Potatoes boiling in a pot
Then she would peel them when they were cool enough to handle and slice them. While the potatoes are cooking the cheese sauce is made, which is a basic bechamel sauce with grated cheddar added. The potatoes and cheese are layered and topped with more grated cheddar and some ground Hungarian paprika for color.
Slice potatoes covered in a creamy cheese sauce for cheesy scalloped potatoes
Cheesy Scalloped potatoes topped with shredded cheddar and ready to be baked
The par-boiling of the potatoes ensured that the potatoes will be creamy and soft and cooked all the way through in under 30 minutes. Most casseroles that start with raw sliced potatoes always have comments stating that the potatoes are unevenly cooked. You won’t have that problem with my Grandma’s Cheesy Scalloped Potatoes!
Cheesy Scalloped Potatoes just out of the oven
These Easy Scalloped Potatoes were a hit at my dinner party, and they’re sure to be a hit at yours. They are delicious with ham, turkey or even as a fancy side for your favorite steak.
INGREDIENTS
- 2 pounds russet potatoes
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 1/2 cups nonfat milk or half & half
- Salt & pepper
- 8 ounces (about 2 cups) freshly shredded cheddar cheese + 1/4 cup for topping
- Paprika, for garnish
- Fresh chopped chives or parsley, for garnish
INSTRUCTIONS
- Preheat oven to 350 degree F and grease a 13"x9" baking pan with cooking spray.
- Bring a large pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water. Cook for about 20 minutes. Remove from the water and let sit until cool enough to handle.
- Meanwhile, make the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until flour is golden brown; about 2 minutes. Stir in milk and cook, stirring often, until thickened; about 2-3 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper.
- Gently peel potatoes and slice into 1/8 inch rounds. Place 1/3 of the
- potatoes overlapping in a single layer in the baking dish, seasoning with salt and pepper. Spoon about 1/3 of the cheese sauce on top of the potatoes.
- Repeat for two more layers. Pour all of the remaining cheese sauce over the top layer of potatoes. Spread to ensure all of the potatoes are covered.
- Sprinkle with 1/4 cup shredded cheddar (if desired) and paprika (about 1/8-1/4 teaspoon.
- Bake in the 350 degree oven for 20-25 minutes, or until sauce is bubbly.
- Garnish with fresh chopped chives or parsley, if desired. Serve immediately.
Thanks done share recipes to : https://www.yellowblissroad.com/cheesy-au-gratin-potatoes/