5-6 large russet potatoes enough for two layers of scalloped potatoes in a 9 by 13 inch baking dish.

salt and pepper

2 cups shredded cheddar cheese can add more or less

For the parmesan and sour cream sauce:

2 tablespoons butter

2 tablespoons flour

2 3/4 -3 cups whole milk *see note

1/2 cup grated parmesan

1 teaspoon Italian seasoning

1 teaspoon garlic salt or 1/2 teaspoon garlic powder and 1/2 teaspoon salt

1 cup sour cream

Toppings:

Shredded cheddar cheese

4-5 slices cooked and crumbled bacon

Preheat oven to 375:

Melt butter in a large saucepan, then whisk in the flour to make a roux. Add 2 3/4 cups milk and bring the mixture to a slow boil, whisking rapidly until thickened. Stir in the seasonings and parmesan cheese, then continue cooking for another minute or two over medium-low heat. Remove from heat and whisk in sour cream, adding the remaining milk if needed (*see note).

Peel and thinly slice the potatoes, then layer half of the potatoes in the bottom of a 13 by 9 inch baking dish. Season the layer of potatoes with salt and pepper, then sprinkle one cup of shredded cheddar cheese on top. Repeat the layer with the remaining potatoes, salt, pepper and shredded cheese, then pour the sauce over top, ensuring all the potatoes are evenly covered.

Cover the potatoes in foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking the potatoes until softened (another 30-40 minutes). Top the hot scalloped potatoes with additional shredded cheese and crumbled bacon, then return to the oven and broil until the cheese has melted and is beginning to brown. The cheese and bacon can also be added at the last 10 minutes of baking if you wish to skip the broiling step. Allow to cool slightly and enjoy!

NOTES

I usually add the full 3 cups of milk because we like our potatoes saucy. If you prefer less sauce, you can reduce the amount of milk added, or add another 1/2-1 tablespoon of flour to the roux to thicken up the sauce.

*adapted from https://thismomcooks.com/