Super Creamy Escalloped Potatoes

Submitted by velvet057

"I made this dish at the Brentwood Grillie but adapted it to suit my personal tastes at home. It's perfect for feeding a crowd or for a potluck dinner. No meat, so it's vegetarian friendly."

 

• Ready In: 1hr 20mins
• Ingredients: 8
• Yields: 8-10 "squares"
• Serves: 8-10

ingredients

• 6 medium potatoes
• 1⁄2 cup butter
• 1 1⁄2 cups all-purpose flour
• 3⁄4 cup milk
• 3⁄4 cup heavy cream
• salt and pepper
• 2 tablespoons onion powder
• 1⁄2 a block Velveeta cheese (cubed into 1 inch cubes)

directions

1. Preheat oven to 375 degrees F.
2. Lightly grease a 9 1/2 by 11 casserole dish.
3. Thinly slice potatoes into rounds and place in a large bowl. Cover with water to prevent browning and set aside.
4. In a large sauce pan over med. high heat, completely melt butter. Slowly stir in flour until you have a thick paste. Allow to heat until bubbly. Add milk, heavy cream, salt, pepper, and onion powder. Add 3/4 of cheese cubes. Stir until almost bubbly and all ingredients are fully incorporated into paste. Remove from heat.
5. Drain potatoes and line bottom of baking dish with a layer of potatoes, letting the potatoes slightly overlap. Top with 1/3 of cheese sauce. Repeat layering until all of sauce and potatoes are used. Top with the remaining cheese and cover with aluminum foil.
6. Bake in preheated oven for 45 minutes. Remove foil and turn heat to 400 degrees F. Bake for an additional 15 minutes. Cheese will be slightly browned and bubbly. Remove from oven and let sit for 5 minutes before serving.