Cheesy Yukon Gold Scalloped Potatoes Food

CHEESY SCALLOPED POTATOES RECIPE

Steps:

• Preheat oven to 350 degrees and grease a 2-qt baking dish with butter. Scrub, dry, peel if desired, and slice potatoes thinly (about 1/8" thick) and set aside.
• Place a small saucepan over medium heat and melt butter. Add flour and whisk until incorporated and allow the flour to cook for about 1 minute. Whisk in evaporated milk until completely smooth. Allow the sauce to come to a bubble, and then reduce heat to low. Allow the sauce to simmer for about 2 minutes, then whisk in the salt, pepper and grated cheese. Stir until the cheese is completely melted and the sauce is smooth. Remove from heat.
• Shingle the potato slices into an even layer along the bottom of the buttered casserole dish using about ¼ of the slices. Season the potatoes lightly with salt, and then pour about ¼ of the sauce over the potatoes and spread to cover. Repeat with remaining potatoes, ending with the sauce on top. (Don't forget to season each layer of potatoes lightly with salt.)
• Cover with foil and bake for about 1 hour, then remove foil and continue baking for an additional 15-20 minutes or until the potatoes in the center of the dish are tender and the top is golden and bubbly. (You can test by piercing the center of the casserole with a paring knife. If you feel any 'crunching,' they will need to cook longer.)
• Remove from oven and allow the dish to cool for 10 minutes before serving. Enjoy!

MAMA MOE'S SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the cream of potato soup, cream of mushroom soup and onion in a bowl. Heat in the microwave until hot, about 3 minutes. Make a layer of potato slices in the bottom of a 9x13 inch baking dish. Cover with a layer of the soup mixture and then sprinkle with some of the cheese. Repeat layers until ingredients are used up.
• Bake in the preheated oven until potatoes are fork-tender and cheese is browned on top, about 1 hour.

CHEESY SCALLOPED POTATOES RECIPE

Steps:

• Preheat your oven to 400 degrees F. Grease the bottom and sides of a 9x13 inch casserole dish with a little butter, or use nonstick spray. Set aside.
• Melt 1/4 cup butter over medium heat in a large pot. Thinly slice 1 onion and add to the butter. Saute for 4-6 minutes until the onion is translucent.
• While it's cooking, add 1 tablespoon kosher salt (use less if all you have is table salt), 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper (this adds flavor not heat), and 1/4 teaspoon dried thyme.
• After sautéing for 4-6 minutes, add 5 cloves of smashed and minced garlic. Let cook for about 30 seconds, until fragrant.
• Gradually sprinkle in 6 tablespoons of flour, adding about a tablespoon at a time and stirring in between. It will form a thick paste with all the onions. Cook the flour for about 30 seconds to cook out the "raw flour" taste.
• Use a whisk to SLOWLY stir in 4 cups of cream. The process of adding the cream should take at least 2-3 minutes. Your burner should still be at medium heat. Add a little bit of cream, whisk it in completely, then add a little more. The goal is to form a smooth sauce; if you add the cream all at once, you will have flour lumps.
• Once all of the cream is added, stir in 1/2 cup parmesan cheese, sprinkling it in a little at a time so that it melts nicely.
• (If your potatoes are not prepped and ready, remove the sauce from heat and set aside.)
• Peel 4 pounds of russet potatoes** and slice thinly into 1/8 inch rounds with a sharp knife, mandolin, or food processor. See photos. If you have a food processor, I highly recommend using it. The slicer attachment cuts them to exactly the 1/8 inch size you need, and it's so much faster. If there is any lag time in between when you slice the potatoes and when you add them to the sauce, place them in a large bowl of water to prevent browning. Drain well.
• Add the sliced potatoes to the pot of sauce with the heat set to medium. Use a rubber spatula to stir the potatoes into the sauce, separating any slices that stick together to make sure they are all coated in sauce. Let the mixture come to a low bowl over medium heat, then reduce heat to medium low and cook for 10 minutes, stirring occasionally. Be gentle when stirring your potatoes; you don't want to break them all into pieces. A rubber spatula is better than a wooden spoon.
• After the cream and potato mixture has bubbled for about 10 minutes, turn off the heat.
• Pour or spoon half of the mixture into the greased 9x13 inch pan. Sprinkle the first layer with 1 and 1/2 cups sharp cheddar cheese.
• Top the cheese with the rest of the potato and cream mixture and spread to the edges. Sprinkle the top with 1 and 1/2 cups cheddar cheese.
• Bake in the oven at 400 degrees for about 40 minutes.
• You will know the potatoes are done when the mixture is very bubbly, the cheese has started to brown, and a butter knife inserted into the potatoes slides through easily. If your cheese is browning but the potatoes are not tender, cover with foil and bake another 10 minutes.
• Let stand for 10 minutes before serving.
• Store leftovers covered in the fridge. Leftovers will keep in the fridge for about a week. Reheat in the microwave for lunches. Or if you have enough leftover that you want to serve it for dinner again, sprinkle a little extra cheese on top and bake at 400 for 20 minutes, to recreate that perfect crispy topping.

