Easy Cheesy Scalloped Potatoes

Easy Cheesy Scalloped Potatoes

These easy cheesy scalloped potatoes are made with tender layers of potatoes in a rich and creamy cheese sauce baked to golden perfection

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings:

Ingredients

2 pounds potatoes , thinly sliced
¼ cup butter
1 ½ teaspoons minced garlic
3 Tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
1 ½ - 2 cups milk , at room temperature
1 ½ - 2 cups shredded cheddar cheese , divided
chopped rosemary or herbs , for topping

Instructions

Prep. Preheat oven to 350°F. Butter a 8x8" or 7x10" pan. Slice 2 pounds potatoes into 1/8" rounds and then line half of the potatoes on the bottom of the pan.
Make sauce. Melt 1/4 cup butter in a small sauce pan over medium-heat. Add in 1 1/2 teaspoons garlic and cook for 1-2 minutes. Whisk 3 Tablespoons flour, 1 teaspoon salt and 1/4 teaspoon pepper. Let cook another minute. Turn heat to medium-low. Slowly whisk in up to 2 cups milk and whisk until smooth. Bring to a light simmer to allow to thicken. Add 1/4 cup more milk to thin the sauce if desired. Then stir in 3/4 cup cheese until melted and remove from heat.
Assemble. Pour half of the sauce over the potatoes. Then sprinkle about 1/2 cup cheese over top. Line the remaining potatoes over top. Then add the remaining sauce and cheese over top.
Bake. Bake covered with foil for 30 minutes. Bake uncovered for 25-30 minutes, or until potatoes are fork tender an the top is golden brown.

Notes

If you like your potatoes with onions, add 1/2 cup chopped onions when cooking the butter. Then cook 2-3 minutes.
You can also turn this into a meal by adding leftover chopped crockpot ham to the middle layer.
Add a little crunch by adding 4 pieces cooked and crumbled bacon to the top.

To make-ahead:

If making in advance, cut the baking time in half. Cover with foil and bake for about 30 minutes. Remove from oven and let cool. Once cooled, refrigerate overnight.

When ready to serve the next day, remove from fridge and let sit at room temp for 30 minutes. Then bake uncovered for about 20 to 30 minutes, until the sauce has thickened and the cheese is golden and bubbly.

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