Cheesy Scallopped Potatoes

Name: Cheesy Scallopped Potatoes
Yield: 6 servings
Cuisine: American
Ingredients: 4 large russet potatoes or 6 large red potatoes; 1/3 med onion or too taste; 2 cups milk; 1 cup cheddar cheese grated; 3 Tbsp butter; 3 Tbsp flour; 1 tsp pepper; 1 tsp salt; 1/2 tsp garlic powder; 1 tsp mustard; 1 tsp Worcestershire

Kethro Michael Houseal @kethro

So I am a big scallopped potatoe lover. It was my favorite as a child. My mom prepared it classically. I have done a more cheesier take on it. Hope you like it.

Kethro Michael Houseal @kethro

So I am a big scallopped potatoe lover. It was my favorite as a child. My mom prepared it classically. I have done a more cheesier take on it. Hope you like it.

Saved

Ingredients

6 servings

4large russet potatoes or 6 large red potatoes
1/3med onion or too taste
2 cupsmilk
1 cupcheddar cheese grated
3 Tbspbutter
3 Tbspflour
1 tsppepper
1 tspsalt
1/2 tspgarlic powder
1 tspmustard
1 tspWorcestershire

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Steps

1

Grease 8x8 or similar size casserole dish.
2

Peel and slice potatoes using slicer, 1/4 inch or thinner. Dice onions set aside.
3

In skillet melt butter, add flour stirc and let cook on med heat until bubbling a couple minutes. Add milk and stir well with wisk. Continue to stir until it starts to thicken and bubble. Add 3/4 cup of cheese, mustard, Worcestershire, pepper, salt, garlic powder. Stir until smooth. Should have a gravy like consistency. Add salt pepper to taste.
4

To construct the potatoe casserole. Put down a layer of sliced potatoes then sprinkle a layer of onions. Pour sauce over layer. Cover with another layer of potatoes sprinkle with onions. Pour more sauce over. Continue this until all ingredients are used. When done add remaining cheese on top. Cover with foil.
5

Cook covered at 400F for 60-80 minutes look for bubbling in center. Uncover abd cook for another 15 minutes to get color on the cheese. Let cool for 10 minutes, enjoy!!