Scalloped Potatoes

When I need a potato dish to accompany certain family meals, mashed and scalloped potatoes always come to mind. Mashed potatoes always win because I have a tried and true recipe that is a family favourite. I love scalloped potatoes but have yet to find a recipe that would result in potatoes that are cooked just enough, not too soft or hard.

I keep looking for a creamy scalloped potato that can be cut easily into serving portions and can be made ahead like my mashed potatoes. Well here it is! My daughter Brittany shared her perfect recipe, this one is a keeper.

These scalloped potatoes reheat and freezes beautifully.

I have doubled the recipe so it could serve a large group or could be cooked and portioned into smaller servings. This recipe can be prepared the day before, it heats up beautifully and it also freezes well.

Please feel free to half the recipe which will make about 6 servings .

Ingredients:

8 cups approximately 10 peeled thinly sliced potatoes

6 Tbsp butter

6 Tbsp flour

3 cups milk

2 tsp salt

dash of cayenne pepper

2 cups grated sharp cheddar cheese

3/4 to 1 cup grated cheese for top

Directions:

In saucepan, melt butter and blend in flour.

Add the cold milk, stirring with a whisk.

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

Reduce heat and stir in the 2 cups of of cheese.

Place half of the sliced potatoes in a lightly greased large 9×13 casserole dish.

Pour half the cheese sauce over the potatoes.

Repeat with the second layer with the remaining potatoes and cheese sauce.

Sprinkle the top with 3/4 to 1 cup of cheese.

Optional : Sprinkle with paprika for a splash of colour.

Bake uncovered for about 1 hour at 350F.