The Best Cheesy Scalloped Potatoes
Ingredients
- 4 tbsp. butter
- 1/2 cup onion, chopped
- 1 tsp. ground mustard
- 1 tsp. salt
- 1/2 tsp. coarsely ground pepper
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 12 ounces sharp cheddar cheese, shredded and divided
- 4 ounces Monterey Jack cheese, shredded
- 3 pounds medium russet potatoes, peeled and thinly sliced
- 3/4 cup dry bread crumbs
- Minced chives, optional
Instructions
- Pre-heat oven to 350°F.
- In a Dutch oven, melt butter over medium heat.
- Add onion, mustard, salt and pepper; cook until onion is tender, 6 – 8 minutes.
- Add garlic; cook until fragrant. Whisk in flour; continue whisking 3 – 5 minutes.
- Whisk in milk; bring to a boil.
- Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes.
- Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese.
- Add potatoes and toss to coat; simmer 10 minutes, stirring frequently.
- Transfer potato mixture to a greased 13 x 9-inch baking dish.
- Top with remaining cheddar cheese.
- Bake, uncovered, for 1 hour.
- Top with bread crumbs; return to oven until potatoes are tender, 10 – 15 minutes.
- Let stand 15 minutes before serving. If desired, sprinkle with chives.
Notes
1. Resist the temptation to substitute reduced-fat milk and cheese for the whole milk versions.
2. The more fat you use, the less likely it is that the sauce will break or become grainy.