Name: Extra Cheesy Scalloped Potatoes Recipe
Ingredients: Potatoes: 3 pounds, Yukon Gold or Russet, peeled and thinly sliced (approximately 1/8 inch thick). The type of potato you choose significantly impacts the texture of your scalloped potatoes. Yukon Golds are my go-to for their creamy texture and slightly buttery flavor. They hold their shape well during baking without becoming mushy. Russet potatoes, on the other hand, are higher in starch and will yield a softer, more tender result. If you prefer a truly melt-in-your-mouth experience, Russets are a great option. Regardless of your choice, ensure your potatoes are fresh and firm, free from blemishes or sprouts. The uniformity of your slices is also key for even cooking – aim for consistent thickness to ensure all potatoes are tender at the same time. A mandoline slicer can be incredibly helpful for achieving uniform slices quickly and safely, but a sharp knife and a steady hand will also do the trick.; Butter: 1/2 cup (1 stick), unsalted. Butter is the foundation of our creamy cheese sauce, adding richness and flavor. Unsalted butter allows you to control the overall saltiness of the dish. If you only have salted butter on hand, simply reduce the amount of added salt later in the recipe. The butter will be melted to create a roux, the thickening agent for our sauce, so ensure it’s of good quality for the best flavor.; All-Purpose Flour: 1/4 cup. Flour is essential for creating a stable and creamy cheese sauce. It works with the butter to form a roux, which thickens the milk and cream to the perfect consistency. All-purpose flour is readily available and works perfectly for this recipe. Make sure to whisk it thoroughly into the melted butter to avoid any lumps in your sauce.; Milk: 3 cups, whole milk. Whole milk is preferred for its richness, contributing to a creamier sauce. The fat content in whole milk helps create a luscious texture that coats the potatoes beautifully. You can substitute with 2% milk for a slightly lighter option, but the sauce may be a little less rich. Avoid using skim milk as it may result in a thinner sauce.; Heavy Cream: 1 cup. Heavy cream elevates the sauce to another level of decadence and creaminess. Its higher fat content compared to milk ensures a luxuriously smooth and rich texture that perfectly complements the potatoes and cheese. For an extra indulgent dish, you can even use half-and-half, though heavy cream provides the most superior results.; Sharp Cheddar Cheese: 2 cups, shredded. Sharp cheddar is the star of the “extra cheesy” aspect of this recipe. Its bold, tangy flavor cuts through the richness of the cream and butter, adding a delightful sharpness that prevents the dish from being overly heavy. Pre-shredded cheese is convenient, but shredding your own cheese from a block will result in better melting and flavor, as pre-shredded cheeses often contain cellulose to prevent clumping, which can sometimes hinder melting. For an even cheesier experience, consider using a blend of sharp cheddar and another flavorful cheese like Gruyere or Monterey Jack.; Monterey Jack Cheese: 1 cup, shredded. Monterey Jack is a milder, meltier cheese that complements the sharp cheddar beautifully. It adds a creamy, smooth texture to the cheese sauce and melts wonderfully, creating those irresistible cheese pulls. The combination of sharp cheddar and Monterey Jack provides a balanced cheese flavor profile that is both bold and comforting. If you can’t find Monterey Jack, you can substitute with mild cheddar, mozzarella, or even provolone for a slightly different but still delicious cheesy element.; Garlic Powder: 1 teaspoon. Garlic powder adds a subtle savory depth to the cheese sauce, enhancing the overall flavor profile without being overpowering. It blends seamlessly into the sauce and provides a gentle aromatic background note. Fresh garlic can also be used, but garlic powder offers a more consistent and easily dispersed flavor throughout the sauce. If using fresh garlic, mince 2-3 cloves and sauté them in the butter before adding the flour.; Onion Powder: 1 teaspoon. Similar to garlic powder, onion powder adds another layer of savory complexity to the cheese sauce. It provides a mild onion flavor that complements the potatoes and cheese without being too pungent. Fresh onion can also be incorporated, but onion powder offers a smoother flavor integration into the sauce. If using fresh onion, finely dice half an onion and sauté it with the butter and garlic (if using) before making the roux.; Salt: 1 teaspoon, or to taste. Salt is essential for seasoning and enhancing the flavors of all the ingredients. Start with 1 teaspoon and adjust to your preference. Remember that cheese also contains salt, so taste the sauce before adding more salt.; Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a pungent and aromatic note that complements the richness of the cheese and cream. Adjust the amount to your liking. White pepper can also be used for a milder flavor and to avoid black specks in the white sauce.; Fresh Parsley: 2 tablespoons, chopped (for garnish, optional). Fresh parsley adds a pop of color and freshness to the finished dish. It provides a light, herbaceous note that balances the richness of the scalloped potatoes. It’s optional but highly recommended for both visual appeal and a touch of freshness.

