Cheesy Scalloped Potatoes
My all-time favorite scalloped potato recipe, this will be sure to become yours also!
Notes from our test kitchen; this may be completely assembled and refrigerated up for a few hours before baking, if you have any leftovers place in a blender with some chicken broth and milk and you will have a cheesy smooth tater soup 
Servings 6-8
Ingredients:
6 medium potatoes, peeled and thinly sliced (preferably russet potatoes but reds will do fine)
1 small onion, thinly sliced
2 cups shredded cheddar cheese, divided (can use more)
seasoned salt
freshly ground black pepper
1 teaspoon paprika (optional)
WHITE SAUCE:
1/4 cup butter
3 garlic cloves, minced (garlic lovers can use more)
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon fresh ground black pepper
1/2 teaspoon seasoned salt
pinch cayenne pepper (optional)
2 cups half and half cream
1/3 cup fresh grated Parmesan cheese
Instructions:—————————————
Set oven to 350 degrees F (oven rack set to lowest position).
Grease an 11 x 7-inch baking dish.
For the sauce; in a medium saucepan melted the butter over medium-high; add in garlic and cook stirring for 2 minutes.
Stir in flour, black pepper, salt and cayenne pepper; cook stirring for 1 minute.
Slowly add in the cream whisking constantly; cook over medium heat until bubbly and thickened.
Stir in the Parmesan cheese
Spread 1/3 of the white sauce into the botom of the baking dish (or use just enough to cover the bottom of the pan completely).
Pat the potato slices dry using a paper towel/s.
Place 1/2 of the slices into the bottom of the dish over the sauce, then season the potatoes lightly with seasoned salt and pepper, then sprinkle 1/2 of the sliced onions over the potatoes, then 1 cup shredded cheddar cheese (can use more if desired).
Repeat layering with remaining half of the sliced potatoes, salt, pepper, remaining onion slices the 1 cup shredded cheddar cheese on the top.
Pour remaining half of the white sauce evenly over the top (at this point you may cover and refrigerate for a few hours).
Sprinkle the paprika over the top.
Bake for 1-1/2 to 2 hours or until the potato slices are just fork tender.
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I made these exactly as you posted only omitting the onion. The cayenne pepper added just the right amount of nip. These are a rich and filling potato that goes over well with meat and potato type eaters. Kudo’s on a winning scalloped potato recipe.