Extra Cheesy Scalloped Potatoes

Extra cheesy & extra delicious scalloped potatoes, perfect for the holidays.

By @ariannalerner

Original recipe source

Cook time: 90 minutes

Servings: 8

Ingredients

• 6 russet potatoes
• 4 tbsp salted butter
• 0.25 cup flour
• 3 cups half-and-half
• 2 cups sharp cheddar cheese
• 2 cups Colby Jack cheese
• 0 salt
• 0 pepper
• 0.75 cup cheese sauce
• 0.25 cup Colby Jack cheese
• 0.25 cup sharp cheddar cheese
• 1 cup Colby Jack cheese
• 1 cup sharp cheddar cheese

Instructions

1. Preheat the oven to 350°F.
2. Peel and wash the russet potatoes, then carefully slice them thinly using a mandoline. Please watch your fingers! Set the potatoes aside in a large bowl.
3. In a medium saucepan over medium-high heat, melt the butter.
4. Add the flour and whisk continuously for 2–3 minutes to cook out the raw flour taste.
5. Slowly add the half-and-half, one cup at a time, whisking thoroughly after each addition. Scrape the bottom and sides of the pan to incorporate everything.
6. Bring the sauce to a low simmer, stirring frequently to prevent burning. Once it thickens enough to coat the back of a spoon, reduce the heat to low.
7. Add the sharp cheddar and Colby Jack cheeses. Stir until completely melted and smooth, then season with salt and pepper to taste.
8. In a 9x13-inch baking dish, arrange a layer of slightly overlapping potatoes. Spread 3/4 cup of cheese sauce evenly over the potatoes, then sprinkle with 1/4 cup Colby Jack and 1/4 cup sharp cheddar.
9. Repeat the layering process until all the potatoes and sauce are used. Make sure the final layer is covered with the remaining cheese sauce.
10. Top with 1 cup Colby Jack and 1 cup sharp cheddar, spreading the cheese evenly over the entire dish.
11. Bake uncovered for approximately 1 hour and 30 minutes, or until the potatoes are fork-tender. Insert a toothpick or knife into the center to check for doneness.
12. Allow the potatoes to rest for 10–15 minutes before serving.