Cheesy Scalloped Potatoes Recipe

Directions

• Melt butter in a medium or large saucepan over medium-high heat. Add in chopped onion and saute until softened (5-7 minutes).
• Stir in garlic and cook for another minute.
• Sprinkle in the flour and whisk into the butter until it turns into a paste. Cook for 1 minute.
• Reduce heat to medium-low. Gradually whisk in the milk, splashing only a little at a time and stirring constantly.
• Stir in the salt and pepper, and continue cooking on low heat until the mixture reaches a low simmer and thickens slightly.
• Peel the potatoes. Cut them into thin slices with a knife (they don’t need to be as thin as paper; just as thin as you can reasonably get them with a knife).
• In a greased 9×13 casserole dish, lay out enough potato slices covering the entire bottom of the dish, ensuring that each potato slice overlaps the previous slice. Then lay out another partial layer of potato slices (such that they are not overlapping). Then spoon half of the creamy sauce over top, spreading it out evenly. Ensure that the sauce is spread all the ways to the side walls of the dish.
• Repeat by putting down another overlapping layer of potato slices, another partial layer of non-overlapping slices, and spreading out the remaining sauce over top.
• Evenly sprinkle all of the cheddar cheese over top.
• Cover dish tightly with aluminum foil. Bake in an oven preheated to 350 degrees Fahrenheit for 45 minutes.
• Remove the aluminum foil and continue baking for another 15-20 minutes, or until the cheese is melted and starting to become lightly brown.
• Let casserole dish sit out at room temperature for 10-15 minutes before serving.
• Optionally garnish with fresh chopped chives.