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Cheesy Scalloped Potatoes

September 16, 2013

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Karen and Eric brought these potatoes to our family Christmas party and we loved them!  Tender potato slices smothered in a creamy garlic cheese sauce, baked until brown and bubbly.  Eric’s only complaint – he wishes we had given him his meat slicer before he made these potatoes.  He said that it sure would have made slicing all those potatoes so much easier!

(Pictures shown are half the recipe.)

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Preheat oven to 375 degrees.

4 large Yukon gold potatoes (any kind will do), skins on, thinly sliced

After potatoes are sliced, place them in a bowl of cold water to keep them from turning brown while you are making the sauce.

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SAUCE:

1/4 cup butter

Melt butter in a medium saucepan over medium heat.
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1 1/2 cups onion, diced

Add the diced onion and cook until soft.

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2 T. flour

Stir the flour thoroughly into the onions.

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2 cups whole milk

2 cloves garlic, diced very small or use a garlic press.

Add the milk and garlic.

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seasoned salt

garlic granules

pepper

Season as needed.

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Stir sauce over medium/high heat until it begins to bubble and thicken.

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2 1/4 cups shredded cheese (I used a blend of cheddar and monterey jack), divided

Remove from heat and stir in  2 cups of the grated cheese.  Set aside.

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Spray a 9 x 13 casserole pan with cooking spray.

1/3 cup chives, snipped

Start with a layer of potato slices on the bottom of the dish, followed by a sprinkling of snipped chives and then another layer of potatoes  more chives until all the potatoes are used up.

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Pour the sauce and then shake the pan slightly so that all the sauce settles into all the nooks and crannies.

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Sprinkle the top with the  remaining 1/4 cup of cheese and another sprinkling of chives.

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Place the casserole dish on a baking sheet in case it bubbles over.

Bake for 60 minutes until brown and bubbly.

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RECIPE SOURCE:  Revised from Karen A. who got it from Family Feedbag (Pinterest)

FULL RECIPE WITHOUT PICTURES —

CHEESY SCALLOPED POTATOES

1/4 cup butter

1 1/2 cups onion, diced

2 T. flour

2 cups whole milk

2 cloves garlic, diced very small or use a garlic press

2 1/4 cups shredded cheese (I used a blend of cheddar  and monterey jack), divided

1/3 cup chives, snipped

seasoned salt

garlic granules

4 large yukon gold potatoes (any kind will do), skins on, thinly sliced

Preheat oven to 375 degrees.
SAUCE:
Melt butter in a medium saucepan over medium heat.
Add the diced onion and cook until soft.
Stir the flour thoroughly into the onions.
Add the milk and garlic.
Season as needed.
Stir sauce over medium/high heat until it begins to bubble and thicken.
Remove from heat and stir in  2 cups of the grated cheese.  Set aside.
Spray a 9 x 13 casserole pan with cooking spray.

Start with a layer of potato slices on the bottom of the dish, followed by a sprinkling of snipped chives and then another layer of potatoes  more chives until all the potatoes are used up.

Pour the sauce and then shake the pan slightly so that all the sauce settles into all the nooks and crannies.  Sprinkle the top the  remaining 1/4 cup of cheese and another sprinkling of chives.

Place the casserole dish on a baking sheet in case it bubbles over.

Bake for 60 minutes until brown and bubbly.

RECIPE SOURCE:  Revised from Karen A. who got it from Family Feedbag (Pinterest)

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