Cheesy Scalloped Potatoes
A wonderful, cozy side dish for the holidays or potluck meal! Using warm milk is the secret to evenly cooked, creamy potatoes.
Ingredients
- 3 lbs Yukon Gold potatoes
- 2 cups grated / shredded Cheddar cheese
- 2 cups grated / shredded Parmesan cheese
- 1 tbsp butter
- 2 cups milk (For less saturated fat, I use skim milk and it tastes great! For a higher fat, creamier texture, use 2% or whole milk)
- 3/4 tsp salt
- pepper, to taste
Instructions
- Preheat oven to 350 F. Grease a 9x13-inch baking dish.
- Peel potatoes and slice thinly to about ΒΌ inch rounds.
- Add milk and butter to a microwave-safe measuring cup. Warm up the milk and butter on high power in the microwave for 1 minute. Stir in the salt.
- Layer half of the potato slices in the baking dish. Pour in 1 cup of the warm milk. Top with half of the Cheddar cheese and half of the Parmesan cheese. Add pepper to taste. Layer the remaining potato slices. Add the rest of the milk and finish off with a layer of the remaining Cheddar and Parmesan cheese.
- Cover with foil and bake in preheated oven for 40 minutes. Remove the foil and continue baking for another 25-30 minutes or until golden brown.
