Easy Cheesy

Scalloped Potatoes

These homemade cheesy scalloped potatoes are made with heavy cream, 2 types of cheese, and a splash of Tobasco!

What  we  need

They are really easy to make, and you can serve them with just about any entree or meal.

– Potatoes –Butter – Flour –Heavy Cream – Ground Garlic Salt with Parsley – Tabasco Sauce – Colby Jack shredded cheese  – Parmesan Cheese – shredded


The most accurate way to slice the potatoes so that all of the slices are the same thickness is with a Mandolin slicer. It makes cutting a breeze – and it’s safer, too.

Next, place some of the potato slices in a single layer on the bottom of the 9×13 greased casserole dish.

In a large heavy-bottom saucepan, place the stick of butter, and melt the butter. Add the flour, and stir well,  Add the heavy cream, and whisk until smooth. Add the Garlic Salt, and the Tabasco Sauce, and stir well. Bring sauce to a boil, and turn heat to low. Stir in the Shredded Cheese.

Place about half of the sliced potatoes in the dish, and spoon about half the sauce over the potatoes.

Sprinkle the shredded cheese over the top layer of potatoes, and place the dish in the oven. Bake at 350 for about an hour.

If the cheese gets too dark, cover loosely with foil.  Remove the dish when baked, and cool slightly before serving. Top with minced Parsley. Enjoy!

The best thing about this recipe is that everyone will love them!  When you make them with all this cheese and cream, even the pickiest eaters will ask for seconds.