Scalloped Potatoes
10 portions
115mThis is a very basic scalloped potatoes recipe, and so a great place to start your homemade scalloped potato journey. A little more effort and a lot more time than the boxed stuff, but totally worth the effort. Add some crispy bacon bits, some ham chunks, or a sprig of thyme to the cheese sauce to take it to the next level.
What you will need
2 lb Yukon Gold Potatoes
2 Tbsp Unsalted Butter
2 Tbsp AP Flour
1 1/2 cups Milk
8 oz. Shredded Cheddar
1/2 tsp Salt
Black Pepper
(Nutritional facts 202 calories, 9.68 g fat, 26.01 g carbohydrates, 3.13 g protein, 7 mg cholesterol, 383 mg sodium)How to cook
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Wash the potatoes and slice them thin (about the width of 2 stacked quarters is good). A mandolin slicer will make this a little easier, but a sharp knife will do fine as well.
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Melt the butter in a sucepan over low heat.
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Add the flour. Stir constantly until the flour begins to toast to a reddish brown.
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Stream in the milk, stirring vigorously to avoid clumping. Continue stirring over heat until the milk begins to thicken, scraping the bottom of the pan with a spatula to avoid scorching.
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Remove from heat and stir in the shredded cheddar.
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Add the salt and a little black pepper. Adjust to taste.
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Coat a casserole dish with a little butter.
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Start with a layer of sliced potatoes, fanned out evenly across the bottom.
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Spread a layer of the cheese sauce over the top.
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Top with another layer of potatoes.
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And cheese.
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Alternate layers of sliced potatoes and cheese sauce until they're all used up. You should end with a layer of cheese sauce.
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Bake for about 90 minutes, but check-in halfway. When the top begins to brown around the 45-minute mark, top the dish with foil to keep it from burning.
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