Cheesy Scalloped Potatoes
Cheesy Scalloped Potatoes
I love potatoes. I love scalloped potatoes. What I don’t love is dry, not flavorful scalloped potatoes. If you want creamy, cheesy potatoes that are packed with flavor and have guests saying they’re the best potatoes they’ve ever had ?! (toot toot) Then make these.
Ingredients
- 6 Large Potatoes Peeled
- 1/2 Onion Diced
- 6 Tbsp Butter
- 2 tsp salt For water to boil potatoes
- 6 Garlic minced
- 2 Tbsp Flour
- 2 Cups Heavy Cream
- 1 Cup Half & Half
- 8 oz Gruyere cheese Grated, about 2 cups
- 1/8 Tsp Cayenne
- 3/4 Tsp Pepper
- 1/4 Tsp Salt For sauce
Instructions
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Preheat oven to 350.
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In a large soup pot, fill with water, about half way. Add 2 tsp of salt, and boil the water.
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Dice onion, set aside.
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Peel potatoes and slice about 1/4 of an inch thick. Place into water once it’s boiling. Boil for 8 minutes. Immediately pour into a colander to drain. While those are draining and cooling..
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In a good sized saute pan, add butter and onions. Cook 5 minutes. Add garlic, cook 1 minute. Add flour and cook 3 minutes, whisking constantly. It will turn a light, golden brown.
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Next pour in the heavy cream and half & half. Bring to a simmer. Add in cheese and whisk until fully melted. Add cayenne, pepper and remainder 1/4 tsp salt. Keep on a VERY low heat.
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Spray a 13×9 baking dish with nonstick spray. Arrange potato slices, slightly overlapping, in a circular pattern of dish, until the middle of the pan is met. Place any remainder broken pieces, evenly in the pan to fill any gaps.
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Pour cheese mixture evenly over potatoes. Place potatoes in oven for 30 minutes. Remove from oven and garnish with chopped chives, if desired.
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Serve while nice and hot.
