Cheesy Scalloped Potatoes

    I had never made homemade scalloped potatoes, and I figured that if I loved the boxed kind, then I'd be a huge fan of them made from scratch.

Turns out my theory was right...

It's just a great, classic comfort food, with a simple but delicious cheesy flavor and tender potatoes. It went really well with our Easter ham, too :)

        The most time consuming part of this was cutting the potatoes thin, but if you have a mandolin to cut them it will save you a lot of time. Either way, I promise you it's still worth it! 

      After that it's just making a cheese sauce, layering the potatoes with the cheese and baking. 

     I looked through a lot of recipes and used my judgement to combine all of them to make what I thought would be the best recipe. I'm not sure how it could get better than this.... Maybe if I used more expensive, fancy cheese but no college kid's got time or money for that! It's comfort food, it's not meant to break your bank :) 

Cheesy Scalloped Potatoes

Ingredients:

3 large russet potatoes, peeled and sliced 1/8" thin

3 Tbsp butter

1 Tbsp cornstarch + 1tsp

2 cups milk (whole milk for creamier texture)

1 tsp salt

1/2 tsp garlic powder

dash cayenne pepper

1 1/2 cups shredded cheddar cheese + more to top

Directions: 

- In saucepan, melt butter over medium heat.

- Whisk cornstarch with a tbsp of the milk and whisk into butter

- Add the rest of the milk and stir

- Add in seasonings and stir, cooking on low until smooth and boiling slightly

- Reduce the heat to medium-low and stir in cheese until just melted

- Place a layer of potatoes in casserole dish and top with cheese mixture, and repeat this until its all gone then top with extra cheddar

- Wrap in foil and bake at 400 degrees for 55-60 minutes