Scalloped Potatoes With Heavy Cream And Cheese Recipe Preheat oven to 400°f. lightly spray an 8×8 inch casserole dish with nonstick cooking spray. arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion. in a medium size saucepan, melt butter over medium heat. mix in the flour and salt, and stir constantly with a whisk for one minute. Directions. preheat the oven to 375 degrees f (190 degrees c). grease a casserole dish. arrange sliced potatoes in the casserole dish; season with salt. melt butter in a saucepan over medium heat. stir in flour until a paste forms. pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes.
Cheesy Scalloped Potatoes 6 The Chunky Chef Preheat oven to 350 degrees f. lightly grease a 9x9 or 2 quart baking dish. use a mandoline, sharp knife, or food processor to thinly slice your potatoes. transfer all of the slices into a large mixing bowl. pour heavy cream over the potatoes and sprinkle with parmesan cheese. add in garlic, salt, nutmeg, and pepper. Microwave until hot. put a little bit of the soup mixture in the bottom of a greased 2 qt casserole dish, a 9×9 pan, or an oven safe pan. layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. repeat layers ending with cheese. bake at 375°f for 45 55 minutes or until hot and bubbly. 4.95 from 329 votes. In a dutch oven, melt butter over medium heat. add onion, mustard, salt and pepper; cook until onion is tender, 6 8 minutes. add garlic; cook until fragrant. whisk in flour; continue whisking 3 5 minutes. whisk in milk; bring to a boil. reduce heat; simmer, uncovered, until thickened slightly, 8 10 minutes. Bring to a simmer over medium heat, gently folding the potatoes into the sauce every few minutes to bring the potatoes at the bottom to the top, about 13 minutes. meanwhile, grate 4 ounces gruyère or white sharp cheddar cheese on the large holes of a box grater (about 1 cup). turn off the heat.
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