Beazell's Cook Book

Cheesy Scalloped Potatoes by Alexandra Chellette

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Cheesy Scalloped Potatoes - Contributed by Alexandra Chellette  




1/4 cup butter

2 tablespoons all-purpose flour

2 cups whole milk

2 1/4 cups shredded cheese (I used a blend of cheddar, mozzarella, and Monterey jack), divided

4 large Yukon gold potatoes, (any kind will do), thinly sliced

Beazell's Cajun Seasoning, to taste



Preheat the oven to 375 degrees.

To make the sauce, melt the butter in a medium saucepan over medium heat, stir the flour thoroughly into the butter and add the milk. Stir the sauce over medium/high heat until it begins to bubble and thicken. Remove it from the heat and stir in 2 cups of the grated cheese. Set the sauce aside.

Next, spray the casserole dish with some cooking spray. Layer all of the potato slices in the casserole dish.

Pour the sauce over the potatoes and give the whole thing a good shake to get the sauce to the bottom portion as well.  Sprinkle the top with the remaining ¼ cup of cheese and sprinkle it with Beazell’s Cajun Seasoning.  Place in the oven and bake for 60 minutes or until brown and bubbly.  


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