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Cheesy Scalloped Potato Casserole
Recipes
Cheesy Scalloped Potato Casserole
12 servings
1 hour, 30 minutes total (Active 30 minutes)

Ingredients

  • 1 medium yellow onion
  • 4 cloves garlic
  • ¼ cup unsalted butter
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 1 teaspoon freeze-dried chives
  • 1 teaspoon Greek seasoning
  • 1 tablespoon whole-grain mustard
  • 2 lb russet potatoes
  • 3 tablespoons all-purpose flour
  • 4 cups whole milk
  • 5 oz shredded Parmesan cheese
  • 5 oz shredded Swiss cheese
  • 8 oz shredded cheddar Jack cheese, divided
  • Cooking spray
  • 1 ½ cups panko bread crumbs
  • 2 tablespoons fresh chives

Steps

    1. Preheat oven to 375°F. Chop onion finely (½ cup); slice garlic thinly. Melt butter in large Dutch oven on medium. Add onions, garlic, thyme, basil, freeze-dried chives, Greek seasoning, and mustard; cook 6–8 minutes, stirring occasionally, until onions have softened. Meanwhile, peel potatoes and slice thinly.
    2. Add flour; whisk continuously 1–2 minutes until blended. Add milk slowly, whisking until smooth, then bring to a boil. Reduce heat to medium-low and simmer uncovered 3–4 minutes until slightly thickened. Stir in Parmesan cheese, Swiss cheese, and 4 oz cheddar Jack until melted. Add potatoes and stir to coat.
    3. Coat 13- x 9-inch baking dish with spray, then transfer potato mixture to dish. Bake 30 minutes uncovered, then sprinkle with remaining 4 oz cheddar Jack. Bake 15 more minutes, then top with bread crumbs. Bake 15 more minutes until potatoes are tender and topping is golden. Remove from oven and let stand to cool 10 minutes. Slice fresh chives thinly and sprinkle over potatoes; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 380, Total Fat 21g, Sat Fat 11g, Trans Fat 0g, Chol 55mg, Sodium 530mg, Total Carb 32g, Fiber 2g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 18g, Vitamin D 6%, Calc 40%, Iron 6%, Potassium 4%