Scalloped Potatoes

I always loved having scalloped potatoes growing up. Of course I love almost anything with cheese... ! I learned how to make them from my dad, and have taken his recipe and slightly improved it. Here is my version of Scalloped Potatoes...

What You Need

6 large russet potatoes, peeled and diced

1 c butter

1/2-1 c flour

1-2 c milk

1 package Cream Cheese

3 c Sharp Cheddar Cheese, shredded or cubed

1/2 onion diced (optional)

Salt and pepper to taste

Directions

Boil potatoes in a large pot for about 10 minutes. While potatoes are boiling melt butter over medium high heat in a large skillet. When butter has melted add flour, whisking constantly. Start by adding about 1/2 cup of flour, then add additional flour till the mixture leaves the pan and starts to get crumbly. While continuing to whisk the mixture slowly add milk 1/2 c at a time, making sure that the butter mixture dissolves completely in the milk. Continue adding milk until it reaches a creamy consistency similar to a runny gravy. Next add Cream Cheese, and Cheddar while continuing to whisk, until cheeses are completely melted. Season with Salt and pepper. Reduce heat to Warm, and stir occasionally while you finish prepping the potatoes.

Now that the sauce is finished, drain the potatoes, and place 1/3 of them in the bottom of a large casserole dish. Sprinkle 1/3 of the diced onion over the potato layer, then top with 1/3 of the cheese mixture. Then continue with 2 more layers, finishing with the last of the cheese on top. Cover the casserole dish and bake at 375 degrees for 30-60 minutes, until heated through and cheese starts to caramelize on the sides of the dish. I love to serve these potatoes with Ham, a side of veggies (usually green beans), and homemade rolls! Yum!!!