I was on the hunt for a scalloped potato recipe. I am all about what I can make (easily & quickly) without compromising our budget (also without the additives from boxed stuff). That being said, I just couldn't find one I liked so I just decided to go for the gusto! This made quite a bit, but I would double it and freeze half of it for another night!
Creamy Cheesy Scalloped Potatoes
Preheat oven to 350°F.
Ingredients
5 cups sliced thinly Potatoes (I used the mandolin to do this, you can use the food processor)
4 tablespoons Butter
4 tablespoons All-Purpose Flour
2 cups of Heavy Whipping Cream
1 1/3 teaspoons salt
Dash of ground Pepper
2 cups shredded cheddar/monterrey jack - reserve 2/3 cups for the topping*
1/3 teaspoon Paprika
Directions
Boil potato slices in salted water for 10-15 minutes.**
In small sauce pan, melt butter and blend in flour.
Let the mixture sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and pepper.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in 1 1/3 cups of cheese.
Place a half of the sliced potatoes in a lightly greased casserole dish (I used a rectangular pan)
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining 2/3 cups of cheese on top.
Top with some paprika for color.
Bake uncovered for about 30 minutes at 350°F.**
Let stand for about 5 minutes and then enjoy!
*You can use all cheddar but I didn't want it greasy.
**You could skip the boiling and cook for 1 hour at 350°F.
Until later...
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