These Cheesy Scalloped Potatoes will not disappoint! A blend of two cheeses turns these potatoes into a creamy, flavorful side dish. Choose this easy-to-make and yummy dish for your holiday table or for a family dinner!
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 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, just like these Roasted Sweet Potatoes and this Baked Potato Casserole and these Smashed Potatoes and these Creamy Hashbrown Potatoes!
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!