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WSU Creamery Recipes

Two Cheese Scalloped Potatoes

Two Cheese Scalloped Potatoes

Two Cheese Scalloped Potatoes
3 Tbsp butter
3 Tbsp flour
1 1/2 cups whole milk
1 1/2 tsp salt
1/2 tsp cayenne pepper
4 cups Russet potatoes, peeled and thinly sliced
1 onion, cut in half and very thinly sliced
2 cups (1/4 can) Smoky Cheddar, grated
1/2 cup (1/8 can) Viking cheese, grated

In a microwave, heat milk a few minutes until scalding. Set aside.

Using a large stovetop & oven-proof pan, melt butter on stove set at medium. Whisk in flour. Let bubble and turn golden.

Very slowly (to prevent lumps from forming), whisk hot milk into flour mixture. Add salt and cayenne. Heat until thickened, whisking frequently, about 20 minutes.

Meanwhile, slice potatoes and onions.

Turn off heat and stir cheese into milk mixture. Add potatoes and onions, stirring to coat.

Put pan in pre-heated 350° F oven. Bake uncovered about 1 ½ hours, or until top is bubbling and golden.

Serves: 4 – 6