SCALLOPED POTATOES

Steps:

• Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
• Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute.
• Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (Avoid letting it reach a boil.) Then remove from heat and set aside.
• Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
• Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
• Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
• Serve warm.

"CHEESY" SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Thinly slice the potatoes into rounds about ⅛-inch (3 mm) thick. Submerge in a large bowl of water to keep from browning and set aside.
• In a medium pot over low heat, melt the butter. Once the butter begins to foam, add the garlic and cook for 2-3 minutes, until fragrant. Add the flour and stir until flour and butter resemble the consistency of wet sand, creating a roux.
• While stirring continuously, add the non-dairy milk, vegetable broth, salt, and pepper and bring to a boil. Stir in the nutritional yeast and continue to cook for 2-3 minutes, or until the sauce thickens. Remove from the heat.
• In a medium baking dish, add 2 layers of the sliced potatoes, followed by a layer of the sliced onions. Pour on half of the cheese sauce and spread with a spatula to coat all of the potatoes and onions. Add another 2 layers of potatoes and pour on the remaining cheese sauce.
• Cover with a lid or foil and bake for 1 hour. Then, uncover and bake for 10-15 minutes more, until the top is golden and bubbling and the potatoes are tender.
• Garnish with parsley and serve warm.
• Enjoy!

GOLDEN SCALLOPED POTATOES RECIPE

Steps:

• Preheat the oven to 375°F. Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce. Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes. Stir in the flour and salt; cook for about 1 minute. Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened. Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted. Drain the potatoes and pat dry with paper towels. Layer half of the potato slices in the bottom of a 3 quart baking dish. Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese. Layer the other half of the potatoes on top of the sauce and cheese. Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce. Sprinkle the top with paprika. Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered. Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered. If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

DAD'S CREAMY & CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
• Place sliced potatoes in three tight slanted rows as indicated in the photos. You don't want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
• Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
• Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
• Pour the sauce evenly over the potatoes and onions to cover them. Don't worry, the sauce will get nice and creamy while baking.
• Cover the pan with foil, then bake for 45 minutes.
• After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

CHEESY LOADED SCALLOPED POTATOES

Steps:

• Preheat the oven to 450F degrees.
• Heat the olive oil in a large skillet over medium heat. Add the onions and sauté until a deep golden brown (usually takes at least 10 minutes), stirring often. Set the caramelized onions aside.
• In a small mixing bowl, combine both cheeses; set aside.
• In a medium bowl, whisk together the broth, sour cream, cornstarch, garlic powder, salt, and black pepper; set aside.
• Use a mandoline or food processor to slice the potatoes into very thin rounds (think potato chip thin).
• Layer one-third of the potatoes in an even layer in the bottom of a 9x13-inch glass baking dish. Pour one-third of the cream mixture over the potatoes. Sprinkle with one-third of the cheese, one-third of the crumbled bacon, and one-third of the caramelized onions. Repeat this process for the second layer. For the third layer, add the potatoes, then the cream sauce, then the bacon, then onions, and finally the remaining cheese.
• Cover the pan tightly with foil and bake at 450F for 45 minutes. Remove the foil and bake another 15 minutes, until the top is golden and the potatoes in the center are fork tender.Tip: Some of the sauce may bubble over the sides of the pan, so it's a good idea to place a large baking sheet under the pan of potatoes to catch any drips.
• Let the scalloped potatoes rest for 10 minutes before serving.

