When it's had time to cool off after coming out of the oven, cover with foil and stick it in the fridge for up to 3 days.
You can even make this scalloped potatoes recipe ahead of time! Prepare and bake as the recipe below states. Thank you, shelf cooking! Mixed cheese, mozzarella, and parmesan are all delicious as well. The recipe calls for cheddar cheese, but you can make this with pretty much any type of cheese! No need to run to the store if you have some other cheese in your fridge. And if you run out of milk, no worries! Just substitute with half and half or heavy whipping cream to reach the amount that you need. This will keep it from separating when it's in the oven. When you're making the cheese sauce, make sure that you don't allow the milk to boil! Remove it from the heat when it's just starting to simmer. Last, you finish these cheesy scalloped potatoes with some more shredded cheese sprinkled on top.The key to making this delicious recipe is in slicing the potatoes as thinly as possible! They'll cook quicker and you won't get a big ‘ole chunk of plain potato when you're eating it. Now to assemble this dish, you place half of the sliced potatoes into the bottom of a greased casserole dish. Then you just mix in shredded cheese until melted. Some diced onion and salt are added in for flavor.
Cook onion in butter about 2 minutes, stirring occasionally, until tender. 3 Melt 3 tablespoons butter in 2-quart saucepan over medium heat. Cut into 1/8-inch slices to measure about 4 cups. The cheese sauce is made with a basic white sauce made from butter, flour, and milk. Grease bottom and side of 2-quart casserole. You can just cut the potatoes in half lengthwise and they should fit fine. Add onion and cook for 4 minutes or until soft. Melt butter over medium to medium-high heat in a deep pot. In a food processor, mince onion, slice potatoes inch thick, and shred cheese, making sure to clean out the processor bowl in between ingredients. However, the potatoes may be too big to fit in the loading chute. Spray 9x13 baking pan with nonstick spray. You can also use a slicing disk in a food processor. You can try to do this with a knife, but using a mandolin is so much easier. It’s so yummy and you don’t have to pre-cook the potatoes! The key to the potatoes for this dish is to peel and then slice then thin. My mom asked me about this recipe and she checked her older verson of the cookbook and it wasn’t in her copy. Apparently, they change the recipes in the cookbook as they change editions. It’s the one that looks like a red and white checkered table cloth.
Milk: Any type of milk will work well with the cheese and flour mixture. Sprinkle half the Cheddar cheese and half the Monterey Jack. Whisk in half and half and a cup of monterey jack cheese and a cup colby cheddar cheese until completely combined then remove from heat and set aside. Whisk in flour into melted butter until completely combined. In a medium pot over medium heat, melt butter. Place half the sliced potatoes into the baking dish top with half the chopped ham. Grease a large casserole dish with a cover. Add garlic powder, Worcestershire sauce, onion powder, and paprika. Remove from heat season sauce with salt and pepper. It’s from my Better Homes and Gardens New Cookbook. Garlic: Minced garlic is best Flour: All-purpose flour thickens the dairy mixture and makes a creamier sauce. Stir in half-and-half and milk whisk until thickened, 3 to 4 minutes more. These cheesy scalloped potatoes is a recipe that I have been making for a while.
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