Nothing better than potatoes. Except cheesy potatoes. We had my dad’s birthday dinner here the other night and I made these. So, so good. My dad kept saying how much he liked them and I was like...good because that’s you’re present. HA! I’m pretty sure he loves my sense of humor. Anyway...try these potatoes the next time you need a good side dish. You’ll be glad you did!
Cheesy Scalloped Potatoes
1.5 pounds potatoes ~ cut into 1/4 inch slices (I used Baby Dutch Potatoes)
2 cups milk
5 tablespoons butter ~ divided use
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon onion powder
2 cups shredded cheddar cheese
1/2 cup Panko bread crumbs
Salt and pepper to taste
Preheat oven to 400 degrees. Spray a 9x9 inch baking pan with cooking spray.
Arrange half of the sliced potatoes in the bottom of the baking pan.
Salt and pepper to taste.
In a medium saucepan, melt 3 tablespoons of the butter over medium heat.
Add the flour, 1 teaspoon of salt and the onion powder.
Stir and cook for about a minute.
Pour in the milk and cook and stir until thick and bubbly.
Add the grated cheese and stir until cheese has melted.
Pour half of the cheese sauce over the potatoes.
Arrange the remaining half of the potatoes on top of the cheese sauce then top with remaining half of the potatoes. Salt and pepper potatoes to taste.
Pour the rest of the cheese sauce over the last of the potatoes.
Melt the remaining 2 tablespoons of butter in a small bowl. Pour in the Panko crumbs and stir.
Scatter Panko crumbs over the potatoes.
Cover with foil and bake for 1 hour.
Remove foil and continue to bake another 15 - 20 minutes until Panko crumbs are browned and potatoes are tender when pierced with a fork.
Allow to stand for 10 minutes before serving.