Sour Cream Chive Cheesy Nummy Scalloped Potatoes

Yeah, it’s a lot of words – but it’s also an apt description.
I promise, you’ll fall deeply in love with these at your next holiday gathering.


2 1/2 pounds Yukon gold potatoes
1/4 cup butter
1/4 cup chopped shallots
2 tablespoons all purpose flour
1 teaspoon salt
3/4 cup milk
3/4 cup heavy whipping cream
1 cup sour cream
2 tbsp. chives
1 1/2 cups shredded Monterey Jack cheese
1/8 teaspoon paprika
additional 1/4 to 1/2 cup shredded Monterey Jack cheese (for topping)


Butter an 11×7-inch (2 quart) baking dish and set aside. Slice the scrubbed potatoes to 1/8 inch thick. (I use a mandolin).
Place the potatoes in a large saucepan; add water to cover by 1 inch. Cook until tender and cool slightly. Heat the oven to 350 degrees.
Meanwhile, in a 2 1/2-quart saucepan, melt the butter over medium heat. Add the shallots; cook 1 minute. Stir in the flour and salt. Cook until the mixture bubbles. Gradually stir in the milk and cream. Cook until the mixture boils. Reduce the heat to low. Stir in the sour cream and cheese. Cook on low until cheese is melted, stirring constantly. Stir in chives.
Layer half of potatoes in baking dish. Pour half the sauce over the potatoes. Repeat with the remaining potatoes and sauce. Sprinkle the potatoes with paprika. Bake for 30 to 35 minutes or until bubbly.
Remove from oven, sprinkle on the remaining Monterey Jack cheese. Put under a hot broiler for 3 minutes or until cheese is melty yummy and the top starts to brown.