Cheesy Scalloped Potatoes |

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes


  • 4 Tbsp Butter
  • 1/2 Cup Chopped Onion
  • 1 tsp Ground Mustard
  • 1 tsp Salt
  • 1/2 tsp Ground Pepper
  • 2 Garlic Cloves, minced
  • 1/4 Cup All-Purpose Flour
  • 2 Cups Whole Milk
  • 12 Oz. Crystal Farms Shredded Sharp Cheddar Cheese, divided
  • 4 Oz. Crystal Farms Shredded Monterey Jack Cheese
  • 2 Packages Simply Done Sliced Potatoes
  • 1/4 Cup Cry Breadcrumbs
  • 1 Tbsp Chives, optional


  1. Preheat oven to 350ºF.
  2. In large pot, melt butter over medium heat, add onion, mustard, salt and pepper; cook until onion is tender, about 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes.
  3. Slowly whisk in milk; bring to a boil. Reduce heat; simmer uncovered until thickened slightly, 8-10 minutes. Stir in 8 Oz. of Cheddar Cheese and the Monterey Jack cheese, mix until melted. Add potatoes and toss to coat.
  4. Transfer potato mixture to greased 13x9 baking dish. Top with remaining cheddar cheese, breadcrumbs and chives. Bake, uncovered for 30-40 minutes, or until heated through.


If using uncooked potatoes - cook uncovered for 50-60 minutes or until potatoes are tender before adding cheese and breadcrumb topping. Then return to oven to additional 10-15 minutes.