What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook

Preparing Time: 30 minutes
Total Time: 45 minutes
Served Person: 10

1 teaspoon salt
1/4 cup all-purpose flour
1/2 cup chopped onion
4 tablespoons butter
2 garlic cloves minced
3/4 cup dry bread crumbs
1 teaspoon ground mustard
2 cups whole milk
1/2 teaspoon coarsely ground pepper
minced chives optional
3 ounces each) sharp cheddar cheese shredded and divided
1 block (4 ounces) monterey jack cheese shredded
3 pounds russet potatoes peeled and thinly sliced

Carbohydrate 34.1070137194102 g
Cholesterol 12.8112500052324 mg
Fat 5.44193183784186 g
Fiber 2.42591851627082 g
Protein 4.7355830167793 g
Saturated Fat 3.16629471020602 g
Serving Size 1 1 servings. (176g)
Sodium 141.393252331552 mg
Sugar 31.6810952031394 g
Trans Fat 0.476181040418617 g
Calories 200 calories

side dish

Preheat oven to 350degrees. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

The Best Cheesy Scalloped Potatoes

Ingredients

Nutrition facts