Tuesday, November 9, 2010
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.