Cheesy Scalloped Potatoes
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These Cheesy Scalloped Potatoes are made from scratch using Russet Potatoes and a creamy cheese sauce.
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The perfect side dish for Easter, Thanksgiving, Christmas or any time you're craving comfort food!
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To make, w
ash and peel the potatoes and thinly slice each potato crosswise into rounds about 1/8th inch thick.
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In a medium sized sauce pan over medium heat, heat the olive oil. Then add in the onion and garlic. Season with salt, pepper and a pinch of nutmeg .
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Sweat the onions; cook for 5-7 minutes or until the onions start to glisten and look wet or “sweaty!”
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Add in the butter and melt, stirring to combine with the onions. Then whisk in the flour for about 30 seconds.
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Gradually whisk in the milk or heavy cream. Whisk constantly so there are no lumps. Allow to simmer so the sauce thickens.
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Lastly stir in 1 cup of the shredded cheese.
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Ladle or pour a thin layer of cheese sauce down into the prepared casserole dish. Add 2 even layers of potatoes on top.
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Spoon more sauce over potatoes, and repeat sauce and potatoes until ingredients are gone.
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Sprinkle the remaining 1 cup of cheese on top.
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Cover loosely with foil and bake for 1 hour and 15 minutes with the foil on and then 15 minutes with the foil off.
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Garnish with chopped chives. Let rest for ~30 minutes before slicing and serving. Enjoy!
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