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.

Step 03

Add half the sliced potatoes and onions to the casserole dish in an even layer. Pour half of the cheese sauce over the potatoes. Add the remaining potatoes and onions, followed by the remaining cheese sauce. Sprinkle the reserved cheeses on top.

Step 04

Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 30 minutes, or until the top is golden and bubbling. Let rest briefly before serving.

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