If you don’t want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection! If you happen to want an easy Crock-Pot Scalloped Potato, I’ve got ya covered.
The Difference between Scalloped Potatoes and Au Gratin Potatoes
Why is there so much confusion about scalloped potatoes versus Au Gratin Potatoes? Well, they are very similar. So, we are calling our dish cheesy scalloped potatoes, and let me explain why we can do that. We are basically combining the best parts of both dishes.
A traditional scalloped potato dish consists of thinly sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs. A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. Also, in both dishes, the potatoes are cut into rounds, but the potatoes used in scalloped potatoes are often cut a bit thicker than those in au gratin potatoes.
INGREDIENTS
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
salt and pepper to taste
INSTRUCTIONS
Preheat oven to 400°F (200 degrees C).
Butter an 8×8 casserole dish.
Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours (90min.) in the preheated oven.
For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.