Yukon Gold Scalloped Potatoes
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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
Ingredients
- 8 large Yukon Gold potatoes sliced thinly
- 4 tbsp butter
- 1 small onion minced
- 4 tbsp flour
- 1 tsp salt
- 2 1/2 cups milk
- 2 1/2 cups shredded Colby Jack cheese
Instructions
- Preheat oven to 375
- Slice the potatoes so they are about 1/8 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 9×13 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 1 1/2 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
Posted in Let's Feast!