I think potatoes are going to be delicious no matter how you cook them, but this scalloped potatoes recipe takes them to a new level.
The potatoes and onions are stacked and arranged sideways so the sauce gets in every nook (it can take a tad more time to arrange rather than just throwing them in your dish, but it’s worth it).
- 2 lb yukon gold potatoes (I prefer these for this recipe, but any potato will do)
- 1 medium onion, cut in half and sliced very thinly
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 tsp dry mustard
- salt and pepper
- 2 1/2 cup shredded cheddar cheese
- Preheat your oven to 400 degrees. Grease a 9x13 casserole dish and set aside.
- Scrub your potatoes clean, dry, and slice into very thin slices (using a mandoline slicer makes this easier - just be careful!).
- Layer little stacks of potatoes and onions together and lay them horizontally in your casserole dish until the whole dish is filled with rows of the potato and onion layers.
- In a small saucepan over medium heat, melt the butter. Stir in the flour. Cook, whisking constantly, until the flour is cooked and has turned a blonde color, about 2 minutes. While whisking, slowly pour in the milk and continue whisking until the mixture is smooth and thickened slightly, about 2-3 minutes. The mixture needs to be pourable, so if it seems thick, add in a few tablespoons of milk.
- Remove from the heat. Stir in the salt and pepper, dry mustard, and shredded cheese. Whisk until smooth.
- Pour over the potatoes in the casserole dish. Give the dish a jiggle so the sauce goes in all the nooks.
- Cover with foil and cook in the oven for 1 hour. Remove the foil and cook for an additional 20 minutes until the potatoes are cooked through and the mixture is bubbly.
Created by SouthernSavers.com
See more frugal recipes!