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Recipe By: Jacqui Taylor Foster
Scalloped Potatoes
Ingredients
- 2 lbs russet potatoes
- 1/4 c butter
- 1/4 c flour
- 2 c milk
- 2 1/2 c grated cheese
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Directions
- 1. Preheat oven to 350°F and grease 9 by 13 pan
- 2. Bring a large pot of water to a boil. Scrub potatoes and place them, whole into the boiling water for 20-25 minutes. Cook until easily pierced by a knife. Let potatoes cool.
- 3. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly until flour is golden-brown (2 minutes). Stir in milk and cook, stirring often, until thickened, about 2-3 minutes. Remove from heat and stir in cheese.
- 4. Gently peel and slice potatoes.
- 5. Layer potatoes and cheese in 3 layers in pan.
- 6. Sprinkle with cheese and sprinkle with paprika if desired.
- 7. Bake for 20-25 minutes or until sauce is bubbly.
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