SCALLOPED POTATOES

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Scalloped potatoes are thinly sliced and cooked in cream. To a purist, this recipe may be considered au gratin potatoes since cheese is added to the side dish. Both terms seem to be used interchangeably in recipes nowadays. Whatever you want to call it, these potatoes are decadent and delicious. They're cheesy, creamy, and a must...

Provided by Donna Brown

Categories     Potatoes

Number Of Ingredients 11

4 or 5 medium red skin potatoes, peeled and sliced thin (I use a mandolin for uniformity); 4-5 cups total sliced potatoes
`1/3 c all-purpose flour
1/3 c butter
2 c milk (I use 2% milk)
1 tsp salt
black pepper, to taste
8 oz shredded or grated cheddar cheese
1/2 onion, minced
chicken broth
minced garlic, to taste
parsley

Steps:

  • 1. Preheat oven to 350 F. Prepare a 1 1/2 - 2-quart baking dish by buttering the dish generously (I use cooking spray).
  • 2. In a double boiler, combine butter, milk, flour, onion, salt, and pepper.
  • 3. Cook on low heat until it begins to thicken, stirring constantly with a whisk. Add 1/2 of your cheese and stir until cheese melts.
  • 4. Remove pan from heat and add parsley to your taste.
  • 5. While you are cooking this, in another saucepan add sliced potatoes and cover with chicken broth.
  • 6. Bring to a slow boil and cook slowly until they are about half done, no more (about 5 - 7 minutes).
  • 7. Drain potatoes.
  • 8. Place a layer of potatoes.
  • 9. Then a layer of cheese sauce.
  • 10. Repeat.
  • 11. Place potatoes in the oven and bake for approximately 20 minutes until potatoes are tender and sauce is bubbly.
  • 12. Remove from oven and place the remainder of cheddar cheese on top of potatoes.
  • 13. Return potatoes to the oven for about 5 minutes until cheese is melted.

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