I have been looking for a great scalloped potato recipe. I know it may seem pretty basic but I’ve had rotten luck with cheese that separates (and I was using good cheese) and lackluster flavor. This recipe was definitely a winner in my book and the Yukon Gold potatoes added a nice touch of something extra. Enjoy!
Yukon Gold Scalloped Potatoes
Prep time
Cook time
Total time
Author: Michele Bergh
Recipe type: Side Dish
Cuisine: American
Serves: 8 servings
Ingredients
- 8 large Yukon Gold potatoes, sliced thinly
- 4 tbsp butter
- 1 small onion, minced
- 4 tbsp flour
- 1 tsp salt
- 2½ cups milk
- 2½ cups shredded Colby Jack cheese
Instructions
- Preheat oven to 375
- Slice the potatoes so they are about ⅛ inch or less thick and set aside
- Melt butter in saucepan over medium heat
- Add onions and cook until tender, about 5 minutes
- Add flour and salt and cook for another minute
- Slowly add in milk, stir slowly
- Cook until mixture has come to boil and thickened
- Remove from heat and add half the cheese
- Stir until melted
- Layer half the potatoes in the 9x13 cooking dish
- Spread half the sauce over the potatoes
- Sprinkle half the remaining cheese over the sauce
- Layer the rest of the potatoes in the cooking dish
- Spread the remaining sauce over the potatoes
- Sprinkle the remaining cheese over the sauce
- Cover with foil and place it in the oven for 1½ hours
- Remove the foil and check to see if it's done
- If it's close to being done (a fork easily goes into the potatoes, leave the foil off and continue to bake for about 20 minutes
- If they don't feel close to done, put the foil back on and continue to cook for 20 minutes
Oh darn; I could have used this last night. I made two pans for the freezer. With diced ham. 🙂 I like the look of this recipe….
Next time.