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Indulgent Loaded Scalloped Potatoes for Comfort Food Lovers

LOADED SCALLOPED POTATOES made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 3 lbs russet potatoes peeled and thinly sliced
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup green onions chopped

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a large baking dish with butter or non-stick spray.
  2. In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux, cooking for about 2 minutes until it turns a light golden color.
  3. Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and bubbles gently, about 5-7 minutes.
  4. Remove the saucepan from heat. Stir in 1 cup of cheddar cheese, sour cream, garlic powder, onion powder, salt, and black pepper until the cheese is completely melted and the sauce is smooth.
  5. In the prepared baking dish, layer half of the sliced potatoes, followed by half of the cheese sauce. Repeat with the remaining potatoes and sauce.
  6. Top the final layer with the remaining 1/2 cup of cheddar cheese and the Monterey Jack cheese.
  7. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 30 minutes, or until the cheese is bubbly and golden brown.
  8. Remove from the oven and let it sit for about 10 minutes before garnishing with chopped green onions. Serve warm.