Cheesy Scalloped Potatoes.

It’s just not quite normal to feel as Joyous as I do when I hear the words Scalloped Potatoes. Oh my goodness, gratin, these are good! There’s no denying that cheese, plus potatoes, plus cheese, plus whole milk, plus cheese, plus garlic, plus a whole lot more cheese just Rocks My World!

Yes, this dish works perfectly as a side for anything from ham to meatloaf to fish. And I love the versatile! These potatoes were joined on our plates with a grilled marinated steak just this past Sunday. I am lucky mom to have both Claire & Jack living and working in San Francisco. They can easily just pop on over with their friends for a fun Sunday Dinner!!!!

Here’s how I made them:

1/4 cup butter

1 1/2 cups onion, diced

2 tbsp all- purpose flour

2 cups whole milk

2 cloves garlic

2 1/4 cups shredded cheese ( cheddar, mozzarella, and monterey jack )

1/3 cup chives, snipped

4 large golden potatoes ( any kind will do ), skins on, thinly sliced

Preheat the oven to 375.

Thinly slice your potatoes. To make sauce, I melted the butter in a  saucepan over medium heat and added the diced onion and cooked in melted butter until soft. 

Next I stirred the flour thoroughly into the onions and added the milk and   garlic using garlic press. The sauce was stirred over medium heat until it began to bubble and thicken.

Getting Excite… I removed the sauce from the heat and tumbled in 2 cups of the grated cheese and stirred ( yes I took a taste because I had to ). Set the sauce aside.

 Next I buttered a deep 9x9 ceramic casserole dish all over. Put a single layer of potato slices  in the bottom of the dish, following by a sprinkle of snipped chives and salt & pepper. Another layer of potato next, followed  by more chives and salt & pepper. I continued like this until the potatoes were used up.

Pour that fabulous sauce over the potatoes and the whole thing was given a good shimmy shake on the counter top to get the sauce to OOZE down into all the nooks and crannies. Sprinkle the top with remaining 1/4 cup of cheese ( I am not looking add more cheese ) and another sprinkle of chives. Place the casserole dish on a baking sheet in case it bubbles over. Bake the Scalloped Potatoes for 60 minutes until brown and bubbly.

These Scalloped Potatoes are definitely foolproof and perfectly delicious.