Cheesy Scalloped Potatoes — layers of starchy russet potatoes baked to perfection in a rich cheese sauce. This cheesy side is must-have at Easter, Thanksgiving, Christmas, and every Sunday dinner!
4lbrusset potatoessliced thin
1 1/2cparmesan cheesegrated
1tspsaltor more to taste
Fresh parsley to garnish
Preheat the oven to 375°. In a skillet over medium flame, melt the butter then whisk in the flour. Let the flour cook for 1-2 minutes.
Whisk in the milk to make the sauce. Lower the heat and add the mozzarella and cheddar cheeses. Stir constantly 3-4 minutes. Once melted, turn off the heat and stir in the garlic powder, paprika, nutmeg, white pepper, and salt to taste. Set it aside.
Layer 1/2 of the potatoes in a 9x13 baking dish followed by 1/2 of the parmesan cheese. Pour remaining potatoes, parmesan, and cheese sauce.
Cover the pan with foil and bake for 50 minutes. Remove the foil and increase the heat to 475°. Bake for another 20 minutes. If you want a crispier top, broil for 3-5 minutes. Remove the potatoes from the oven and allow the dish to rest for 10 minutes before serving.