Cheesy Scalloped Potatoes

👉Ingredients:

🔹️2 lbs Russet potatoes, peeled and sliced 1/8 inch thick

🔹️2 lbs Yukon Gold potatoes, peeled and sliced 1/8 inch thick

🔹️1 medium sweet onion, thinly sliced

🔹️1/4 cup butter

🔹️4 cloves garlic, minced

🔹️1/4 cup all-purpose flour

🔹️1/4 tsp onion powder

🔹️1/4 tsp smoked paprika

🔹️1/2 tbsp dried parsley

🔹️1 tsp sea salt

🔹️1/2 tsp freshly ground black pepper

🔹️1 cup low-sodium chicken broth

🔹️2 cups 2% milk

🔹️2 cups sharp cheddar cheese, freshly grated (reserve 1/2 cup for topping)

🔹️1 cup white cheddar cheese, freshly grated (reserve 1/4 cup for topping)

👉Instructions:

✅️1. Preheat oven to 400°F (200°C). Grease a 9x13-inch casserole dish with nonstick spray or olive oil.

✅️2. In a large skillet, melt butter over medium-low heat. Add garlic and sauté for 1 minute, stirring constantly.

✅️3. Whisk in flour and cook for 3–4 minutes to form a roux. Stir in onion powder, paprika, parsley, salt, and pepper.

✅️4. Slowly alternate whisking in chicken broth and milk until smooth. Let the sauce simmer for 5 minutes.

✅️5. Reduce heat to low, then gradually whisk in 1½ cups of the shredded cheese (1½ cups total between the two kinds).

✅️6. In the prepared casserole, layer half the potatoes and onions. Pour over half the cheese sauce.

✅️7. Add the remaining potatoes and onions, then pour over the rest of the sauce. Top with reserved cheeses.

✅️8. Cover with foil and bake for 30 minutes. Uncover and bake another 30 minutes, until golden and bubbly.

👉3 Tips for Perfect Scalloped Potatoes:

↪️1. Use a mandoline slicer – This ensures uniform potato thickness, which helps everything cook evenly.

↪️2. Grate your own cheese – Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.

↪️3. Let it rest – After baking, let the dish sit for 10–15 minutes so the sauce thickens and sets before serving.