Hey everybody… I hope your day is going well! 🙂
Today, I’m going to share with you a scalloped potato recipe that will knock your socks off! Now, I will tell you, I grew up on boxed, Betty Crocker Scalloped Potatoes. Don’t know why, just did.
This recipe is cheesy, creamy, potatoey… You’re gonna LOVE it!
4 – 5 lbs Yukon gold potatoes
3 Tbs butter
1 Tbs Tastefully Simple’s Onion Onion
1 Tbs Tastefully Simple’s Garlic Garlic
3 Tbs flour
1 cup chicken broth
2 cups of whole milk
1 tsp salt
1/2 tsp pepper
2 tsp Tastefully Simple’s Rustic Herb
1 1/2 cups sharp cheddar
1/2 cup parmesan
Ok… Let’s get this party started. Peel your potatoes and slide them about 1/8 inch. What I mean is, slice them thin. 🙂
Outside of the cheeses, put your butter and flour in a saucepan. Cook for two minutes or so. You do that to cook out the flour taste. Then you will want to add all the other ingredients (again, except for the cheeses). Cook till it thickens wisking all the while.
Grease up a baking dish.
Put half of the potatoes on the dish…
Pour half of the cream sauce over the top.
Add 1 cup of the cheddar and the 1/2 cup of parmesan.
Add the rest of the potatoes…
The rest of the sauce…
The rest of the cheese…
bake in a preheated 400° oven for 30 minutes covered with foil then remove the foil and cook for another 25 – 30 minutes or until it looks like this…
Ridic, right? Well, it was. Ridiculously good. 🙂
Before you pull it out and serve it up, try the potatoes. Make sure they are done. If not, let them go another 5 – 10 minutes. You will LOVE it when it’s done.
The Tastefully Simple guy
For more great recipes, check out http://www.johnbokin.com