These scalloped potatoes are so easy and yummy that you won’t even want to make the boxed ones anymore – that is, if you do that now. I these are a perfect side dish for Easter Sunday, or any nice dinner you’re having!
YOU WILL NEED:
In a small saucepan, melt the butter with the garlic.
Then stir in your flour.
Whisk in all other ingredients, except cheese and potatoes, and bring to a boil. Simmer on low until sauce has thickened – about 5 minutes. Add salt and pepper, to taste.
Peel and cut your potatoes in thin slices. Set aside. In a small casserole dish – I used a rounded deep dish, put a layer of sauce. put a layer of potatoes, season with salt and pepper, and top with a layer of cheese.
Repeat this until you run out of potatoes. Sauce, potatoes, salt and pepper, cheese.
Top with lots of cheese (I ran out of cheddar so I topped with whatever I had left in my fridge!)
Bake at 400 for 50 minutes, or until potatoes are tender. You may want to put a pan or a sheet of aluminum foil on the bottom of your oven, to catch any cheese that might drip!
- 3 tbs butter
- 3 cloves of garlic
- 3 tbs flour
- 1 cup chicken broth
- 2 cups milk
- 2 cups (or more) of sharp cheddar cheese
- Salt and pepper
- Melt butter and garlic in small saucepan.
- Add in flour and stir until combined.
- Add in broth and milk slowly, whisking while you pour, so that all the clumps disappear.
- Bring to a boil, and simmer until thickened, about 5 minutes.
- Add salt and pepper, to taste.
- Grease your dish! In a small deep casserole dish, put a thin layer of sauce. Add a layer of potatoes, sprinkle salt and pepper, and cover with cheese. Repeat with all layers, ending with cheese and sauce.
- Bake uncovered at 400 for 50 minutes, or until fork tender.