I love potatoes. I love cheese. Therefore, I love Cheesy Scalloped Potatoes!
Cheesy Scalloped Potatoes
1.5 lbs potatoes, washed and sliced 1/8 inch thin (I used a mandolin)
3 Tbs butter
3 Tbs flour
1 1/2 cups heavy cream (milk is fine)
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups shredded cheddar cheese (divided)
1/4 cup grated Parmesan cheese
Cut the potatoes thinly...about 1/8 inch. Preheat oven to 350 degrees.
In a pot, melt the butter. Add the flour, whisking for about a minute.
Pour in the cream (or milk) and whisk. Bring to a boil and whisk until the sauce begins to thicken. Remove from heat once thickened. Then add 1 1/2 cups of the cheddar cheese, salt, garlic powder, and onion powder. Stir to incorporate.
Lightly grease an 8X8 pan. Layer 1/3 of the potatoes on the bottom of the pan. Then pour half the cheese sauce over them. Layer with half of the remaining potatoes. Then pour the remaining cheese sauce over them. Finally layer the last of the potatoes on top. Sprinkle with the remaining 1/2 cup of shredded cheddar, Parmesan cheese, and sprinkle with paprika.
Bake at 350 degrees for 1 hour. Allow to cool for about 10 minutes before serving.