Monday, August 29, 2016

Perfect Scalloped Potatoes

Scalloped Potatoes
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon Dijon mustard (optional)
2 cups sharp cheddar cheese, grated (reserve 1/4 cup to sprinkle on top)
4 cups of Russet potatoes, peeled & sliced (about 4 potatoes)
Half of one medium sweet onion, thinly sliced (optional)
1 sprig rosemary (optional)
Salt and pepper

Preheat oven to 350.

In a saucepan melt the butter and whisk in flour to make a roux: continue stirring adding the milk. When smooth and thickened add the mustard if adding and 2 cups cheddar cheese. Continue to stir until cheese is melted.

Peel potatoes and slice as thinly as possible. If you want to prepare potatoes ahead, cover with water to prevent turning brown.

Peel onion and slice as thin as possible.

Butter baking pan and add 1/2 of potatoes and half of the onions slices which have rings separated. Add salt and pepper to each layer. Pour 1/2 of the sauce over layer. Repeat with second layer and top with reserved 1/4 cup shredded cheddar cheese.

Bake at 350 F^ till cheese is melted and potatoes are done.

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