SCALLOPED POTATOES

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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

Ingredients

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Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work).

INSTRUCTIONS

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In a small sauce pan, melt butter and stir in flour. Whisk in the milk very slowly and season with salt and cayenne.

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Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

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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.

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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.

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