cheddar, Colby Jack, or Gruyere cheese, grated
1/2 cup Cheddar, Colby Jack, or Gruyere cheese, grated

  1. Heat butter in a sauce pan, once melted add garlic. Cook until fragrant but do not brown.
  2. Add flour to butter and whisk until smooth, add butter or flour as needed. 
  3. Cook until the flour doesn't smell raw. 
  4. Whisk in ground mustard, cayenne, salt and pepper
  5. Whisk in milk, cook until slightly thickened.
  6. Whisk in heavy cream and remove from heat.
  7. Stir in 1 cup grated cheese.
  8. In a lightly greased baking dish, ladle a little bit of the cheese mixture on the bottom, just to coat.
  9. Add a thin layer of potato.
  10. Top with a layer of cheese sauce.
  11. Repeat layers ending with cheese sauce. (How many layers depends on how much surface area your baking dish has.)
  12. Cover with foil and bake in a 350 degree F oven for 45 minutes, until the potatoes are tender.
  13. Uncover, top with 1/2 cup cheese, and bake uncovered until the cheese is melted and the potatoes are tender.
That's it! Pretty easy for such a yummy dish. Do you like potatoes? What's your favorite way to eat them?

Thanks for reading Give Peas A Chance!
Find me on
 FacebookTwitter (@peasblog), Instagram (@peasknees), Google +
Pin It!