SCALLOPED POTATOES

Steps:

• Set the oven rack to the middle position and preheat to 375ºF (191ºC).
• Simmer heavy cream, milk, minced garlic, salt, pepper, nutmeg, and thyme in a medium saucepan over medium-low heat, stirring occasionally, 10 minutes.
• Remove thyme and transfer milk mixture to a large measuring cup. Cool to room temperature while preparing the potatoes.
• Wash and peel potatoes, cut into ¼-inch thick slices.
• Grease the bottom and sides of an 8-Inch square baking dish with 1 tablespoon of melted butter.
• Arrange a third of the sliced potatoes in overlapping rows, about 4 rows in the baking dish. Whisk and then evenly pour a third of the milk mixture over the potatoes.
• Repeat two more times with the remaining potatoes.
• Cut 1 tablespoon of butter into small cubes and arrange them evenly on top.
• Cover baking dish with foil and place on a baking sheet pan.
• Bake for 60 to 75 minutes, until potatoes are fork-tender.
• Remove the foil and broil on high, about 8-inches from the top of the oven until the potatoes are browned on top, about 5 minutes.
• Wait 10 minutes before serving. Garnish with parsley and black pepper.

'OHANA CHEESY SCALLOPED POTATOES--WALT DISNEY WORLD

Steps:

• Place a layer of potato slices and onion in a buttered shallow dish.
• Sprinkle with some of the cheeses and salt and pepper.
• Repeat layers and then pour cream over the potatoes.
• Bake at 350 for 1 hour and then let stand 5 minutes.

SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• In a small sauce pan, melt butter. Once melted add melted butter with a fork - whisking together.
• Next, whisk in milk.
• Cook sauce on low until smooth and boiling, whisking until thickened.
• Add in salt and pepper and stir well.
• Reduce heat to low and stir in 1 cup of the cheddar cheese.
• Place a half of the sliced potatoes in a lightly greased 1.5 quart casserole dish (8×8 or 9×9 will work)
• Pour half of the cheese sauce over potatoes.
• Add a second layer of potatoes and the rest of the cheese sauce to the top of that layer
• Sprinkle the remaining 1/2 cup of cheddar cheese on top.
• Sprinkle the top with paprika.
• Bake at 350 degrees, uncovered for 1 hour.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°.
• Note: While the onions caramelize, measure out your remaining ingredients.
• Soften/Caramelize the Onions: Cut the onions into ¼ inch strings. Melt 2 Tbsp. butter and heat 1 Tbsp. olive oil in a large skillet over medium-low heat. Add the onions and ½ tsp dried thyme. Let them cook slowly for about 30 minutes, until they're brown and caramelized. Stir every few minutes. Once done, remove and set aside.
• Combined Butter & Flour: Increase heat to medium. Add 4 TBS butter to the pot along with the garlic. Cook for 1 minute and use a silicone spatula to "clean" the bottom and sides of the pot. Add 1 TBS flour at a time (4 total) and whisk to incorporate. Continue to whisk for 1 minute or until you can no longer smell flour.
• Add the Milk: Gradually add the milk, splashes at a time, and whisk to incorporate. If you add it too fast the roux will thin out too much. Bring to a boil, then remove from heat.
• Add Seasonings: Add ½ teaspoon mustard powder, ½ teaspoon salt, ¼ tsp pepper, and a pinch of cayenne. Stir to combine.
• Add Cheese: Let the roux cool down a bit. Reserve 1 heaping cup of cheddar cheese and gradually sprinkle the rest in. If the base is too hot when the cheese is added, the dairy will separate and the sauce will be grainy
• Stir in 2 TBS cream cheese, then add the caramelized onions.
• Slice the potatoes: Peel the potatoes, rinse, and pat dry. Cut them into thin and even slices, about 1/8 inch thick. (See post for visual.)
• Fill the Casserole Dish: Arrange half of them on the bottom of a lightly greased 9 x 13 baking dish and top with half of the cheese sauce. Add remaining potatoes and remaining cheese sauce. Top with remaining cheddar cheese.
• Bake: Cover and bake at 350 for 45 minutes. Remove cover and bake for 15 more minutes.
• Broil at 450 for up to 5 minutes, until the top is slightly browned, watch it carefully. Let sit for 5 minutes, garnish with fresh parsley, and serve.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside.
• Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.
• Add butter to medium saucepan, and heat over MED heat. When butter is melted, add garlic and saute for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until no lumps remain. Whisk over MED heat until mixture is thick and coats the back of a spoon.
• Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
• Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce.
• Sprinkle top of potatoes with gruyere, cheddar and Parmesan. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.
• Remove foil and bake uncovered an additional 25-30 minutes. Potatoes should be tender and cheese melted. Broil on HIGH for a minute or two for extra browning and crispiness.
• Sprinkle top with chives and parsley and serve.

