I made this wonderful version of a classic comfort food to go with the ham on Easter. I must say, it was heaven on a fork. They are not overly cheesy, and if you left out the cheese…you would essentially have scalloped potoates. Enjoy!
6 med-large potatoes, cut into 1/4″ pieces (I like Yukon Golds for this)
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 3/4 c. milk
1 1/4 c. shredded cheddar
1 tsp. Kosher salt
1/2 tsp. freshly ground pepper
2 cloves garlic, minced
1/4 tsp. onion powder
1/8 tsp. ground nutmeg (nutmeg and cheese is a delightful combo)
Preheat oven to 350. Spray 9×13 pan with cooking spray.
Cook sliced potatoes in boiling water for 5 minutes (don’t skip this step, I did first time and it was a mistake). Drain well. Spread out evenly in prepared pan.
In 1 qt. saucepan, melt butter over medium heat. Add garlic. Cook for about 1-2 minutes (stir often), until garlic begins to release fragrance. Add flour, whisking constantly. Cook for about 1 1/2 minutes (don’t stop whisking!), this cooks out the “floury taste”. Add milk, whisking until blended well and no lumps remain. Cook until at a slow boil. Remove from heat.
Stir in nutmeg, salt, pepper, and onion powder. Whisk to combine. Add cheese. Mix with wooden spoon until cheese is melted. Pour evenly over potatoes.
Sprinkle lightly with a bit more Kosher salt and pepper.
Bake for 40 minutes, or until top begins to brown and mixture is bubbly. Let stand 10 minutes before serving, to thicken slightly.
These store very well in the fridge and may even taste better the second day. 
Recent Comments