Cheesy Scalloped Potatoes
Thin-sliced potatoes baked in a creamy cheese sauce — the dish that shows up at every Iowa potluck, church supper, and family reunion.
Ingredients
4 large russet potatoes, peeled and thinly sliced (about 1/8 inch) 1/2 cup butter 1/2 cup all-purpose flour 3 cups whole milk 2 cups sharp cheddar cheese, shredded 1/2 cup Parmesan cheese, grated 1 tsp salt 1/2 tsp black pepper 1/4 tsp garlic powder 1/4 cup fresh parsley, chopped
Instructions
Preheat oven to 375°F. Butter a 9x13 baking dish. In a saucepan, melt the butter over medium heat and whisk in the flour; cook 2 minutes. Gradually whisk in the milk until smooth and simmer 5 minutes until thickened. Remove from heat and stir in the cheddar, salt, pepper, and garlic powder until the cheese melts. Layer half the potato slices in the dish and pour half the cheese sauce over them. Repeat with the remaining potatoes and sauce. Sprinkle the Parmesan on top. Cover with foil and bake 45 minutes. Uncover and bake 20 minutes more until the top is golden and the potatoes are tender. Rest 10 minutes before serving. Sprinkle with fresh parsley.
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