What a delight! This is my hubby's favorite side dish! But he eats it like a main!

- 3 tablespoons of unsalted butter - 4 big russet potatoes that have been peeled and thinly sliced
• Three tablespoons of all-purpose flour • Two cups of whole milk
- 1/2 teaspoon of black pepper - 1 teaspoon of salt
paprika, half a teaspoon
Three quarters of a cup of grated Parmesan cheese, two cups of shredded strong cheddar, and a quarter teaspoon of garlic powder
**Optional** 2 teaspoons of freshly chopped fresh chives
How to Follow
Turn the oven on high heat (350 degrees Fahrenheit, 175 degrees Celsius). Coat a 9x13-inch baking dish with a thin layer of oil.
2. Melt the butter in a medium saucepan set over medium heat. To make a roux, whisk in the flour until combined and heat for approximately 2 minutes, or until any raw flour flavor is cooked off. Whisk in the milk slowly while heating, whisking continuously, until the sauce thickens, which should take around 5 minutes. Take off the stove.
3. Combine one and a half cups of shredded cheddar cheese with the salt, black pepper, paprika, garlic powder, and stir until blended. Remove from the heat.
4. Evenly distribute half of the potato slices on the base of the preheated baking dish. Divide half of the cheese sauce among the potatoes and spread it out evenly.
5. Repeat with the second layer of potatoes, and then top with the rest of the cheese sauce. Just before serving, top with the Parmesan and the other half cup of cheddar cheese.
6. Bake for 60 minutes with the foil cover on. After ten to twenty minutes without foil, the potatoes should be soft when probed with a knife and the top should be golden brown.
7. After 10 minutes of resting, the sauce will thicken somewhat, making it ready to be served. For garnish, if preferred, sprinkle with fresh chives.
Tips and Variations
Sprinkle buttered breadcrumbs or crumbled crackers over the top in the final fifteen minutes of baking for a little crunch.
- A To shorten the baking time, parboil the sliced potatoes for five to seven minutes before stacking them. This is a great option for when time is of the essence.
- A If you're looking for a nuttier cheese or a milder one, consider combining Monterey Jack and Gruyere.
- A A little of Worcestershire sauce or Dijon mustard blended into the cheese sauce may give it a nice depth.

Whether you like to keep things traditional or put your own spin, Baked Southern Cheesy Scalloped Potatoes are an irresistible side dish that will be the talk of the town