Cheesy Scalloped Potato Casserole

"Talk about Comfort food!!!!!!!!!!!!! I've also made it with Monterey Jack Cheese to give it a little kick!!"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by DebHob photo by DebHob
photo by Juju Bee photo by Juju Bee
photo by Ivycreekstriker photo by Ivycreekstriker
photo by anniesnomsblog photo by anniesnomsblog
Ready In:
1hr 15mins
Ingredients:
10
Serves:
8-10
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ingredients

  • 14 cup butter
  • 14 cup flour
  • 2 cups milk
  • 8 ounces shredded cheddar cheese
  • 4 ounces brie cheese, rind removed (They now sell it without the rind)
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 5 large potatoes, scrubbed and thinly sliced
  • 2 small onions, thinly sliced
  • 4 slices bacon, cooked till crisp crumbled
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directions

  • Preheat oven 350 degrees Fahrenheit.
  • Melt butter and blend in flour; add milk cooking until slightly thickened (can be done in Microwave).
  • Add shredded cheese and brie until melted.
  • Butter pan and layer 1/2 the potatoes, onions, bacon bits, and sauce then add next layer. (You can do more layers if you want ending with sauce.).
  • Bake for 1 hour until tender.

Questions & Replies

  1. I'm allergic to brie. What cheese would you recommend as a substitute? Thanks!!
     
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Reviews

  1. So flavorful! This is on my Thanksgiving menu going forward. Love it
     
    • Review photo by DebHob
  2. I used smoked cheese (pepperjack and cheddar) and I sauteed the onions with the bacon instead of including them raw. This gave the dish a wonderful, smoky, caramelized flavor. The dish was a huge hit. Cook time was right on and the sauce to potato ratio was also good. 15min prep time is ambitious unless you use pre-shredded cheese and pre-sliced potatoes.
     
  3. These were SO good! And add more evidence to the fact I think bacon makes everything better! The sauce was fantastic too, but the bacon really adds so much to these! The perfect side, these are being added to our dinner rota!
     
  4. Excellent recipe! Great flavor, great texture. I did not use the onion or bacon as my dinner already included plenty of both. :) I did add a dash of fresh nutmeg to the slurry. Will definitely make again! Did not have to raise temp to brown. It did nicely on it's own.
     
  5. OMG, these were ridiculously good. Cheese, potatoes, bacon and onion...how can you go wrong? I used Monterey Jack and threw in some Caso fresco I had in the fridge. I also cranked up the oven to 400 degrees for the last 20 minutes and got a wonderful crisp top. Perfect. Thank you.
     
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Tweaks

  1. These were a big hit in my house, demanding a repeat performance the next week. I halved the recipe as did the previous reviewer and regretted it firmly as there wasn't enough to go around. I substituted cubed ham instead of the bacon, and used the Monterey Jack with jalapenos as RitaL suggested... a keeper.
     

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