GRUYERE SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F.
• Cook bacon until crispy. (Place on cookie sheet and bake for 18-22 minutes at 415°F) Once cooled, chop into small pieces.
• Slice potatoes using a mandolin for uniformity. Be careful to keep the shape of the potato. When using a mandolin, it is best to slice the potatoes right onto the cutting board. (not into a bowl) Set aside.
• Layer butter at bottom of cast iron pan. (I used an 8-inch Staub pan)
• Carefully set the potato slices (trying to keep the shape of potato together) on top of the butter.
• Remove thyme leaves from the stem. Use half on potatoes, reserve remaining for on top after done cooking.
• Top with the minced garlic, salt, pepper, 2 cups of the cheese (reserve 1/2 cup of cheese for later), and chopped bacon.
• Pour cream over the top of the dish.
• Cover with foil and bake for 35 minutes.
• Remove dish from oven and remove foil. Add the final 1/2 cup of cheese and return to oven. Bake for an additional 30-40 minutes or until potatoes are tender and the top is golden brown.
• Remove from oven and add remaining thyme. Serve immediately.

CHEESY BACON SCALLOPED POTATOES WITH SPINACH

Steps:

• Heat oven to 375ºF.
• Cook potatoes in large saucepan of boiling water 8 to 10 min. or just until tender. Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add flour; cook and stir 1 min. Gradually stir in milk. Bring to boil; cook 5 min. or until thickened, stirring constantly. Add spinach; cook and stir 1 to 2 min. or just until wilted. Remove from heat.
• Stir bacon into sauce. Layer half each of the potatoes, sauce and cheese in 9-inch square baking dish sprayed with cooking spray; repeat layers. Cover.
• Bake 45 min. to 1 hour or until heated through, uncovering after 30 min.

ALFREDO SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees; coat shallow 2-quart baking dish with nonstick cooking spray.
• Thinly slice potatoes.
• Reserve 1/4 cup cheese.
• Mix potatoes with remaining ingredients in large bowl.
• Spoon into prepared baking dish.
• Cover with foil; bake 1 hour.
• Remove foil from baking dish; sprinkle with reserved cheese.
• Bake 20-30 minutes more until potatoes are tender and mixture is bubbly.
• Let stand 15 minutes.

CHEESY YUKON GOLD SCALLOPED POTATOES

Steps:

• 1. Wash & slice potatoes thinly and add to a large pot. Cover with cold water, add 1 1/2 teaspoons of kosher salt, and bring to a boil over medium high heat.Cook till tender about 15 to 20 minutes. Remove from heat and drain till needed. Preheat oven to 350 degrees F.
• 2. While potatoes are cooking add butter and olive oil to a large skillet and heat over medium high heat, till mixture is hot.
• 3. Add sliced onions and sweet peppers.
• 4. Add washed, cleaned and cored sliced fennel bulb.
• 5. Then add sliced mushrooms. Cook over medium high heat.Stirring to prevent sticking season with all of the spices,minced garlic, chopped chive, lemon pepper, salt if needed, & onion powder. Continue to cook till veggies are transparent, about 15 minutes or so.
• 6. Measure milk, heavy cream, and wondra flour in a medium size bowl, stir to blend together, then slowly add to cooked vegetables, stirring as you go, then allow mixture to thicken as it continues to cook over medium high heat. When mixture has become completely thickened remove from heat, till needed.
• 7. In the mean time drain the potatoes. Spray a 9X15X2 inch casserole dish with cooking spray. Then add about half of the potatoes, shingling them out to cover the entire bottom of the dish. Add half of the shredded sharp cheddar cheese.
• 8. Next add half of the shredded swiss cheese, parmesan & mozzarella.
• 9. Now add about half of the sauce mixture over the casserole.
• 10. Repeat steps with the remaining potatoes, cheeses and sauce.
• 11. Ending top layer with Mozzarella, swiss and cheddar cheeses. Chop a few of the fennel fronds to go over the top of the casserole. Top with a few additional pepper rings.
• 12. Cover with foil, and place in preheated 350 degree over, and cook for 1 hour. Then remove foil, and continue to cook for an additional 15 minutes. Remove from oven and let sit for about 15 minutes before serving.

CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 350°F.
• In a large oven-safe skillet, melt the butter over low to medium-low heat, add the sliced garlic, and spread the potatoes evenly into the warmed skillet. Watch the temperature of your skillet, ensuring that it remains on a low to medium-low setting, as you do not want the garlic to brown.
• Cook the potatoes for about 10 to 15 minutes. Season with salt and pepper and stir thoroughly to coat the potatoes with butter. Then add the heavy cream and half Swiss cheese, and bring to a boil.
• When the mixture has reached a boil, remove the skillet from the stove.
• Top with remaining cheese.
• Bake for approximately 45 minutes, or until the top is golden brown.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F and spray a 9X13 baking dish with a non stick cooking spray.
• Melt the butter in a small sauce pan and then whisk in the flour and the minced garlic.
• Whisk in the chicken broth and then gradually add in the milk and whisk constantly until well combined and smooth. Then stir in the salt and pepper.
• Cook on low until the sauce is smooth (whisking constantly).
• Turn the heat off and then stir in the shredded cheddar cheese. Stir until the cheese is melted and well combined.
• Then place half of the potatoes in the baking dish. Pour half of the cheese sauce on top of the layer of the potatoes in the pan. Repeat with the remaining potatoes and cheese sauce.
• Bake uncovered for 55-70 minutes at 350 degrees F until the potatoes are fork tender.
• Switch the oven to the broil setting and broil for 3-5 minutes until the top of the scalloped potatoes are browned slightly.
• Remove and let the potatoes set at room temperature for 15-20 minutes before serving.
• Serve warm and enjoy!

SCALLOPED POTATOES

Steps:

• In a large skillet over medium-high heat, melt butter.
• Add onion, and saute until tender, about 5 minutes.
• Add garlic and saute until fragrant, about 2 minutes.
• Stir in flour, and continue cooking for 1 minute.
• Gradually pour in stock, whisking after each ¼ cup addition.
• Stir in half-and-half, adding slowly and constantly stirring.
• Stir in salt, pepper, and 1 teaspoon thyme. Allow sauce to thicken , stirring often. Then remove from heat and set aside.
• Preheat oven to 400°F.
• Butter a 9"x13" baking dish.
• Spread half the potato slices on bottom. Top with half the prepared cream sauce. Then spread half the shredded cheddar and all of the Parmesan.
• Repeat the layers with the remaining potatoes, sauce, and cheddar.
• Top with remaining thyme.
• Cover with foil and bake at 400°F for 30 minutes.
• Then remove foil and bake uncovered for an additional 25-30 minutes, until the potatoes are cooked through.
• Garnish with finely grated Parmesan and fresh thyme. Serve warm.

SCALLOPED POTATOES

Steps:

• Preheat oven to 350˚F.
• Lightly grease a 9-inch baking dish with butter.
• Peel the Yukon Gold potatoes and thinly slice them with a sharp knife or mandolin. You want them to be roughly ¼-inch thick.
• Peel and finely dice the onion and set aside.
• Arrange half of the sliced potatoes at the bottom of the prepared baking dish. Top with half flour, half the salt and pepper, half the shredded cheddar cheese, and half of the onion. Dot with half of the butter. Repeat these layers one more time.
• In a medium saucepan, heat the milk until warm to the touch. Pour the milk over the prepared potatoes.
• Cover the baking dish tightly with foil, and bake for approximately 45 minutes, or until the potatoes are hot and bubbly. Uncover and bake an additional 15 minutes, until the cheese is lightly browned.
• Let the dish rest for 5 minutes, to allow the sauce to thicken.
• Garnish with parsley and serve with your favorite main dish.

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.