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Cheddar Scalloped Potato Cracker Bake
Rachel Kim

Cheddar Scalloped Potato Cracker Bake

Thin potatoes bake under a sharp cheddar sauce and a buttery cracker lid that feels straight from a church-supper table. The cheese goes into a béchamel off the boil, which keeps it smooth. Foil protects the middle until the potatoes soften, then the crumbs get their short uncovered turn.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 pounds Yukon Gold potatoes sliced 1/8 inch thick
  • 4 tablespoons unsalted butter divided
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups shredded sharp cheddar
  • 1 cup crushed buttery crackers

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Melt 3 tablespoons butter, stir in flour for 1 minute, then whisk in milk, mustard, salt and pepper until lightly thickened.
  2. Remove from heat and stir in the cheddar a handful at a time until smooth.
  3. Layer half the potatoes and sauce in the dish, then repeat. Cover tightly with foil.
  4. Bake for 55 minutes. Mix crackers with the remaining melted butter, uncover the pan and sprinkle them evenly over the top.
  5. Bake 15 to 20 minutes more until a knife slides through the center and crumbs are golden. Rest 15 minutes.