Creamy Cheddar Bay Scalloped Potatoes
These spuds are melt in your mouth tender, cloaked in a creamy delectable cheese sauce and topped with a blanket of melted cheddar.
Equipment
- mandolin
- Oven safe casserole dish.
Ingredients
- 2 lbs russet potatoes
- 2 cups sharp cheddar cheese, shredded
- ½ cup heavy cream
- ¼ cup butter
- 1½ tbsp ranch seasoning mix
- ½ cup sour cream
- ⅓ cup green onions, sliced
- 1 tsp Kosher salt
- ½ tsp black pepper
Instructions
- Preheat oven to 350℉. Spray an oven safe baking dish with non-stick cooking spray. Set aside.
- Fill a large pot with water and bring to a boil over high heat.
- Peel and slice potatoes into ¼ inch thick slices using a mandolin or sharp knife to slice the potatoes.
- Place slices in a bowl with water to prevent them from browning while you finish peeling and slicing the remaining potatoes.
- Drain off water in the bowl and boil potato slices for 4 minutes, or just until tender. Drain and set aside while you make the sauce.
- Melt butter in a large saucepan over medium heat. Add cream stirring until it's warm, about 2-3 minutes.
- Add half the shredded cheddar cheese to the pan and stir until the cheese is completely melted.
- Remove pan from the heat and stir in sour cream.
- Add ranch seasoning mix, green onions, salt and pepper to the pan. Stir until you have a thick, smooth, creamy cheese sauce.
- Layer half the sliced potatoes in the prepared baking dish.
- Top potatoes with half the cheese sauce.
- Top with a layer using the remaining potatoes and finish with a layer using the remaining cheese sauce.
- Top everything with a layer of the remaining shredded cheddar cheese.
- Cover the pan with foil and bake for 45 minutes or until heated through and cheese is hot and bubbly.
- Remove foil and turn oven temperature to broil. Toast until cheese is golden bubbly brown along the edges. Keep a close eye on it so it doesn't burn.
- Remove from oven. Allow casserole to rest for 10 to 15 minutes before serving to allow it to set and firm up.