My kids are so used to sweet potatoes around here that I have a hard time getting them to eat white ones. They’ll eat french fries, of course, and tater tots. But even mashed potatoes aren’t their favorite. So I’ve been experimenting with different ways to prepare potatoes and found a winner. (Well, Dustin and I think these are amazing, and so does the one year old at least!) This is a classic cheesy scalloped potato dish, with a creamy white cheddar sauce. It went wonderfully with our herb marinated pork tenderloin and roasted carrots for Easter dinner. Next up are the no-knead buttermilk rolls I also served alongside.

Scalloped Potatoes

INGREDIENTS

3 Tbsp. butter
1 cup yellow onion, chopped
3 Tbsp. all-purpose flour
1 Tbsp. garlic, minced
salt and freshly ground black pepper, to taste
2 3/4 cups milk (whole or reduced fat)
1 1/4 cups sharp white cheddar cheese, shredded
2 3/4 lbs. red potatoes (I’ve also used russet potatoes)
1 Tbsp. fresh parsley or chives, chopped (optional)

DIRECTIONS

1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray.
2. Melt butter in a medium saucepan over medium heat. Add onion and saute 3 minutes. Add flour and garlic and saute 1 minute. While whisking pour in milk. Bring to a light boil over medium-high heat, stirring frequently, until thickened. Remove from the heat and stir in cheese. Season with salt and pepper to taste (you’ll need about 1 tsp. kosher salt). Set pan aside until ready to assemble.
3. Peel potatoes and slice into 1/6-inch slices using a mandolin (I do it by hand with a sharp knife). Spread half of the potatoes into an even layer in prepared baking dish (be sure each slice is separated). Pour half the sauce evenly over potatoes. Spread over remaining half of potatoes and finish by covering with remaining half of sauce.
4. Bake in preheated oven until potatoes are tender when pierced with a toothpick or fork, about 55 – 70 minutes. Garnish with parsley or chives if desired and serve warm.

Makes a 9×13 pan.

Adapted from Cooking Classy