Dad. At Home.

Cheesy Scalloped Potatoes

Ben Hartung

Cheesy Scalloped Potatoes

2014 Thanksgivings with mom and dad in Collingwood!
Print Recipe
Course: Side Dish
Ingredients Method

Ingredients
  

  • 4 cup Potatoes, peeled and sliced
  • 1 onion, diced chopped
  • 1 cup frozen peas
  • 2 tablespoon butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cup milk
  • 3 tablespoon all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup cheddar cheese, grated
  • 2 green onion, thinly sliced optional

Method
 

  1. Preheat oven to 350°F.
Cheese Sauce
  1. Melt butter in a pot over medium heat. Once melted, whisk in flour until no smooth and the mixture smells like toasted shortbread, about 2 minutes. Add milk slowly while whisking. Whisk in spices and cook until sauce is thick, about 1 minute. Add cheese to the sauce and whisk until melted.
Put it all Together
  1. Meanwhile, In a casserole dish, half of the potatoes, half of the onion and repeat.
  2. Pour the source over potatoes. Cover with aluminum foil and bake for 1 hour. Remove foil and bake until top is golden brown, about 15 minutes.
  3. Add green onions (optional) and serve