Cheesy Scalloped Potatoes
Layers of tender potatoes topped with cheesy goodness and baked to perfection.
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Ingredients
- 10 large potatoes
- 1 tsp kosher salt
- 1 tsp pink Himalayan salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/2 tsp parsley
- 8 tbsp butter, unsalted
- 4 tbsp flour
- 1 1/2 cup half and half
- 1 16 oz bag shredded Monterey Jack and Colby cheese
- 1/2 cup grated parmesan cheese
Instructions
- Wash potatoes, slice into rounds, wash, and set aside keeping skins on
- Preheat oven to 400 degrees
- Add salt, pepper, paprika garlic powder, pepper, red pepper flakes, and parsley together and toss in with potatoes. Let sit while you create the cheese sauce.
- In a medium sauce pan over medium heat, melt butter. Whisk flour into melted butter until combined well.
- Add half and half into flour and butter mixture and stir well.
- Toss in 1 cup of Monterey cheese and 1 cup of Colby Cheese until completely combined. Remove from heat and set aside.
- Layer your potatoes in a dish and pour cheese sauce over the potatoes.
- Top with Monterey and Colby cheeses about 1 inch thick high
- Sprinkle grated parmesan cheese on top
- Cover and bake for 30 minutes. Uncover and bake for 30 minutes or until potatoes are tender.
- Broil for 5 minutes. Serve hot.
Notes
Make sure your potatoes are tender. By cutting them evenly, this helps during the baking process. Every oven is different. If you need to increase the temperature to cook faster, you can do that. Try baking at 425 degrees or increase the time by 15 minutes or so.