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White Cheddar Scalloped Potatoes

This creamy, cheesy casserole goes with any protein. You can make it starch-resistant by roasting some potatoes 24 hours ahead of time.
5 from 1 vote
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Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • 1 knife
  • 1 cheese grater
  • 1 casserole dish
  • Cooking Spray
  • 1 small saucepan
  • Measuring spoons
  • measuring cup

Ingredients
  

  • 6 large potatoes, peeled and cooked 24 hours ahead (you can use any type of potatoes. If using red potatoes, use 12 instead because they are generally smaller sized)
  • 4 Tbsp. butter
  • 3 Tbsp. Carbquik baking mix or flour + 2 tsp.
  • 2 1/2 cups cups milk
  • 1 1/2 cups white cheddar cheese, shredded
  • 1 1/2 cups Gruyere cheese, shredded
  • 1/4 cup chives, chopped
  • 1 cup =bacon bits (optional)
  • Salt and pepper to taste
  • 1 whisk

Instructions
 

  • Place the potatoes in a baking dish 24 hours ahead and bake at 350 degrees for an hour or until fork tender.
  • Slice the potatoes as thin as possible. Spray a casserole dish with cooking spray.
  • Place the potato slices on the bottom of the casserole dish.
  • Top with a layer of onions. Set aside.
  • Melt the butter in a medium saucepan. When it starts to sizzle, add the Carbquick a tablespoon at a time until it is slightly browned.
  • Begin adding milk a cup at a time while whisking to make sure there are no lumps. Whisk and stir until the mixture thickens.
  • Add a half cup of each type of cheese and 1/4 cup of the chives. Stir until the cheese is melted.
  • Once the cheese is melted, season the mixture with salt and pepper. Pour the sauce over the potatoes.
  • Top with the remaining cheese and sprinkle with some additional chives, black pepper or bacon bits.
  • Place the dish on a baking sheet and bake at 350 degrees until the top is golden.
  • Allow to cool 10-15 minutes before serving this amazing sidedish.