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Cheesy Scalloped Potatoes

4.88 Mitt(s) 8 Rating(s)8 votes, average: 4.88 out of 58 votes, average: 4.88 out of 58 votes, average: 4.88 out of 58 votes, average: 4.88 out of 58 votes, average: 4.88 out of 5

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Level: Easy

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Description

This is family classic that has been updated to be creamier and cheesier than the original.

Ingredients

  • 2-½ pounds Russet Potatoes
  • 1 whole Large Yellow Onion
  • 1 cup Milk
  • 1 cup Heavy Whipping Cream
  • ¾ cups Flour
  • 1-½ teaspoon Salt, Plus More For Soaking Potatoes
  • 1-½ teaspoon Pepper
  • 1 cup Sour Cream
  • 4 cups Grated Cheddar Cheese, Divided

Preparation

Rinse and scrub potatoes until clean. Prepare a large bowl by filling with cold water and a couple of teaspoons of salt. Set aside. Cut potatoes in quarters along the length of the potato. Cut out any undesirable spots. Slice potatoes thinly. Place slices into cold salt water after each potato to prevent browning.

Slice the yellow onion thinly and place into a very large separate bowl.

Preheat oven to 350ºF.

Pour milk and heavy whipping cream into a medium bowl. Whisk flour into cream mixture. Add salt and pepper and whisk again.

Drain water from potatoes. Place sliced potatoes, cream mixture, sour cream and 3 cups of grated cheddar cheese into the large bowl with onions. Using your hands, combine all of these ingredients very well.

Prepare a baking dish (9 x 13 inches or comparable in size) by spraying with non-stick spray or smearing well with butter. Place a layer of potato mixture into the baking dish. Then place a layer of cheddar cheese from the remaining 1 cup cheese. Then more potatoes. Finally, layer top with much cheese. Bake for about 2 hours.

It’s a good idea to put a baking sheet on the oven shelf underneath your scalloped potatoes in case they overflow. If the top gets too dark, just lay foil over the potatoes for the rest of the baking time.

Serve while steamy hot.

One Comment

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Deanna McCaulley on 3.31.2012

Additional Note: I recommend covering with foil for about an hour & then removing foil half way through baking but forgot to write it in the recipe. This prevents top layer of cheese from over-baking. :)

8 Reviews

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patberard on 3.28.2016

Served this for Easter dinner and it was a huge hit. I did as you suggested. And covered for the first hour, then uncovered to let the cheese bake. Delicious. Thank you.

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jenng on 4.21.2014

I made these for Easter dinner and added 1 tsp of dried thyme. They were delicious!!
Thank you for sharing :)

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patty youngdale on 3.3.2013

Everybody raved about these potatoes, kept going back to the dish and scooping up another bite – will definitely make again!

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mamaparco on 2.17.2012

Made this last night and the family loved it. I think next time I will put the cheese on top a hour into baking, other then that it was great! Thanks for sharing

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Spirit of Expression through Cooking on 1.2.2012

I served this at our New Year’s Eve party and it was a hit. There was nothing left…literally! Thanks for sharing.

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