Try these mouth-watering scalloped potatoes for dinner tonight!
Ingredients
4 tablespoons butter
1/2 cup chopped onion
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk
3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
1 block (4 ounces) of Monterey Jack cheese, shredded
3 pounds russet potatoes, peeled and thinly sliced
3/4 cup dry bread crumbs
Minced chives, optional
Directions
-Preheat oven to 350°.
-In a Dutch oven, melt butter over medium heat.
-Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes.
-Add garlic; cook until fragrant.
-Whisk in flour; continue whisking for 3-5 minutes.
-Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes.
-Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese.
-Add potatoes and toss to coat. Simmer for 10 minutes, stirring frequently.
-Transfer potato mixture to a greased 13×9-in. baking dish.
-Top with remaining cheddar cheese.
-Bake, uncovered, for 1 hour.
-Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes.
-Let stand 15 minutes before serving.
-If desired, sprinkle with chives.
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