Cheddar Cheese Scalloped Potatoes

 

Cheddar Cheese Scalloped Potatoes

Servings: 6 servings

The only kind of potatoes that I absolutely love is that of cheddar cheese Scallop Potatoes. These cheddar scalloped potatoes are a sure hit for family dinners, potlucks, or festive gatherings.  Pre-cooking the potatoes (boiling) shortens oven time while ensuring they’re tender and tasty.

Enhance with ham, bacon, or your favorite cheese blend. For a hint of garlic, rub a cut clove on the baking dish before buttering it.

Opt for red-skinned or low-starch potatoes like Yukon Gold!

Ingredients

2 pounds potatoes, red-skinned or another waxy type, peeled and sliced 1/4-inch thick

3 tablespoons unsalted butter

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dry mustard

1/4 teaspoon paprika

3 tablespoons all-purpose flour

1 cup heavy cream

3/4 cup milk

2 1/2 cups shredded cheddar cheese, divided

Directions

Preheat the oven to 375 F. Lightly butter a 2-quart casserole.

Put the sliced potatoes in a medium saucepan and cover with water. Bring to a boil and boil for about 5-8 minutes, or until just barely tender. Drain and set aside.

Place potatoes in colander to ensure drainage

In a saucepan, heat butter over medium heat. Once butter is melted, stir in the salt, pepper, mustard, paprika, and flour. Stir until smooth and bubbly.

Stir in the cream and milk and cook, stirring, until thickened.

Stir in about 1 1/2 cups of the shredded cheese and cook until melted.

Combine the sauce and potatoes in a bowl.

Then, spoon into the baking dish and top with remaining cheese.

Bake for 25 to 35 minutes, until bubbly and nicely browned.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.