Easy Cheesy Scalloped Potatoes
Shared by Linda W.
My Easy Cheesy Scalloped Potato recipe is adapted from my mom’s classic scalloped potato recipe.
It is a delicious side dish to serve with ham at Easter Dinner, and you can add one or two cups of cubed leftover ham for a hearty main dish.
4 Tablespoons Butter
3 Tablespoons All-purpose Flour
1 teaspoon Seasoned Salt
½ teaspoon Dry Mustard
¼ teaspoon Pepper
2 Cups Whole Milk
2 Pounds Potatoes, peeled or unpeeled, sliced thinly (about 6-8 cups)
⅓ Cup Finely Chopped Regular Onions or Sliced Green Onions
2-3 Tablespoons Minced Fresh Chives
3 Cups Shredded Sharp Cheddar Cheese, divided
Salt and Pepper to sprinkle between layers
Smoked or Regular Paprika
Heat oven to 350 degrees.
Grease a 9×13 inch baking dish and set aside.
Place the butter in a large microwave safe bowl or large 2 qt. measuring cup, cover and melt on high for 15-30 seconds. Whisk in flour until smooth. Stir in seasoned salt, dry mustard, and pepper.
Add milk and whisk mixture. Cover and heat in the microwave on high for 3 minutes
Whisk mixture again and return covered bowl to microwave for another 1-2 minutes.
Add 2 cups of shredded cheddar cheese to the hot mixture and whisk until the cheese is blended.
Spread half of the potatoes, onions, and chives in the prepared baking dish.
Sprinkle the layer with salt and pepper to taste. Cover with half of the cheese sauce.
Add remaining potatoes, onions, chives, and sprinkle layer again with salt and pepper.
Top with the rest of the cheese sauce and sprinkle with paprika. Cover the baking dish with foil.
Bake 1-½ hours until potatoes are tender when pierced with a fork.
Add remaining cup of shredded cheddar cheese and return to oven for additional 10-15 minutes until the cheese is nicely melted and browned to your liking.
Let stand 5-10 minutes before serving.