Cheesy Scalloped Potatoes

Sooo.... There's these potatoes...Cheesy Scalloped Potatoes. I made them twice now and they are delicious! (The second time I messed up a little.. Make sure you use a liquid measuring cup for the milk! I don't know what I was thinking... Brennen got home at the same time that I was on that step so I'm blaming him for distracting me!)

Cheesy Scalloped Potatoes

¼ cup butter

2 tbsp all-purpose flour

2 cups whole milk (I used evaporated milk.)

4 cloves garlic, minced (The recipe I used called for 2 cloves but we like garlic.)

2¼ cups shredded cheese (I used sharp cheddar and mozzarella.)

4 large potatoes, skins on, thinly sliced (Any kind.. I used large restaurant potatoes this time and yukon gold potatoes the first time... This yukon gold was definitely better!)

1½ cups onion, diced*

Preheat your oven to 375F. Take a medium saucepan and melt the butter over medium heat. Add the diced onion and let it cook until soft. (I didn't want onions in mine so I skipped the onion part until later. I still melted the butter though.) Stir in the flour then add the milk and garlic. Stir the sauce over medium/high heat until it begins to bubble and thicken. Remove from heat and stir in 2 cups of the grated cheese. I did 1 cup sharp cheddar and 1 cup mozzarella but you can use what you like. Set the sauce aside.

Since I was making mine without onions and another with onions, I used an 8x8 dish and an 8x4 dish. I layered the potatoes in the dishes, staggering them a bit so the cheese sauce could pour down between the slices. Then I poured the sauce over the potatoes and shook them a bit to help the sauce leak down into the potatoes.

Now for the onions. I melted a little butter in a saucepan, added the onions and let them cook until they were soft. Then I poured the onions over the dish that I wanted to have onions in it, trying to evenly distribute the onions. I used a fork and pushed the onions down into the sauce a little and gave the whole thing a couple shakes.

After that I sprinkled the top of both dishes with more mozzarella and cheddar cheese so the top was covered, but not thickly. (A thin layer of cheese is good!)

Bake at 375F for about an hour. Keep an eye on it near the end to make sure the top doesn't get too well done. (Although, admittedly, I like the top cheese to be a little burnt.) When its brown and bubbly, it's done!