Ingredients

Potatoes: 3 pounds, Yukon Gold or Russet, peeled and thinly sliced (approximately 1/8 inch thick). The type of potato you choose significantly impacts the texture of your scalloped potatoes. Yukon Golds are my go-to for their creamy texture and slightly buttery flavor. They hold their shape well during baking without becoming mushy. Russet potatoes, on the other hand, are higher in starch and will yield a softer, more tender result. If you prefer a truly melt-in-your-mouth experience, Russets are a great option. Regardless of your choice, ensure your potatoes are fresh and firm, free from blemishes or sprouts. The uniformity of your slices is also key for even cooking – aim for consistent thickness to ensure all potatoes are tender at the same time. A mandoline slicer can be incredibly helpful for achieving uniform slices quickly and safely, but a sharp knife and a steady hand will also do the trick.

Butter: 1/2 cup (1 stick), unsalted. Butter is the foundation of our creamy cheese sauce, adding richness and flavor. Unsalted butter allows you to control the overall saltiness of the dish. If you only have salted butter on hand, simply reduce the amount of added salt later in the recipe. The butter will be melted to create a roux, the thickening agent for our sauce, so ensure it’s of good quality for the best flavor.

All-Purpose Flour: 1/4 cup. Flour is essential for creating a stable and creamy cheese sauce. It works with the butter to form a roux, which thickens the milk and cream to the perfect consistency. All-purpose flour is readily available and works perfectly for this recipe. Make sure to whisk it thoroughly into the melted butter to avoid any lumps in your sauce.

Milk: 3 cups, whole milk. Whole milk is preferred for its richness, contributing to a creamier sauce. The fat content in whole milk helps create a luscious texture that coats the potatoes beautifully. You can substitute with 2% milk for a slightly lighter option, but the sauce may be a little less rich. Avoid using skim milk as it may result in a thinner sauce.

Heavy Cream: 1 cup. Heavy cream elevates the sauce to another level of decadence and creaminess. Its higher fat content compared to milk ensures a luxuriously smooth and rich texture that perfectly complements the potatoes and cheese. For an extra indulgent dish, you can even use half-and-half, though heavy cream provides the most superior results.

Sharp Cheddar Cheese: 2 cups, shredded. Sharp cheddar is the star of the “extra cheesy” aspect of this recipe. Its bold, tangy flavor cuts through the richness of the cream and butter, adding a delightful sharpness that prevents the dish from being overly heavy. Pre-shredded cheese is convenient, but shredding your own cheese from a block will result in better melting and flavor, as pre-shredded cheeses often contain cellulose to prevent clumping, which can sometimes hinder melting. For an even cheesier experience, consider using a blend of sharp cheddar and another flavorful cheese like Gruyere or Monterey Jack.

Monterey Jack Cheese: 1 cup, shredded. Monterey Jack is a milder, meltier cheese that complements the sharp cheddar beautifully. It adds a creamy, smooth texture to the cheese sauce and melts wonderfully, creating those irresistible cheese pulls. The combination of sharp cheddar and Monterey Jack provides a balanced cheese flavor profile that is both bold and comforting. If you can’t find Monterey Jack, you can substitute with mild cheddar, mozzarella, or even provolone for a slightly different but still delicious cheesy element.

Garlic Powder: 1 teaspoon. Garlic powder adds a subtle savory depth to the cheese sauce, enhancing the overall flavor profile without being overpowering. It blends seamlessly into the sauce and provides a gentle aromatic background note. Fresh garlic can also be used, but garlic powder offers a more consistent and easily dispersed flavor throughout the sauce. If using fresh garlic, mince 2-3 cloves and sauté them in the butter before adding the flour.

Onion Powder: 1 teaspoon. Similar to garlic powder, onion powder adds another layer of savory complexity to the cheese sauce. It provides a mild onion flavor that complements the potatoes and cheese without being too pungent. Fresh onion can also be incorporated, but onion powder offers a smoother flavor integration into the sauce. If using fresh onion, finely dice half an onion and sauté it with the butter and garlic (if using) before making the roux.

