Cheesy Scalloped Potatoes

I spent much-needed quality time with my two monkeys today. Dan was working and I was not (yay! yippee! hooray!). It felt really really good. I kissed on my sweet lil' Sammy so much that he banned me. "No more kisses today, Mommy. Ok...just ONE more today and only TWO tomorrow." I love those boys to pieces! Even when they are pouring water out of the tub and spilling entire plates of food onto the floor. One good thing that comes from working a lot and being away from home more than usual, as is the case every year for me in the fall, is that I appreciate everything so much more. Dinner always tastes soooo good. Sammy's cheeks feel soooo soft (hence all the kisses). Elijah's hugs feel soooo nice. Chill time on the couch is soooo comforting.

Have you noticed that ALL of my recipes lately have been comfort food? These potatoes not excluded! They scream comfort and fall and I pretty much ate the entire batch myself. They were fantastically delicious.

Cook an onion and some parsley in a bit of butter until fragrant.

Add flour, salt and pepper. 

Cook for 1 minute and add milk.

Cook for 5 minutes or so and add a block of cream cheese.  

Stir until the cheese is melted and remove from heat.

Layer a 9x13 backing dish with:

A layer of red potatoes sliced to 1/4-inch thickness (you'll need 10 medium-size total)

Half of the sauce

Another layer of potatoes

Remainder of sauce

Top with shredded cheddar and extra parsley, if desired.

Bake covered at 400 degrees F for 30 minutes and uncovered for another 15. 

Oh my goodness, I wish I had a pan of these in my oven right now. Enjoy the rest of your weekend, friends! THANK YOU for reading!

Cheesy Scalloped Potatoes

A satisfying and cheesy side dish to accompany any meal!

Contributed by Megan Porta from pipandebby.com.

Published Oct 17, 2014

Serves: 8

Total time: 1 hr

Cheesy

Ingredients:

  • 3 tablespoons butter
  • 1 yellow onion, chopped
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1/4 cup flour
  • Salt and pepper, to taste
  • 3 cups milk
  • 8-oz. package cream cheese
  • 10 baby red potatoes, thinly sliced (1/4 inch or less)
  • 1 cup shredded cheddar cheese
  • Extra parsley for topping, if desired
Instructions:
  1. Preheat oven to 400 degrees F. Coat a 9x13 baking dish with cooking spray and set aside.
  2. Heat the butter in a skillet over medium heat. Add the onion and parsley and cook until soft and fragrant, about 3 minutes. Add the flour, salt and pepper and cook for 1 minute. Add the milk and cook for an additional 5 minutes. Add the cream cheese to the skillet and stir until melted. Remove from heat.
  3. Layer half of the potatoes in the bottom of the prepared baking dish. Top with half of the sauce. Repeat with the rest of the potatoes and sauce. Top with the cheddar cheese and parsley. Cover with foil and bake in the preheated oven for 30 minutes. Remove foil and cook for an additional 15 minutes. Let cool for 10 minutes and serve.