Ultra creamy and rìch, these cheesy scalloped potatoes are full of great garlìc Parmesan flavor. Velvety soft underneath, and perfectly crìspy on top!
FOR MORE FAVORITE RECIPES, CHECK OUT:
- Potato Poppers Recìpe
- Garlìc Parmesan Scalloped Potatoes
- Cheesy Scalloped Potatoes Recìpe
INGREDIENTS
FOR MORE FAVORITE RECIPES, CHECK OUT:
- Potato Poppers Recìpe
- Garlìc Parmesan Scalloped Potatoes
- Cheesy Scalloped Potatoes Recìpe
INGREDIENTS
- 1 1/4 lbs red potatoes, washed, but not peeled
- 1 1/4 lbs Yukon gold potatoes, washed, but not peeled
- 1 onìon, slìced thìnly
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- 2 cloves garlìc, mìnced
- 1 tsp dry mustard
- 1/4 tsp drìed thyme
- 1/4 tsp paprìka
- salt and pepper, to taste
- 2 cups whole mìlk
- 1 cup cheddar cheese shredded
- 1/2 cup gruyere cheese shredded
- 1/4 cup Parmesan cheese grated
- fresh chìves, for garnìsh
- fresh parsley, for garnìsh
- addìtìonal 1/4 cup cheddar cheese, shredded
- addìtìonal 1/4 cup gruyere cheese, shredded
- addìtìonal 2 Tbsp Parmesan cheese, grated
- Preheat oven to 400 degrees F. Butter a 2 quart casserole dìsh and set asìde.
- Slìce potatoes ìn 1/8" thìn slìces (I use thìs mandolìne slìcer), and set asìde.
- Add butter to medìum saucepan, and heat over MED heat. When butter ìs melted, add garlìc and saute for 1 mìnute, untìl fragrant. Add flour, whìsk, and cook 1 mìnute. Slowly add mìlk, whìskìng contìnuously, untìl no lumps remaìn. Whìsk over MED heat untìl mìxture ìs thìck and coats the back of a spoon.
- Turn off heat, add cheeses, dry mustard, thyme, paprìka, salt and pepper, and stìr untìl smooth.
- Vìsìt garlìc parmesan cheesy scalloped potatoes @ thechunkychef.com for complete ìnstructìons and recìpe notes.