Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes. So many potatoes, who can choose a favorite? This is my grandmother’s recipe that has been updated to be creamier and cheesier than the original.

Cheesy Scalloped Potatoes

Preheat oven to 350°F.

• 2 1/2 pounds russet potatoes
• Cold water with 2 teaspoons sea salt in it (to prevent potatoes from browning)
• 1 cup milk
• 1 cup heavy whipping cream
• 3/4 cup flour
• 1 1/2 teaspoons sea salt
• 1 1/2 teaspoons coarse ground pepper
• 1 cup sour cream
• 1 large yellow onion, thinly sliced
• 5 cups cheddar cheese, freshly grated
• 1/4 cup butter or non-stick spray (to coat the baking pan)

Rinse and scrub potatoes until clean. Prepare a large bowl by filling with cold water and a couple of teaspoons of salt. Set aside. Cut potatoes in quarters along the length of the potato. Cut out any undesirable spots. Using a mandolin or the quicker and easier food processor, slice potatoes thinly. Place slices into the cold salt water after each potato to prevent browning.

Slice one large yellow onion thinly and place it into a very large separate bowl. Pour milk and heavy whipping cream into a large bowl. Whisk flour into the cream mixture. Add salt, pepper, and sour cream and whisk again.

Drain water from potatoes.

Next, place potatoes, onions, and cheddar cheese into the large bowl with the cream mixture. Using hands, combine all of these ingredients very well.

Prepare a baking dish (size 9 x 13 inches or comparable) by spraying with non-stick spray or smearing well with butter.

Place a layer of potato mixture into the baking dish.

This tastes better than those au gratin potatoes they serve in fancy restaurants. – Joey Fatone, N’Sync

Then place a layer of cheddar cheese. Then more potatoes. Pour any remaining cream mixture over potatoes. Finally, layer top with much cheese. Bake for about two hours. Check on potatoes occasionally and when the top browns, cover with foil for the remaining baking time. Potatoes are done when they reach at least 210°F or a fork poked into them slides out very easily.

It’s a good idea to put a baking sheet on the oven shelf underneath your scalloped potatoes in case they overflow. If the top gets too dark, just lay foil over potatoes for the rest of the baking time.

For a less traditional but fancier flavor, you can add some smoked Gruyère or Comté cheeses in place of some of the cheddar, 1/4 cup of white wine in place of 1/4 cup of the milk, or add freshly chopped herbs or ham.

Serve while steamy hot.