SMOKED CHEDDAR
SCALLOPED POTATOES
I N G R E D I E N T S
1 cup McCall’s Oak Smoked Cheddar, shredded
1 cup mozzarella, shredded
¾ cup parmesan, grated
3 lbs Yukon potatoes
¼ cup butter
1 medium onion, diced
8-10 cloves garlic, minced
¼ cup all-purpose flour
2 cups milk
1 cup chicken broth
½ tsp thyme
1 tsp salt
I N S T RU C T I O N S
Preheat oven to 350°F. Scrub and thinly slice potatoes into 1/8-inch slices. Set aside.
In a medium pot, melt butter over medium heat. Add diced onions and minced garlic, sautéing for 1-2 minutes until soft.
Stir in flour, then add milk, chicken broth, thyme, and salt. Cook, stirring, until the sauce thickens slightly.
Turn off heat and mix in McCall’s Oak Smoked Cheddar, shredded mozzarella, and Parmesan.
Grease a 9"x13" casserole dish. Layer 1/3 of the potatoes, then 1/3 of the cheese sauce. Repeat layers until all ingredients are used.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 35-45 minutes until golden and bubbly.
Let cool for 10 minutes before serving. Enjoy!