Cheesy Scalloped Potatoes
Recipe from Family Circle

Anyone who hosts a holiday dinner will want to keep this make-ahead recipe close by. Layer the potatoes and cheese sauce in the casserole the night before.

Cheesy Scalloped Potatoes

by 8  people

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  • 3   pounds 
    all-purpose potatoes, peeled and thinly sliced
  • 2   teaspoons 
Cheese Sauce and Topping
  • 1/4  cup 
    (1/2 stick) butter
  • 2   
    small or 1 large leek, trimmed, rinsed, white and some green parts, chopped (about 2 cups)
  • 1/4  cup 
    all-purpose flour
  • 3   cups 
    milk, warmed
  • 1   teaspoon 
  • 1/8  teaspoon 
    white pepper
  • 1/8  teaspoon 
    Pinch ground nutmeg
  • 1  8  ounce package 
    shredded cheddar cheese blend (cheddar, Jack and American cheese)
  • 1/2  cup 
    crushed cheese-snack crackers
Place potatoes and salt in saucepan. Add cold water to cover. Bring to a boil; simmer 8 minutes. Drain; rinse with cool water.

In a saucepan, melt butter over medium heat. Add leeks; cook for 6 to 8 minutes or until softened.
Sprinkle flour over leeks and whisk to make very thick paste. In 2 additions, whisk in warm milk until smooth. Add salt, pepper, cayenne and nutmeg. Bring to a boil over medium heat, whisking occasionally. Remove from heat. Whisk in 1 1/2 cups cheese blend, reserving 1/2 cup.
Coat 13 x 9 x 2-inch baking dish with cooking spray. Layer half of potato slices in dish; spoon half the sauce over potatoes; spread to cover. Top with second layer of potatoes and sauce. Sprinkle with reserved cheese. Cover with foil; refrigerate until baking or overnight.
To bake:

Heat oven to 375 degrees F. Remove foil from dish. (If taking dish directly from refrigerator, place in oven while heating.) Bake 20 minutes. Top with crackers. Bake 10 minutes, until crackers are lightly colored. Let stand 10 minutes.
Nutrition information
Per Serving: cal. (kcal) 406, Fat, total (g) 20, chol. (mg) 57, sat. fat (g) 12, carb. (g) 44, fiber (g) 3, pro. (g) 14, sodium (mg) 468, Percent Daily Values are based on a 2,000 calorie diet
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