Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes


Cheesy Scalloped Potatoes

8-10 medium potatoes (Russet or Yukon Gold are best)

1/4 cup cold butter, cut into small squares

2 Tbsp. flour

2 cups shredded cheddar cheese, divided (old or medium cheddar is best)

2 cups milk

1 tsp. coarse salt

1 tsp. dried mustard or paprika


Wash, peel and thinly slice potatoes.

Butter 9 x 13 casserole dish.

Layer 1/3 potatoes, 1/3 butter, 1 tbsp. flour and 1/3 cheese.

Repeat (potatoes, butter, flour, cheese).

Follow with final layer of potatoes and top with remaining 1/3 butter.

In bowl mix milk, salt and mustard and pour over top of potatoes.

Cover with tin foil and bake in preheated 350F oven for 1 – 1.5 hours until potatoes are soft and bubbly.

Sprinkle with remaining cheese and bake uncovered for another 15-20 minutes.