Pork Roast and Cheesy Scalloped Potatoes

I may have found our favorite scalloped potato recipe. You make a cheese sauce then pour it over the thinly sliced potatoes and bake. I used my food processor to slice the potatoes nice and thin. We ate these with a simple pork roast. Also this makes a 9x13 pan size, so it could easily be halved to make an 8x8 pan. Mr. mentioned adding in sour cream to this (because his mom made it that way) which sounds great! Maybe once the cheese is melted, take it off the heat and stir it in, perhaps 1/2 C.? I will have to try that next time!


Cheesy Scalloped Potatoes

slightly adapted from Excellent Eats

4 Tbl Butter
4 Tbl flour
4 C milk, warmed
1 tsp salt
1 Tbl Parsley flakes
dash of pepper
1 tsp garlic powder
1 tsp onion powder
2 C shredded cheddar cheese/jack blend
6 C thinly sliced potatoes (6-7 medium size potatoes)


Preheat oven to 375.
In a saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Add salt, pepper, and parsley. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
In a greased 9x13 pan, place a layer of potatoes, and then a layer of cheese sauce. Repeat until your ingredients are gone, ending with the cheese sauce on top.
Cover with foil and cook for 30-35 minutes. Remove tinfoil and continue cooking another 30-35 minutes or until potatoes and tender.

For the pork roast, this was about a 1 1/2 lb boneless loin roast (Costco special). I used Rosemary, Sage, Thyme, garlic powder, onion powder, salt and pepper as a rub, with a little oil to help coat the roast. Let that sit on the roast for a few hours in the fridge before roasting. Place on a roasting rack in a pan, roast at 425' for about 50-60 minutes. Check roast at about 50 minutes, look for any bloodiness and let it roast a little longer if needed (I like to do mine until it reaches 155' with a thermometer, letting it rest 10 minutes when it's done will also bring the temp up, so keep that in mind). Slice thick 3/4"-1" slices and serve. This small roast fed all 5 of us with a few slices for leftovers.

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enjoy,