I’ve never been a big scalloped potatoes kind of girl and I now realize it’s because I never had them homemade. The scalloped potatoes I’ve had in the past consisted of boxed potatoes mixed with dry cheese and thrown in the oven, ick. Not appetizing or tummy pleasing. The only problem with this situation is that Matt thinks these things are delish, so in order to please the both of us I decided to try and make these homemade. Genius. These little gems turned out perfectly golden, cheesy, and most importantly a great replacement for cardboard box potatoes. Enjoy!
1/4 cup butter
1 1/2 cups onion, diced
3 tbsp all-purpose flour
2 cups milk
2 cloves garlic
2 1/4 cups shredded cheese (I used a blend of cheddar and mozzarella), divided
1/3 cup chives, snipped
4 large yukon gold potatoes (any kind will do), skins on, thinly sliced
1/2 chopped cooked bacon (optional)
salt and pepper to taste
Preheating the oven to 375 degrees (F). For the sauce, melt the butter in a medium saucepan over medium heat adding the diced onions and bacon until soft. Stir the flour thoroughly into the onion/bacon mixture and add the milk and garlic. Stir over medium/high heat until it begins to bubble and thicken. Remove it from the heat and stir in the 2 cups of the grated cheese and salt/pepper to preferred taste.
Spray a ceramic cooking dish (9×9) with cooking spray. Thinly slice potatoes and layer them in the bottom of the dish, followed by a sprinkling of snipped chives. I used basil this time around to try something new, but either will work. Continue layers the potatoes and chives until all of the potatoes are used.
Pour the sauce over the potatoes and shake the dish a little to get the sauce to ooze down through the potatoes. Sprinkle the remaining 1/4 cup of cheese on the top. Place the casserole dish in the oven and bake for 60 minutes until golden and bubbly. Serve.