Scalloped Potatoes - Don't Lose This Recipe
INGREDIENTS
4 cups thinly sliced potatoes, (Yukon Gold or Russet; about 2 pounds give or take)
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 1/2 cups grated sharp cheddar cheese, , divided
paprika
INSTRUCTIONS
Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work).
In a small sauce pan, melt butter and stir in flour.
whisk in the milk and season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in 1 cup of the cheddar cheese.
Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender