Scalloped potatoes are one of life's great comfort foods, especially on a cold winter's day.
This recipe uses two large baking potatoes and serves two or three; double to serve four to six.
- 1 pound baking potatoes (about two large)
- 2 tb butter
- 1 tb all-purpose flour
- 1 cup half-and half or milk
- 1/4 tsp salt (or slightly more seasoned salt)
- 1/4 tsp black pepper
- optional clove of garlic
- 2 oz by weight cheddar cheese, shredded *
- 1/2 cup thinly-slided onions
Lightly grease a 6 by 6 baking dish with lid, or use aluminum foil to cover. Use 8 by 9 if doubling.
Preheat the oven to 350° F.
Peel the potatoes, slice into quarter-inch slices, and put in cold water until ready to use. Thinly slice the onion.
In a small sauce pan, melt the butter, add the flour and cook over medium-low heat until the mixture turns from yellow to blonde and becomes thin and syrupy. Add the half-and-half, salt, pepper, and garlic if you're using it. The mixture will thicken when it reaches the boiling point. Add the cheese and cook, stirring constantly, until the cheese is completely melted.
Drain the potatoes in a colander and dry on paper towels.
Layer about half the potatoes in the dish and layer the onions on top. Pour about half the sauce over the potatoes and onions. Add the rest of the potatoes, then the rest of the sauce.
Bake covered for 60 minutes; remove the cover and bake for another 15 minutes. Enjoy!
* Shred your own cheese and choose medium or sharp depending on your taste. If you buy pre-shredded cheese, be careful to get cheese that does not have an anti-caking agent, because it's also an anti-melting agent! Shredded cheese needs to be weighed because you can pack various amounts into the same volume.
Orignially posted: 2019-11-18