Cheesy Scalloped Potatoes Supreme
INGREDIENTS:
Potatoes
2 lbs Russet Potatoes, peeled and sliced into 1/8 inch rounds
2 lbs Yukon Gold Potatoes, peeled and sliced into 1/8 inch rounds
Vegetables
1 medium sweet onion, thinly sliced
Butter and Seasonings
1/4 cup butter
4 cloves garlic, minced
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/2 tablespoon dried parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Flour and Broth
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
Dairy
2 cups 2% milk
2 cups freshly grated sharp cheddar, reserve 1/2 cup for top
1 cup freshly grated white cheddar, reserve 1/4 cup for top
DIRECTIONS:
Step 01
Preheat the oven to 400°F (200°C). Spray a 9×13 inch casserole dish with olive oil or nonstick cooking spray.
Step 02
Melt butter over medium-low heat in a large skillet. Sauté minced garlic for 1 minute, stirring constantly. Whisk in the flour and cook for 3–4 minutes while whisking constantly. Add onion powder, smoked paprika, dried parsley, salt, and fresh ground black pepper. Gradually whisk in chicken broth and milk, alternating between the two. Continue whisking until smooth, then simmer for 5 minutes. Reduce heat to low and whisk in 1/2 cup sharp cheddar and 3/4 cup white cheddar until melted. Keep sauce warm while layering potatoes …
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