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The Best Cheesy Scalloped Potatoes

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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.