Cheesy Scalloped Potatoes



If you’ve ever had real home-cooked cheesy scalloped potatoes, you know they’re hard to beat.  I’ve taken that classic dish and added a garlic Parmesan flavor, as well as added 3 kinds of cheese.  Rigorously tested, these scalloped potatoes are no-fail, and can be made ahead of time or frozen!

You guys, I have never spent nearly half as long coming up with a recipe title, than I have for this post.  I went back and forth on cheesy scalloped potatoes or potatoes au gratin.

Which then led to a spiral of googling to try and figure out what the heck the difference between scalloped potatoes and potatoes au gratin is.  My deduction?  It’s still not very clear!

Traditionally, scalloped potatoes are baked with no cheese, in a cream sauce, most often made with raw flour in the sauce that thickens up as it bakes… and potatoes au gratin are cheesy potatoes, but traditionally have a breadcrumb topping.

Let’s get to the recipe.

PLEASE, USE THE NEXT PAGE BUTTON OR OPEN BUTTON BELOW FOR THE RECIPE AND INGREDIENTS.




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