The Best Cheesy Scalloped Potatoes

By KimberlyB

Ingredients

• 4 tablespoons butter
• 1/2 cup chopped onion
• 1 teaspoon ground mustard
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
• 1 block (4 ounces) Monterey Jack cheese, shredded
• 3 pounds russet potatoes, peeled and thinly sliced
• 3/4 cup dry bread crumbs
• Minced chives, optional

Details

Servings 10
Preparation time 40mins
Cooking time 115mins
Adapted from tasteofhome.com

Preparation

Step 1

1. Preheat oven to 350°. 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.

2. 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.

3. Transfer potato mixture to a greased 13x9-in. 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.

Preheat oven to 350°. 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 13x9-in. 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.

Test Kitchen Tips
Resist the temptation to substitute reduced-fat milk and cheese for the whole milk versions. The more fat you use, the less likely it is that the sauce will break (become grainy).
Russets are the best potatoes to use because their high starch content will help keep the cheese sauce smooth.
Use a mandoline to get equally sliced potatoes. Ideal thickness is 1/8 in. to 3/16 in.