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Recipe by Esty Wolbe

Cheesy Scalloped Potatoes

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Dairy Dairy
Easy Easy
6-8 Servings
Allergens

Ingredients

Cheesy Scalloped Potatoes

  • 1/2 teaspoon paprika

  • 4 slices Chevington Old Smoked Cheddar

  • 2 and 1/2 pounds Yukon Gold potatoes, peeled and cut into thin slices

  • 1/4 cup grated Parmesan cheese

Directions

1.

Preheat your oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch pan and set aside.

2.

In a large skillet, melt the butter with the garlic cubes over medium-low heat. When melted, sprinkle in the flour and mix continuously for a few minutes. Slowly whisk in the milk, salt, pepper, and paprika and simmer over low heat until thickened.

3.

Remove from heat, add cheese, and stir gently to melt.

4.

Layer a third of the potatoes in the pan followed by a third of the sauce. Repeat the layers and sprinkle the parmesan over the top. Bake covered for 45 minutes and uncovered for 30 to 45 minutes until cooked through and golden brown.

About

Sponsored by Chevington

Photography by Adena and Co.

Cheesy Scalloped Potatoes

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