Monday, October 28, 2013

Scalloped Potatoes

See the Recipe Below
Photo Credit
These rich and creamy scalloped potatoes are a family favorite in my household. They have the perfect gooey texture on the inside and a nice crisp layer on top.


4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top


In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.

Tip for Variety: Sometimes I mix in green or red onions into these potatoes for a bit more bite. Just dice them up while slicing the potatoes and add them into the layers as you go for a great little extra. They are cooked to perfection by the time the potatoes are done. 

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