Salt: 1 teaspoon, or to taste. Salt is essential for seasoning and enhancing the flavors of all the ingredients. Start with 1 teaspoon and adjust to your preference. Remember that cheese also contains salt, so taste the sauce before adding more salt.

Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a pungent and aromatic note that complements the richness of the cheese and cream. Adjust the amount to your liking. White pepper can also be used for a milder flavor and to avoid black specks in the white sauce.

Fresh Parsley: 2 tablespoons, chopped (for garnish, optional). Fresh parsley adds a pop of color and freshness to the finished dish. It provides a light, herbaceous note that balances the richness of the scalloped potatoes. It’s optional but highly recommended for both visual appeal and a touch of freshness.

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). This temperature is ideal for baking the scalloped potatoes evenly, allowing the potatoes to become tender while the cheese sauce becomes bubbly and golden brown. Grease a 9×13 inch baking dish with butter or cooking spray. Greasing the dish prevents the potatoes from sticking and makes serving and cleaning up much easier. A 9×13 inch dish is perfect for this quantity of ingredients, ensuring the potatoes are layered nicely and cook evenly.

Prepare the Potatoes: Peel the potatoes and slice them thinly to approximately 1/8 inch thickness. Uniform slices are crucial for even cooking. As mentioned earlier, a mandoline slicer is the most efficient tool for this, but a sharp knife and careful slicing will also work. Once sliced, place the potato slices in a bowl of cold water. This step is important as it prevents the potatoes from oxidizing and turning brown. It also helps to remove excess starch, which can sometimes make the sauce gummy. Let the potatoes soak while you prepare the cheese sauce.

Make the Roux: In a large saucepan over medium heat, melt the butter. Once the butter is completely melted and slightly bubbly, add the all-purpose flour. Whisk continuously and vigorously for 1-2 minutes. This step is crucial for creating a roux, the base of your creamy sauce. Cooking the flour in the butter removes the raw flour taste and allows it to properly thicken the sauce. The mixture should become smooth and slightly golden. Don’t let it brown too much, as you want a white sauce.

Create the Cheese Sauce: Gradually whisk in the milk, about 1 cup at a time, ensuring each addition is fully incorporated before adding the next. Whisk constantly to prevent lumps from forming and to ensure a smooth sauce. Once all the milk is incorporated, whisk in the heavy cream. Continue to stir and cook over medium heat until the sauce begins to thicken slightly and coats the back of a spoon – this usually takes about 5-7 minutes. Don’t boil the sauce at this stage, just gently simmer it to thicken.

Season and Add Cheese: Remove the saucepan from the heat. Stir in the garlic powder, onion powder, salt, and black pepper. Taste the sauce and adjust seasoning as needed. Now, gradually add the shredded sharp cheddar cheese and Monterey Jack cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and cheesy. The heat from the sauce will melt the cheese. Ensure all the cheese is melted and incorporated for a perfectly creamy and cheesy sauce.

Assemble the Scalloped Potatoes: Drain the potato slices from the cold water and pat them dry with paper towels. Drying the potatoes helps the cheese sauce adhere better and prevents the dish from becoming watery. In the prepared baking dish, arrange a layer of potato slices, slightly overlapping. Pour about one-third of the cheese sauce evenly over the potatoes. Repeat layering potatoes and sauce two more times, ending with a layer of cheese sauce. Ensure the top layer of potatoes is well coated with the cheese sauce to prevent them from drying out during baking.

Bake the Scalloped Potatoes: Cover the baking dish tightly with aluminum foil. Baking covered for the first part of the cooking process steams the potatoes and helps them become tender before the cheese topping browns. Bake for 45 minutes. After 45 minutes, remove the foil and continue to bake for another 20-30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. The cooking time may vary depending on your oven and the thickness of your potato slices. Check for tenderness by inserting a fork into the center of the dish; it should slide in easily with minimal resistance.

Rest and Garnish: Once baked, let the scalloped potatoes rest for 10-15 minutes before serving. Resting allows the sauce to thicken slightly and the flavors to meld together. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sugar: 5-7 grams
Sodium: 500-700 mg
Fat: 30-40 grams
Saturated Fat: 20-25 grams
Carbohydrates: 30-40 grams
Fiber: 3-4 grams
Protein: 15-20 grams
Cholesterol: 100-130 mg